Loukoumades – Honey Doughnuts (Λουκουμάδες)

Golden, crisp, and drenched in fragrant honey syrup, loukoumades are Cyprus’ answer to doughnuts. These airy little bites are first fried, then re-fried for extra crunch, and finished with a warm soak in citrusy, spiced syrup. Topped with crushed nuts, they’re the ultimate sweet to share around the table, a staple at festivals and family gatherings.

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Servings: 6

Course: Dessert, Sweets

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

For the syrup

1 cup honey
1/2 cup water
zest of 1 orange
1 cinnamon quill
6 whole cloves
1 teaspoon orange blossom water

For the dough

200 g plain flour
50 g cornflour
300 ml lukewarm water
4 teaspoon dried yeast
1 tablespoon honey
1/2 teaspoon salt

For frying and serving

1.5 litres vegetable or canola oil
crushed nuts e.g. pistachios, walnuts, almonds
dried rose petals

Method

Place all syrup ingredients in a saucepan and bring to a boil. Lower the heat and simmer gently for 4 minutes. Set aside to cool completely and pop in the fridge. The syrup should be cool when the loukoumades are added.
In a large bowl, whisk together the flour, cornflour, yeast, honey, salt, and lukewarm water until smooth. Cover with cling film and let rise for 2 hours, or until doubled and bubbly.
Fill a deep pot with oil and heat over medium. It should be deep enough to allow the dough balls to float and turn easily. Test the oil by dipping in a wooden skewer. If it sizzles gently, it’s ready. Prepare a tray lined with paper towels, a wide slotted spoon (or skimmer), a small bowl of oil, and a teaspoon.
With one hand, scoop up some dough and squeeze a small ball between your thumb and forefinger. Use an oiled teaspoon to scoop and release the dough into the hot oil. Repeat until you have 7 to 8 balls frying at a time. Turn them continuously with the skimmer until pale golden and holding their shape.
Remove the half-cooked balls and place them on the paper towel-lined tray. Continue until all the dough has been used.
Once cooled slightly or when you're ready to serve, re-fry the dough balls in hot oil until deep golden and crisp. Immediately transfer them to the cooled syrup and let them soak briefly.
Remove the loukoumades from the syrup, place on a serving platter, and sprinkle with crushed nuts. Serve warm.