What are loukoumades made of?

Loukoumades are made from a simple yeast-leavened dough that includes flour, water, yeast, sugar, and a pinch of salt . After the dough rises, it’s deep-fried until golden and puffy, then soaked in Greek honey syrup and topped with cinnamon or crushed nuts. Some regional recipes add ingredients like olive oil, cornstarch , or orange zest for texture and aroma. The dough is soft and elastic before frying and becomes airy inside and crisp outside when cooked.

What are Greek honey balls called?

Greek honey balls are called loukoumades . In some English-speaking regions, people casually refer to them as “Greek honey puffs” or “Greek donuts,” but in Greece, they are lovingly known by their traditional name. The word loukoumades likely derives from the Arabic luqma , meaning “bite” or “morsel,” though the dessert itself has been a part of Greek culture for centuries, with roots dating back to the first Olympic Games.

What are Greek honey puffs made of?

Greek honey puffs—another name for loukoumades—are made of: All-purpose flour Warm water Yeast Sugar Salt Olive oil (optional) They’re fried in oil and then drenched in a warm honey syrup that may include cinnamon or lemon zest. Finally, they’re topped with optional nuts , sesame seeds , or powdered sugar for added flavor and texture.

What do loukoumades taste like?

Loukoumades taste crispy, fluffy, sweet, and spiced —all in one bite. The dough itself is light and airy, similar to a beignet or yeast donut. When soaked in Greek honey, the outer layer becomes sticky and fragrant, while the inside stays pillowy soft. The added cinnamon and crushed nuts give them a warming and nutty flavor, making each bite both indulgent and balanced. If you're lucky enough to eat them fresh out of the fryer, the taste is truly unforgettable.

What are the famous Greek donuts?

The most famous Greek donuts are loukoumades . They’re often featured in: Street fairs and festivals Religious holidays and name days Traditional dessert menus Loukoumades are beloved for their historical roots, simplicity, and addictive flavor. While other Greek sweets like baklava and galaktoboureko are well-known, loukoumades hold a unique place in Greek hearts because of their deep ties to ancient culture.

What is the difference between lokma and loukoumades?

The main difference is cultural and flavor-based : Loukoumades : Greek origin, usually larger, topped with Greek honey , cinnamon , and nuts . Fluffy inside, crisp outside. Lokma : Turkish version, smaller, soaked in plain sugar syrup , and often crunchier. Typically served during public events or memorials. While they share similar ingredients and methods, the flavor profiles, toppings, and symbolic meanings are distinct in each culture.

Greek Donuts with Honey – 7 Irresistible Reasons to Try Now

Ingredients

Scale

2¼ teaspoons instant yeast
1 tablespoon sugar
1¾ cups lukewarm water
2 cups all-purpose flour
2 tablespoons cornstarch (optional, for crispiness)
Pinch of salt
1 tablespoon olive oil
Neutral oil for frying (vegetable, canola, or sunflower)

—For the Honey Syrup—
½ cup Greek honey
2 tablespoons water
1 teaspoon fresh lemon juice
(Optional) 1 teaspoon orange blossom water or rose water

—Toppings—
Ground cinnamon
Chopped walnuts or pistachios
Powdered sugar (optional)

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Instructions

In a large bowl, mix the yeast, sugar, and lukewarm water. Let the mixture sit for 5–10 minutes until it becomes foamy.

Add the flour, cornstarch (if using), salt, and olive oil. Stir until a sticky, smooth dough forms.

Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place until doubled in size and bubbly, about 1 to 1½ hours.

Heat 2–3 inches of neutral oil in a deep pot to 360–375°F (182–190°C). Prepare a small bowl of water to dip your spoon or fingers in to prevent sticking.

Using a wet spoon or your fingers, scoop small portions of dough and drop them gently into the hot oil. Fry the dough balls in batches to avoid overcrowding.

Turn the donuts frequently and fry for about 2–3 minutes until they’re golden brown and puffed. Remove with a slotted spoon and drain on paper towels.

While frying, prepare the honey syrup by warming the honey, water, and lemon juice in a small saucepan over low heat. Stir gently until it becomes slightly thickened and syrupy.

Optional: Add orange blossom water or rose water for a floral aroma. Keep the syrup warm.

Place the warm donuts in the honey syrup and toss gently to coat, or drizzle the syrup over them while plating.

Garnish with cinnamon and chopped nuts. Serve immediately while hot and crispy.

Notes

Make sure your oil stays between 360°F and 375°F—too hot and the loukoumades will brown too fast; too cool and they’ll turn out greasy.

For a floral, Mediterranean twist, try adding a splash of orange blossom water or rose water to your honey syrup.

Loukoumades are best served immediately after soaking in the syrup while they’re still warm and crispy.

To prep ahead, you can make the dough and refrigerate it for up to 24 hours before frying.

If you prefer less sweetness, drizzle the syrup lightly instead of soaking the donuts.

Top with crushed pistachios, walnuts, or sesame seeds for extra crunch and flavor.

These Greek donuts with honey make a fantastic dessert for parties, name days, or any celebration tied to Greek traditions.

Leftovers? Reheat loukoumades in the oven at 350°F for 5–6 minutes to crisp them up again—avoid the microwave!

You can use agave nectar or maple syrup as a vegan alternative to Greek honey.

Author: Lena Marlowe
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Greek Desserts
Method: Frying
Cuisine: Greek
Diet: Vegetarian