Many would say that loukoumades are a dessert worthy of the Gods!! Loukoumades (pronounced loo-koo-mah-thes) is one of the first recorded desserts in history and can be traced back to 776 B.C. In the original Olympic Games, the Greeks honoured the Gods and the victors’ prize came in an edible form of “honey tokens,” golden fried balls of dough, covered in honey… So I guess even back then athletes liked to carb load on occasion!!
Sorry, I digress… for those of you not familiar with loukoumades, they are the most heavenly fried doughnuts; served warm, drizzled with honey syrup and cinnamon, sometimes sprinkled with walnuts or toasted sesame, and in my case, I love them with Nutella or chocolate sauce!!
These deep-fried doughnut-like pastries are one of the most beloved Greek treats still today, and they’re relatively easy to make.
Watch how to make loukoumades on the video or follow the recipe below.
- 500 g Olympian Plain Flour
- 1 tbsp Dry Yeast
- 500 g Lukewarm Water
- 1 pinch Salt
- 1/2 tsp Olympian Baking Powder
- 2 cups Sunflower Oil for frying
- 1/4 cup Sunflower Oil in a separate small bowl
Syrup - Option 1
- 3/4 cup Honey
- Olympian Cinnamon Powder
- Crushed Walnuts
- 100 g Nutella
- Crushed pistachios or crushed biscuits
- Let rise for approximately 1-2 hours or until dough has tripled in size. In warm weather the dough will rise more quickly.
- Once your dough has risen, heat up oil in a pot.
- Once heated, cover the palm of your hand in a thin layer of sunflower oil and scoop a small amount of dough into the palm of your hand.
- Take a tablespoon and dip it in the oil, before squeezing the dough onto the spoon and placing it into the pot.
- The loukoumades should float on the top of the oil, therefore, ensure you turn it while cooking in order for it to cook through evenly.
- When the turn a golden-brown colour, remove from pot and place on a dish covered in paper towelling to drain excess oil.
- Heat up honey, Nutella or desired topping and pour over the donuts.