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Easy Greek-Style Doughnuts (Loukoumades)

What's better than a fresh doughnut? A fresh, homemade doughnut! Learn how to make these sweet Greek treats at home.

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.

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 use yeast require kneading and proving, rather like a sweet bread, before deep-frying, while some batter uses self-raising flour spooned into a doughnut-ring tray and baked in the oven.

This recipe uses 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.

Delicious Loukoumades Recipe

This recipe makes 50 to 60 small doughnuts, depending on your spoon size. You can halve the ingredients to make a smaller batch, if you wish.

Ingredients

  • 500 grams strong bread flour
  • 1 sachet dry instant yeast (or 15 grams fresh yeast)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 450 milliliters warm water (approximately)
  • Oil for frying (I use sunflower oil. You can use a different oil if you 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.)

Step 1: Make 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˚C. 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 Below)
  5. Beat the batter hard until you notice bubbles starting to come to the top of the batter—this is the yeast doing its bit. (Picture 4 Below)
  6. The batter should also be of a soft dropping consistency, (Picture 5 Below) 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 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 its work. You can leave it in a cool place, you will have to leave it longer that is all. (Picture 6 Below) 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 Below) The batter is now ready for frying.

Step 2: Cook the Doughnuts

  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.
  2. 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; if it is too hot, then the batter will burn before it cooks on the inside. (Picture 8 Below) You can use a deep fat fryer if you have one.
  3. If you do not plan to serve the doughnuts as they cook, but would like to serve them all together 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.
  4. 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 Below)
  5. 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 or two on this side until a nice, golden brown colour. (Picture 11 Below)
  6. Spoon them into a warm dish using a slotted spoon if you have one. (Picture 12 Below) Keep them warm in the oven until they are ready to be served.
  7. 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 Below)
  8. Serve your doughnuts whilst still nice and warm. (Picture 14 Below) Why not serve them with a scoop of vanilla ice cream, too?

© 2012 Debbie Roberts

Comments

Angela Brummer from Lincoln, Nebraska on June 15, 2012:

Thank you this sounds delisious.

Brett C from Asia on April 26, 2012:

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 (author) from Greece on April 08, 2012:

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 from Ukraine on April 08, 2012:

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 (author) from Greece on April 06, 2012:

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....

anthony ann old friend on April 05, 2012:

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

ivan thein on March 26, 2012:

nice serve with ice cream or a sorbet

Debbie Roberts (author) from Greece on March 24, 2012:

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.

Susan Hazelton from Sunny Florida on March 23, 2012:

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 (author) from Greece on March 22, 2012:

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.

Vespa Woolf from Peru, South America on March 21, 2012:

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 (author) from Greece on March 20, 2012:

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 on March 19, 2012:

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

q

Debbie Roberts (author) from Greece on March 14, 2012:

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 from USA on March 13, 2012:

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 (author) from Greece on March 13, 2012:

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....

Chris Merritt from Pendleton, Indiana on March 12, 2012:

Hi Debbie,

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

Chris

Debbie Roberts (author) from Greece on March 06, 2012:

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 (author) from Greece on March 06, 2012:

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 (author) from Greece on March 06, 2012:

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 (author) from Greece on March 06, 2012:

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 (author) from Greece on March 06, 2012:

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.

Rosemary Sadler from Hawkes Bay - NewZealand on March 05, 2012:

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

Urmila from Rancho Cucamonga,CA, USA on March 05, 2012:

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

Dianna Mendez on March 05, 2012:

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 Gevorgyan on March 05, 2012:

Nrever seen this kind of doughnuts. Interesting.