Fried dough + honey syrup = who wouldn’t like that! These are my favorite! They are the Greek version of a doughnut. After they’re fried to a nice golden crisp on the outside and soft and chewy on the inside perfection, they’re drenched in a honey syrup and then dusted with some cinnamon and powdered sugar. I’ll wait while you go and get a paper towel to wipe the drool….
Just like everything else I make, they’re simple to make at home. You can watch me making them on my “Girls Lunch” video.

Loukoumades - Greek Doughnuts In Honey Syrup

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)


  • Serves 6:
  • 2 cups lukewarm water
  • 1 cup lukewarm milk
  • 2 (.25oz) packages dry yeast
  • 4 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • about 4 cups canola oil for frying
  • confectioner's sugar and cinnamon for dusting
  • Syrup:
  • 2 cups sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 cinnamon stick



Dissolve yeast in half cup of lukewarm water, whisk in 1 tablespoon of sugar and set aside for 10 minutes until the mixture gets foamy.


Combine the flour, salt and sugar in a bowl and add to the yeast mixture with the remaining water, milk and vanilla extract. Mix well with a hand mixer on medium-high speed until the lumps disappear in the batter.


Cover the bowl that the batter is in with plastic wrap or with a clean cloth and set it aside in a warm place to rise, undisturbed for 30 minutes. Make sure the bowl is big enough. When the batter rises it will double in size.


Mix the dough with a spatula, cover again and let it rise for another 30 minutes or until doubled in size.


While you are waiting for the dough to rise, make the syrup. Combine all of the syrup ingredients in a small saucepan and bring to a boil while stirring. Lower the heat and cook for about 3-5 minutes, stirring occasionally until the sugar dissolves. Allow to cool.


Heat the oil for frying in a saucepan until very hot, but not smoking.


Keep a glass of water nearby. Using two teaspoons, carefully drop a teaspoonful of dough into the hot oil and repeat until there are enough puffs to comfortably fill the pan while still having some room to flip them over. My pan usually fits 6 puffs at a time.


Each time you drop one puff into the hot oil, dip your spoons into the water to clean them off before getting another teaspoon of dough.


Fry the loukoumades until golden brown. About 3 minutes.


Transfer them onto a plate lined with paper towels to absorb the excess oil.


You can soak them with syrup using one of these two methods:


Either, dip them into the honey syrup a few at a time, or just pour the syrup over them.


Sprinkle some powdered sugar and cinnamon over them and serve immediately!!!!


Enjoy ๐Ÿ™‚

Pin for your Pinterest!

Greek-style donuts in honey syrup dusted with cinnamon and powdered sugar

You Might Also Like


  • Reply
    November 15, 2019 at 12:42 am

    Do you know how to make Greek Christmas and Easter breads

  • Reply
    Loukoumades | Nickbesbeas's Blog
    December 30, 2019 at 2:18 am

    […] A holiday favorite for breakfast, thereโ€™s nothing quite like loukoumades. My mom made them every year for us on Christmas morning, but I stayed in California for the holiday this year so decided to make them myself. Credit for this recipe goes to ( […]

  • Reply
    January 3, 2020 at 4:44 am

    I am Greek as well and I loved your loukoumades. I have 2 questions. first How hot do you make your oil ? Second, can I refrigerated the left over batter. It made too many

    • Reply
      January 6, 2020 at 1:01 am

      Hi Dora!
      The oil should be between 350 -375 degrees Fahrenheit. Any lower than that and the loukoumades will absorb the oil. The batter can be refrigerated for 1 day. I have not kept it longer than that. ALl the best, Dimitra

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Shopping Cart
    There are no products in the cart!
    Continue Shopping