fine dining experience

Crispy, Golden Honey-Drenched Loukoumades Are the Greek Treat You Need

Stir together the warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let the mixture stand until foamy, about 5 minutes. 

Ingredients

  • 1 cup warm water (110°F)

  • 4 1/2 teaspoons active dry yeast (from 2 [1/4-ounce] envelopes)

  • 1/3 cup, plus 1 teaspoon granulated sugar, divided

  • 1/2 cup warm whole milk

  • 1/4 cup olive oil

  • 3/4 teaspoon kosher salt, plus more to taste

  • 4 cups all-purpose flour

  • Canola oil

  • Cooking spray

  • 6 tablespoons (3 ounces) salted butter

  • 1/2 cup honey

  • 1/4 teaspoon ground cinnamon

  • 1/4 cup chopped walnuts

Directions

  1. Stir together the warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let the mixture stand until foamy, about 5 minutes. 

  2. Whisk together the yeast mixture, milk, olive oil, salt, and remaining 1/3 cup sugar in a large bowl. Add the flour, and stir until fully combined and smooth. Cover the bowl with a clean kitchen towel or plastic wrap, and let it stand in a warm place (about 75°F) until the dough has doubled in size, about 1 hour. (Alternatively, cover the bowl and refrigerate it overnight; let it come to room temperature in a warm place for 30 minutes before frying.)

  3. Pour the oil into a large Dutch oven or pot to a depth of 2 inches. Heat the oil over medium-high until it reaches 330°F. While the oil heats, line a large rimmed baking sheet with several layers of paper towels.

  4. Scoop and fry the loukoumades in batches of 4 to 6. Spray a 1/2-ounce (2-teaspoon, #60) cookie scoop with cooking spray or dip it in water. Scoop balls of dough, and carefully drop into oil. (Alternatively, pinch off about 1 tablespoon dough, and form into a ball-shape before adding to oil). Fry until golden brown on all sides, 3 to 4 minutes total, flipping a few times during cooking. (Some dough balls may turn on their own.) Remove using a slotted spoon or spider, and place on the prepared baking sheet.

  5. While the loukoumades cook, melt the butter in a small saucepan over medium heat. Add the honey and cinnamon, and stir to combine. Remove from heat, and add a pinch of salt to taste.

  6. Place about half of the loukoumades in a large bowl, and add half of the honey mixture; toss to coat. Transfer to a platter, and repeat the process with remaining loukoumades and honey mixture. Serve immediately sprinkled with walnuts.