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Loukoumades with yoghurt dough, served with honey and cinnamon
Crispy Greek doughnuts with honey and cinnamon

Loukoumades with yoghurt dough

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
The original sweet of Olympic victors, the 'morsels of the gods'. These small, deep-fried dough balls are crisp on the outside and airy inside. The yoghurt in the dough not only adds flavour but, through its acidity, softens the gluten network, so the inside of the doughnut remains extra soft whilst the hot honey bath forms a caramelised crust around it.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Deep pan for frying
  • Piping bag (optional for shaping)
  • Slotted spoon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Tree nuts (Walnuts)

Instructions

1 ✓

Mix the sugar and yeast into the lukewarm water. Let stand for 10 minutes until it froths.

Tip: Yeast fungi feed on sugar; foaming indicates vital activity.
2 ✓

In a bowl, mix the flour and salt. Add the yoghurt and yeasty water. Mix (do not knead!) with a wooden spoon until you get a thick dumpling-batter consistency.

Tip: This is a 'lazy' dough, no need to work it, just ensure no lumps. The acidity of yoghurt helps the yeast work.
3 ✓

Cover and prove in a warm place for approx. 1 hour until the dough is full of bubbles and doubles in size.

Tip: The more bubbles, the lighter the doughnut.
4 ✓

Heat the oil in a pan (approx. 170°C).

Tip: Drop in a tiny bit of dough: if it rises immediately and sizzles, the oil is ready.
5 ✓

With wet hands or two wet spoons, drop walnut-sized balls into the hot oil. Fry until golden brown, turning occasionally.

Tip: Do not put too many in at once, as they cool the oil and absorb it.
6 ✓

Drain on kitchen paper, then whilst still warm drizzle generously with honey, and sprinkle with cinnamon and walnuts.

Tip: The hot doughnut warms the honey, which then flows into the pores.

Recipe FAQ

Why was the inside oily?
The oil temperature was too low. 170-180°C is ideal. If colder, the dough absorbs the oil; if hotter, it burns before cooking through.
It didn't turn out round.
The dough is very soft, hard to shape. Dip the spoon in water before every scoop, or squeeze out of your fist between your thumb and forefinger.

Ingredients

  • 500 g Plain flour
  • 200 g Natural Greek yoghurt
  • 7 g Dried yeast
  • 50 g Sugar
  • 200 ml Lukewarm water
  • 1 tsp Salt
  • 1 l Sunflower oil (for frying)
  • 150 g Honey (for serving)
  • 1 tsp Ground cinnamon
  • 50 g Ground walnuts (optional)