Loukoumades – Greek Doughnuts Recipe – Greek Special
Loukoumades are traditional Greek doughnuts that offer a delightful combination of crispy exteriors and soft, airy interiors. These bite-sized treats are deep-fried to golden perfection and then drenched in a fragrant syrup made from maple syrup, orange juice, and a hint of cinnamon. Garnished with finely chopped pistachios or walnuts, they offer a delightful contrast of textures and flavors. Perfect for enjoying with a cup of Greek coffee or as a sweet ending to any meal.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
Loukoumades – Greek Doughnuts Ingredients :
- 2 cups of all-purpose flour
- 1 cup (240 ml) lukewarm water
- ½ cup lukewarm almond milk
- 1 sachet (7 g) dry instant yeast
- 1 tablespoon sugar
- Pinch of salt
- 1 tablespoon oil, plus more for frying
- ½ cup (120 ml) maple syrup
- 1 orange (¼ cup / 60 ml orange juice + zest)
- 1 cinnamon stick
- Handful of finely chopped pistachios or walnuts
How To Make Loukoumades – Greek Doughnuts
For the Loukoumades: Combine all dry ingredients, including yeast. Add lukewarm water and almond milk, mixing thoroughly until you achieve a smooth, runny batter akin to pancake batter.
Cover the bowl with cling film and let it rest for 1-2 hours (less in warmer weather), until the dough triples in size and bubbles appear on the surface.
Heat a small pot with oil on the stove. Once hot, dip a teaspoon into the oil, scoop a teaspoon of dough, and gently drop it into the oil. Stir the dough between batches.
Fry about 4 loukoumades at a time. Since the dough is very airy, they tend to float; flip them occasionally to ensure even cooking.
When golden brown all over, remove loukoumades with a fork or slotted spoon and place them on several layers of paper towels to absorb excess oil.
Pour hot syrup over the loukoumades immediately and sprinkle with finely chopped pistachios and optional orange zest. Serve promptly.
For the syrup: Combine maple syrup, 60 ml of orange juice, and a cinnamon stick in a small saucepan.
Bring the mixture to a boil, then simmer gently for 10-15 minutes until the syrup slightly thickens.
Remove the cinnamon stick and pour the hot syrup over the hot loukoumades.
Recipe Notes
Dough consistency: The batter should be runny, similar to pancake batter, to achieve the characteristic airy texture of loukoumades.
Frying tip: Use a teaspoon dipped in oil to scoop and drop the dough into the hot oil, ensuring easy release and uniform size.
Serving suggestion: Serve immediately after drizzling with syrup to maintain their crispiness.
Storage: Loukoumades are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in a warm oven to restore crispness.
Syrup variation: For a different flavor profile, substitute maple syrup with honey or agave syrup.
Nut alternatives: If pistachios are unavailable, walnuts or almonds make excellent substitutes.
