Also, loukoumades need a good hand: mixing the dough vigorously by hand incorporates air and gives a lighter, more elastic batter.
When the honey syrup is lukewarm and the loukoumades are piping hot, they absorb the aroma without becoming heavy – this is the secret to perfect texture.
Ingredients
For the Dough
- All-purpose flour 500 g
- Dry yeast 10 g
- Sugar 30 g
- Lukewarm water approx. 350 ml
- Salt 5 g
- Olive oil for frying
For the Honey Syrup
- Honey 150 g
- Water 75 ml
- Cinnamon ½ tsp
- Lemon peel 1 small strip
For Serving
- Vanilla ice cream (ready-made) 10 scoops × 50 g = 500 g
- Crushed walnuts or sesame seeds 75 g
- Ground cinnamon as needed
Preparation
- Combine all dough ingredients and mix until smooth. Cover and allow to proof for 40 minutes, until light and airy.
- Fry small spoonfuls of the batter in hot olive oil until puffed and golden.
- Bring the honey, water, cinnamon and lemon peel briefly to a boil to make the syrup. Pour over the hot loukoumades.
- Serve 3–4 loukoumades per portion with one scoop of vanilla ice cream and a sprinkle of crushed walnuts and cinnamon.