Loukoumades (Greek honey balls)

This sweet Greek version of a doughnut is perfect with a drizzle of honey syrup, a sprinkle of pistachios and fresh sliced figs - it's the Mediterranean treat you'll want to tuck into after dinner this weekend.

  • 25 mins preparation
  • 15 mins cooking
  • 1 hr marinating
  • Makes 16
  • Print


Loukoumades (Greek honey balls)
  • 1/4 cup warm milk, plus 3/4 cup extra
  • 1 tablespoon caster sugar
  • 1/2 teaspoon salt
  • 7 gram sachet dried yeast
  • 1 1/2 cup plain flour
  • 1/4 cup extra-virgin olive oil
  • vegetable oil for deep-frying
  • 1/2 cup chopped pistachios, to serve
  • sliced figs, to serve
  • 1/2 cup honey
  • 1/2 cup water
  • 1 strip lemon zest


Loukoumades (Greek honey balls)
  • 1
    In a small jug, combine 1/4 cup milk, caster sugar and salt. Sprinkle dried yeast over. Cover and set aside in a warm place for 10 minutes until frothy.
  • 2
    In a large bowl, combine plain flour, extra milk, oil and yeast mixture. Beat on low for 1-2 minutes until just smooth. Prove, covered, for 1 hour, until doubled.
  • 3
    Meanwhile to make syrup; in a small saucepan stir ½ cup each honey and water and 1 strip lemon zest on low until smooth, then bring to boil. Boil, not stirring, for 2-3 minutes, until slightly thickened. Remove from heat, cover to keep warm.
  • 4
    In a large deep saucepan heat enough vegetable oil to deep fry on high. Using 2 tablespoons of dough at a time, roll into balls and place on lined tray. Deep-fry balls in batches of 4, for 2-3 minutes each, turning until golden. Drain on paper towel.
  • 5
    Toss doughnuts in warm syrup. Serve sprinkled with pistachios and accompanied with figs.


Spray tablespoon with olive oil to prevent dough from sticking.

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