How to Easily Make Greek-Style Doughnuts (Loukoumades)

Updated on September 19, 2017

Greek-style doughnuts (loukoumades) drizzled with warm honey and sprinkled with cinnamon and sesame seeds

Greek-style doughnuts (loukoumades) drizzled with warm honey and sprinkled with cinnamon and sesame seeds.
Greek-style doughnuts (loukoumades) drizzled with warm honey and sprinkled with cinnamon and sesame seeds. | Source

Doughnuts, a really sweet treat

Most of us enjoy a nice doughnut every now and again. I love these Greek-style doughnuts (loukoumades), and I am also rather partial to those raspberry jam-filled, sugar-coated ones too. Choices, choices!!

There are different types of doughnut dough and batter, some doughs that use yeast require kneading and proving, rather like a sweet bread, before deep-frying. Some batter uses self-raising flour before being spooned into a doughnut-ring tray and baked in the oven.

This easy doughnut recipe makes Greek-style doughnuts (loukoumades) using a yeast batter that requires no kneading, as the mixture is dropping consistency and spooned straight into hot oil to fry. The doughnuts are then covered in warm honey, cinnamon, and sesame seeds.

You Will Need

This recipe is enough to make fifty to sixty small doughnuts depending on your spoon size. You can half the ingredients to make a smaller amount, if you wish.

Ingredients

  • 500gr strong bread flour.
  • 1 sachet of dry instant yeast or 15gr fresh yeast.
  • 1 teaspoon salt.
  • 1 teaspoon sugar.
  • 450ml warm water (approx)
  • Oil for frying - I use sunflower oil, you can use a different oil if you so wish. Although I would not recommend olive oil as it burns at a low heat and the oil needs to be hot to cook the doughnuts.

Making the doughnut batter

  1. Sieve the flour into a large bowl.
  2. Add the salt, sugar and yeast (if using fresh yeast there is no need to ferment it) to the flour and combine all together.
  3. The warm water should be comfortably warm for your fingers. If you have a food thermometer the water should be around 42 degrees centigrade. The water must be warm enough to activate the yeast, but not so hot as to kill it!!
  4. Add the warm water to your flour, yeast, salt and sugar. Beating it together using a mixer, if you are lazy like me or if you are feeling strong enough you can give it a good beating with a wooden spoon. I recommend using a mixer, you'll see why!!(Picture 3)
  5. Beat the batter hard until you notice bubbles starting to come to the top of the batter - this is the yeast doing it's bit. (Picture 4)
  6. The batter should also be of a soft dropping consistency, (Picture 5) if the batter is not thick enough carefully add a little more strong bread flour until it is the correct consistency and if the batter is too thick add a drop of warm water until the batter is dropping slowly off of the beaters or from the spoon you have used.
  7. Once the batter is of the correct consistency, it needs to be covered and left to stand in a warm place for an hour or so, to allow the yeast to do it's work.You can leave it in a cool place, you will have to leave it longer that is all. (Picture 6) I cover mine with a plate, but you could use cling film or tin foil.
  8. When the batter is ready for cooking you will notice that it has increased in volume and that the surface is now covered in lots of bubbles. (Picture 7) The batter is now ready for frying.

A step-by-step guide

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1. Salt, strong bread flour and dry yeast.2.Beating the batter.3.The batter will become slightly bubbly.4.The batter will be a soft dropping consistency.5.You will notice the bubbles coming to the surface of the batter.6. Cover the batter and leave it standing  in a warm place.7. The batter will have risen slightly and will have craters and bubbles on the surface.8.Heat your oil in a large pan.9. Drop spoonfuls of the batter into the hot oil.10. Allow to cook for a minute or two before turning over.11. Cook on the other side for a minute or two.12. As they cook spoon them into a warm bowl pop into a warm oven to keep warm.13. Honey, cinnamon and sesame seeds.14. Greek style doughnuts (loukoumades) drizzled with warm honey and sprinkled with cinnamon and sesame seeds.
1. Salt, strong bread flour and dry yeast.
1. Salt, strong bread flour and dry yeast. | Source
2.Beating the batter.
2.Beating the batter. | Source
3.The batter will become slightly bubbly.
3.The batter will become slightly bubbly. | Source
4.The batter will be a soft dropping consistency.
4.The batter will be a soft dropping consistency. | Source
5.You will notice the bubbles coming to the surface of the batter.
5.You will notice the bubbles coming to the surface of the batter. | Source
6. Cover the batter and leave it standing  in a warm place.
6. Cover the batter and leave it standing in a warm place. | Source
7. The batter will have risen slightly and will have craters and bubbles on the surface.
7. The batter will have risen slightly and will have craters and bubbles on the surface. | Source
8.Heat your oil in a large pan.
8.Heat your oil in a large pan. | Source
9. Drop spoonfuls of the batter into the hot oil.
9. Drop spoonfuls of the batter into the hot oil. | Source
10. Allow to cook for a minute or two before turning over.
10. Allow to cook for a minute or two before turning over. | Source
11. Cook on the other side for a minute or two.
11. Cook on the other side for a minute or two. | Source
12. As they cook spoon them into a warm bowl pop into a warm oven to keep warm.
12. As they cook spoon them into a warm bowl pop into a warm oven to keep warm. | Source
13. Honey, cinnamon and sesame seeds.
13. Honey, cinnamon and sesame seeds. | Source
14. Greek style doughnuts (loukoumades) drizzled with warm honey and sprinkled with cinnamon and sesame seeds.
14. Greek style doughnuts (loukoumades) drizzled with warm honey and sprinkled with cinnamon and sesame seeds. | Source

Have you made your own doughnuts before?

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Cooking the Greek-style doughnuts (loukoumades)

  1. Pour enough cooking oil in a large heavy based saucepan, filling it no more than one third of the pan, for safety. If you fill the saucepan with too much oil, the oil could 'boil over' when you drop the batter into it. Heat the oil until it is very hot, so when you drop a blob of batter into it the batter browns and floats to the top of the oil quickly. If the oil is not hot enough the batter will absorb too much oil and if it is too hot then the batter will burn before it cooks on the inside. (Picture 8) You can use a deep fat fryer if you have one.
  2. If you do not plan to serve the doughnuts as they cook, but would like to serve them altogether in a dish at once, then put a dish in the oven on a low heat and as the doughnuts cook spoon them into the dish and keep them warm in the oven. I put a couple of pieces of kitchen roll into the bottom of the dish to absorb any excess oil.
  3. Using a tablespoon, spoon blobs of the batter into the hot oil. Only fry a few at a time, four to six depending on the size of your saucepan. (Pictures 9 and 10)
  4. Let them fry for a minute or two on one side until they are a nice golden brown in colour, then flip them over being careful not to splash the oil. Hot oil burns!! Continue to fry the doughnuts for a further minute of two on this side until a nice, golden brown colour. (Picture 11)
  5. Spoon them into you warm dish using a slotted spoon if you have one. (Picture 12) Keep them warm in the oven until they are ready to be served.
  6. Warm a few spoonfuls of honey in the microwave or a small saucepan. Drizzle the warm honey over the warm doughnuts and sprinkle with cinnamon and sesame seeds. (Picture 13)
  7. Serve your Greek-style doughnuts (loukoumades) whilst still nice and warm. (Picture 14) Why not serve them with a blob of vanilla icecream too!!

Comments

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    • Angela Brummer profile image

      Angela Brummer 5 years ago from Lincoln, Nebraska

      Thank you this sounds delisious.

    • Brett.Tesol profile image

      Brett Caulton 5 years ago from Thailand

      Thanks for SHARING your recipe. They look tasty and very similar to Thai style donuts. However, here they make a very creamy sweet coconut cream sauce that you dip the donuts in ... maybe you would like to try it??

      Shared, up and useful.

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi Ksenia Kuznetsova, you are so right, they are definitely not diet food. Poppy seeds sound good too, although I've never seen them here to buy.

      Thank you for taking the time to read and comment.

    • Ksenia Kuznetsova profile image

      Ksenia Kuznetsova 5 years ago from Ukraine

      Thanks for reminding me the recipe from my childhood! I'm not Greek, I'm a Ukrainian, but I learned how to make these doughnuts at school during one of the cooking lessons. They are yummy but definitely not for those on a diet )))

      My mom used to add ground poppy seeds in honey (instead of cinnamon). It was good.

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Are you the Tony I think you are?...Mums not here - sunning herself in sunny England. Will knock some up if you are over in the summer!!..A deal....

    • profile image

      anthony ann old friend 5 years ago

      Hi Debbie

      will you be cooking the doughnut's at mum's if so me and sue can pop over for a coffee and try them out

    • profile image

      ivan thein 5 years ago

      nice serve with ice cream or a sorbet

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi KoffeeKlatch Gal, I hope you find they taste as good as you expect! They are easy to make too.

      Thank you for reading and commenting, it's appreciated.

    • KoffeeKlatch Gals profile image

      Susan Haze 5 years ago from Sunny Florida

      debbie, your donuts look so good and having them with honey...yum. They kind of remind me of the way doughboys look. I'll definitely be trying your recipe. Up, useful and interesting.

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi vespawoolf, what I have found interesting is the way similar recipes are used in different countries to come up with different dishes. I've never heard of funnel cakes, but I bet they are tasty.

      Thank you for taking the time to read and comment on my hub, it is appreciated.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      These donuts sound so delicious I can almost taste them! In Midwestern U.S.A., something similar is sold at fairs called "funnel cakes". As the name implies, thin batter is poured through a funnel and into the hot grease. The "donuts" are generally sprinkled with powdered sugar. I'll definitely have to try these...thank you for sharing!

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi quester.ltd, I've never heard of potato doughnuts before, I'll have to check those out, are they sweet?

      I'm sure your family will enjoy these loukoumades, but I would definitely keep them for occasional treats. Keep them on the naughty, but nice list!!

      Thank you for reading and commenting.

    • quester.ltd profile image

      quester.ltd 5 years ago

      tasty! thanks for the recipe - my girls and grand kids will love them I normally make potato doughnuts - nice change

      q

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi Stephanie Henkel, this recipe is easy and I'm happy that if my hub has inspired you to make some.

      Thank you for stopping by and leaving a nice comment....

    • Stephanie Henkel profile image

      Stephanie Henkel 5 years ago from USA

      I can almost smell these frying! It's been years since I made donuts, but your recipe is an inspiration to try making homemade donuts soon! Yum!

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi CMerritt, they are a treat and not difficult to make. Sadly, they aren't the lowest calories doughnut you will ever have, but I'm sure that just adds to their appeal!!

      I hope you enjoy them.

      Thank you for taking the time to check out this hub....

    • CMerritt profile image

      Chris Merritt 5 years ago from Pendleton, Indiana

      Hi Debbie,

      Doughnuts are my weak spot and I am going to give this a try as it sounds....fantastic.

      Chris

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi Rosemay50, I hope you find the recipe easy enough to follow if you give them a go.

      Thank you for reading and commenting.

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi urmilashukla23, these are certainly a sweet treat and if you like doughnuts you are bound to like these.

      Thank you for reading and commenting.

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi teaches12345, I think the honey and cinnamon make these Greek treats. I have been known to dollop Nutella on them too sometimes, we don't have them very often though!!

      I don't like fried food in general, so if I have to fry then I think it's wiser to go for a healthier type of oil.

      Thank you for reading and commenting.

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi teaches12345, I think it is the honey and cinnamon that make them so tasty, although I have been known to dollop Nutella on them too. Luckily we don't have them often!! I don't like frying as a general rule, but if I have to then I think it is wiser to go for a healthier oil.

      Thank you for reading and commenting.

    • debbie roberts profile image
      Author

      Debbie Roberts 5 years ago from Greece

      Hi Nare Anthony, these doughnuts are a Greek treat and should be eaten with caution as they are tasty and calorific!!

      Thank you for the comment, it's appreciated.

    • Rosemay50 profile image

      Rosemary Sadler 5 years ago from Hawkes Bay - NewZealand

      I love this type of doughnut so thank you for this recipe.

    • urmilashukla23 profile image

      Urmila 5 years ago from Rancho Cucamonga,CA, USA

      Looks yum! I love donuts. Thanks for sharing this recipe. Voted up!

    • teaches12345 profile image

      Dianna Mendez 5 years ago

      These looks so good and serving them with honey and cinnamon would be just right for me. I like your suggestion to use sunflower oil as I am always looking for ways to cook healthier versions of food dishes. Thanks for sharing.

    • Nare Anthony profile image

      Nare Gevorgyan 5 years ago

      Nrever seen this kind of doughnuts. Interesting.