Lalagia (Λαλάγγια): Greek Donuts from the Peloponnese (sweet or savory, you choose!)

Lalagia are a classic recipe of the Peloponnese. These Greek donuts can be served sweet (dusted with plenty of powdered sugar and cinnamon, and even honey) or savory, alongside feta, olives, or your favorite dips. They’re made with a handful of pantry staples and the recipe is as simple as can be. Above all, these are perfect for sharing. So, make a batch for your loved ones today.

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Lalagia are available in bakeries all across the Peloponnese year-round. Now, you can make them at home with a few simple ingredients. Here’s what you will need to make them:

• all-purpose flour
• cup olive oil
• salt
• active dry yeast
• granulated sugar
• cinnamon

This particular recipe can be made sweet or savory. 

For the sweet version:

Add any of the following ingredients to the dough

• citrus zest
• more cinnamon
• ground cardamom
• 1/4 teaspoon ground cloves
• anise seeds

Once the lalagia are fried serve them drizzled with honey or dusted with powdered sugar and ground cinnamon.

For the savory version: (add any of the following to the dough)

• thyme
• rosemary
• oregano

Serve the savory donuts with feta cheese, olives, or your favorite dips.

I hope that you try this recipe and let me know how you made them and served them. If you can share pictures with me on Facebook and Instagram, it would make my heart happy!! 

Also, feel free to post comments and questions below. I read them all and try my best to answer as many as I can. Make sure to watch the video for a step by step tutorial. 

If you decide to make these, also let me know what your loved ones thought about them I hope they love and appreciate you more for taking the time out to make something special for them. Let’s cook, share, and create beautiful memories together.  See you soon!

Purchase your kitchen essentials using my affiliate links to support my work without costing you anything extra. Thank you!

 

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Lalagia (Λαλάγγια): Greek Donuts from the Peloponnese (sweet or savory, you choose!)

Yield: 12

Lalagia are a classic recipe of the Peloponnese. These Greek donuts can be served sweet (dusted with plenty of powdered sugar and cinnamon, and even honey) or savory, alongside feta, olives, or your favorite dips. They're made with a handful of pantry staples and the recipe is as simple as can be. Above all, these are perfect for sharing. So, make a batch for your loved ones today.

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Ingredients

• Vegetable oil for frying
• 2 cups (310 g) all-purpose flour
• ½ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ cup olive oil
• 1 cup lukewarm water
• 1 and ½ teaspoons active dry yeast

Optional:

• • Citrus zest
• • ¼ teaspoon ground cloves (for the sweet variety)
• • More ground cinnamon
• • Thyme, rosemary, or oregano for the savory version

Instructions

1. Combine the yeast, sugar, and water in a small bowl and set aside for 7-8 minutes to proof.
2. In a large mixing bowl combine the flour, salt, and cinnamon. Whisk together.
3. Add the oil and mix together until the dough crumbles.
4. Add the yeast mixture to the flour mixture and knead until the dough is smooth. Add some more flour if needed so that the dough is no longer sticky. Be careful with the flour. Adding too much will make the lalagia dry and tough.
5. Cover with a clean kitchen towel or with plastic and set aside to rise for an hour or until doubled in volume.
6. Rub some oil onto a cutting board or work surface where you will be rolling out the strips of dough.
7. Take walnut-sized pieces of dough and roll them into long strips.
8. To create the shapes, either attach the ends of each strip together to form an oval or,
9. • Attach the end of each strip to the center (middle) to form an oval
10. • Take the other end and attach it to the center of the oval. You should end up with the shape of an “8”
11. Form all of the Lalagia and set them aside. Keep them loosely covered with a towel. Set them aside while the oil heats up.
12. Heat the oil in a skillet/pot until very hot (about 375 °F).
13. Fry a few Lalagia at a time until golden all around. About 3 minutes per side. Be careful not to overcrowd the pan which will cause the oil’s temperature to drop. If the oil’s temperature drops too low the Lalagia will absorb the oil and they will not taste good.
14. Transfer the cooked Lalagia to a tray that has been lined with paper towels to drain and then serve.
15. For sweet Lalagia, dust them with plenty of powdered sugar and some ground cinnamon.
16. For savory Lalagia, serve them with feta and olives, or with your favorite dips. Enjoy!