Loukoumades (Greek Honey Doughnuts)

Golden, bite-sized loukoumades sit somewhere between a doughnut and a fritter: crisp on the outside, light and springy within, and made to be eaten hot. This Greek pastry is shaped from a loose yeast batter, fried in small spoonfuls, then glossed with warm honey syrup so the surface turns sticky and fragrant. Lemon zest and juice lift the sweetness, while cinnamon adds the familiar warm finish. They are best served straight after coating, when the centres are still tender and the edges keep their delicate crunch.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Greek pastry
Flavor profile Honeyed • Cinnamon-spiced • Light lemon brightness
Techniques Yeast fermentation • Deep-frying • Syrup simmering
Key equipment Deep pot • Thermometer • Saucepan
Cooking style Crowd-friendly

Why this recipe works

  • Crisp outside, tender centre: The bubbly yeast batter puffs quickly in hot oil, forming a golden shell while keeping the middle soft and airy.
  • Balanced sweetness: Lemon zest and juice sharpen the honey syrup, keeping the finish bright rather than heavy.
  • Coated while hot: Spoonfuls of warm syrup cling to the freshly fried doughnuts, giving them the glossy finish loukoumades are known for.

Get the most out of this recipe

Timing notes

  • Let the batter get bubbly: The batter should be doubled and visibly aerated before frying; in a cool kitchen this may take longer than expected.
  • Serve immediately: Loukoumades are at their best straight after frying and syruping, before the crisp exterior begins to soften.

Common mistakes

  • Watch the oil temperature: Oil that is too hot will brown the outside before the centre cooks; oil that is too cool makes the doughnuts heavy and greasy.
  • Fry in small batches: Adding too much batter at once drops the oil temperature and makes the doughnuts harder to turn evenly.
  • Expect a sticky batter: Loukoumades are made from a thick, spoonable batter rather than a firm dough, so avoid adding extra flour to make it kneadable.

Ingredient notes

  • Check the yeast: The milk, sugar and yeast mixture should foam before the flour is added; if it stays flat, the yeast may be inactive.
  • Use a neutral frying oil: Sunflower or vegetable oil keeps the focus on the honey, lemon and cinnamon rather than adding a strong flavour of its own.
  • Adjust the lemon at the end: A final squeeze of lemon can brighten the syrup if the honey tastes very sweet.

Make-ahead tips

  • Best cooked fresh: The doughnuts lose their crispness as they sit, so fry and coat them as close to serving as possible.
  • Refresh leftovers: Reheat chilled leftovers on a baking tray at 180°C (355°F) until hot, then spoon over a little warmed honey to restore shine.

Equipment you'll need

Kitchen thermometer Large pot Mixing bowl Saucepan Tongs Whisk
Ingredients

Dough

Honey syrup and finishing

For frying

Instructions
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  1. In a mixing bowl, whisk the lukewarm milk with the caster sugar and yeast. Leave for 5 to 10 minutes until foamy on top.
  2. Whisk in the flour and salt until you have a thick, sticky batter with no dry pockets. Cover the bowl and leave in a warm place until doubled and very bubbly.
  3. Meanwhile, make the syrup: put the honey in a small saucepan with 60 ml water. Finely zest the lemon into the pan, then squeeze in 1 tbsp lemon juice; simmer gently for 3 to 4 minutes, then keep warm on the lowest heat.
  4. Heat the sunflower oil in a deep pot to 175°C (350°F). Set a small bowl of water nearby for dipping a spoon to help release the batter.
  5. Using two teaspoons, scoop small portions of batter and drop them into the hot oil, working in batches so the temperature stays steady. Fry for 3 to 4 minutes, turning often, until deep golden all over and puffed.
  6. Lift the doughnuts out with tongs and let excess oil drip back into the pot for a few seconds. Immediately transfer to a serving plate and spoon over the warm honey syrup so they soak and shine.
  7. Dust with the ground cinnamon and serve straight away while hot and crisp. If you like, add a final squeeze of lemon juice over the top for brightness.

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Recipe notes

Tips

  • Keep the milk just lukewarm so the yeast activates properly; if it feels hot to the touch, let it cool before mixing.
  • Fry a test doughnut first: if it browns too quickly, lower the heat; if it sits pale and greasy, raise the heat back towards 175°C (350°F).
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised milk and ensure the doughnuts are cooked through and piping hot.

Substitutions

  • Replace Whole milk with Lactose-free milk for a similar richness.
  • Replace Honey with Maple syrup for a different, but still classic, sweet finish.
  • Replace Sunflower oil with Vegetable oil for frying.

Storage

  • Refrigerate up to 2 days
  • Loukoumades are best eaten fresh. Store leftovers in an airtight container in the fridge and reheat on a baking tray at 180°C (355°F) for 6 to 8 minutes until hot, then spoon over a little extra warmed honey to refresh.

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Recipe overview

  • Servings: 4 servings
  • Yield: loukoumades
  • Total time: 1h 45min (35min active)
  • Difficulty: Medium
  • Cuisine: Greek
  • Allergens:
    Gluten Milk Wheat
Kid friendly
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Equipment you'll need

Kitchen thermometer Large pot Mixing bowl Saucepan Tongs Whisk
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Active dry yeast

1 cup ≈ 149.333333 g
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Caster sugar

1 cup ≈ 200 g
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Fine sea salt

1 cup ≈ 268.8 g
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Ground cinnamon

1 cup ≈ 124.8 g
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Honey

1 cup ≈ 340 g
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Plain flour

1 cup ≈ 120 g
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