These irresistible Greek honey puffs (Loukoumades) are golden-brown perfection in every bite.
A beloved traditional dessert that’s crispy outside, fluffy inside, and drizzled with sweet honey.
Ready in just 1 hour, these light and airy treats contain only 108 calories per piece, making them an ideal Lenten indulgence.
With simple frying techniques, you’ll create 25 heavenly puffs that showcase authentic Greek cuisine at its finest.
Whether you’re celebrating or simply craving something special, these honeyed delights will transport you straight to the Mediterranean.
Ingredients for Greek Honey Puffs (Loukoumades)
- Self-rising flour: 200g, forms the base of our puffy dough
- Corn starch: 50g, helps achieve that perfect tender texture
- Water: 280g, at room temperature for best yeast activation
- Dry active yeast: 9g, the key to fluffy, airy puffs
- Honey: 1 tbsp for dough + 150g for garnish
- Salt: 1 tsp, enhances overall flavor
- Walnuts: 1/4 cup chopped, for that delightful crunch
Step-by-Step Instructions
- Yeast Preparation: Dissolve yeast in water, cover, and let it bloom for 5 minutes until bubbly
- Mix Dry Ingredients: Combine flour, corn starch, and salt in a separate bowl
- Create Batter: Blend flour mixture with yeast solution and honey until smooth
- First Rise: Cover and let dough rest for 30 minutes
- Oil Preparation: Heat oil to 160°C/320°F in a medium pan
- Shaping: Use water-dipped spoon to form and drop dough portions into hot oil
- Frying: Cook until golden brown, turning occasionally
- Finishing Touch: Drain on paper towels, drizzle with warm honey, and sprinkle with walnuts
Cooking Techniques
The secret to perfect honey puffs lies in the oil temperature! Keep your oil at 160°C (320°F) – if you don’t have a thermometer, drop a tiny bit of batter in. It should bubble gently and float to the top.
The water-dipped spoon trick is pure magic – it helps shape these little golden treats without any sticking.
As you fry them, give them plenty of space to dance around in the oil, turning them gently until they’re perfectly brown all over.
Serving Suggestions
Serve these sweet honey puffs right away while they’re still warm! The traditional way is to pile them high on a platter, drizzle them with warm honey (it flows better when heated), and sprinkle with cinnamon and walnuts.
Want to make it extra special? Add a scoop of vanilla ice cream on the side, or serve them with Greek coffee for an authentic touch.
They’re perfect for sharing at gatherings – just put out small plates and let everyone grab their own!
Storage Tips
These little treats taste best fresh from the fryer, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days.
Skip the honey drizzle if you’re planning to store them – add it just before serving instead.
To refresh them, pop them in a warm oven (150°C/300°F) for 5 minutes. They’ll get some of their crispiness back! Just remember to add fresh honey and toppings after warming.
Delicious Lenten Greek Honey puffs (Loukoumades)
Equipment
- Medium sized frying pan
- Slotted spoon
Ingredients
For the dough
- 200 g self rising flour (7 oz.)
- 50 g corn starch (1.7 oz.)
- 280 g water (9.8 oz.)
- 9 g dry active yeast (1 1/2 tbsp)
- 1 tbsp honey
- 1 tsp salt
For garnish
- 150 g honey for garnish (5 oz.)
- 1/4 cups chopped walnuts for garnish
Instructions
- To prepare this delicious Greek honey puffs recipe, start by dissolving the yeast in the water. Cover with plastic wrap and allow to rise for about 5 minutes, until it starts bubbling.
- In a separate bowl add the flour, corn starch and salt and blend to combine. Add the flour mixture in the yeast mixture and pour in the honey. Whisk all the ingredients together, until the batter is smooth. Cover the bowl with plastic wrap and let the dough rise for about 30 minutes.
- Into a medium sized frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil to high heat until hot. Test if the oil is hot enough by dipping in some of the dough. If it sizzles the oil is ready or check its temperature. It should read 160C or 320F.
- Take a handful of the dough in your palm and squeeze it out, between your thumb and index finger, onto a tablespoon dipped in water. Then drop it in the oil and fry until golden. Repeat this procedure until the surface off the pan is comfortably filled. It is important to dip the spoon in a glass of water every time, so that the batter doesn’t stick on it. You want the spoon to be covered in water but not filled with it.
- While being fried, use a slotted spoon to push the honey puffs into the oil and turn them around, until golden brown on all sides. Place the loukoumades on some kitchen paper to drain and repeat with the rest of the dough.
- When done, place these delicious golden Greek honey puffs on a large platter, drizzle with (heated) honey and sprinkle with cinnamon and chopped walnuts. Enjoy!