Loukoumades (Λουκουμάδες) — Greek Honey-Drenched Doughnut Balls

• 300 gall-purpose flour
• 7 ginstant yeast (One standard packet)
• 20 ggranulated sugar
• 4 gfine sea salt
• 330 mlwarm water (About 40°C; warm, not hot)
• 15 mlextra-virgin olive oil (For flavor; can be replaced with neutral oil)
• 180 ghoney
• 60 mlwater
• 15 mllemon juice (Freshly squeezed)
• 1 tsplemon zest (Finely grated)
• 2 tspground cinnamon
• 40 gwalnuts (Finely chopped)
• 900 mlvegetable oil (For a 20–24 cm pot; adjust to keep 5–6 cm depth)

Instructions

1. 1

   Make the honey syrup first so it is ready and slightly warm when the loukoumades come out of the oil. In a small saucepan, combine the honey, water, lemon juice, and lemon zest, then bring to a gentle simmer for 2 minutes to unify the flavors. Remove from the heat and keep warm; do not boil hard or the honey can taste bitter.

2. 2

   Mix the dough by whisking the flour, instant yeast, sugar, and salt in a large bowl until evenly distributed. Add the warm water and olive oil, then stir vigorously with a sturdy spoon for 2–3 minutes until you have a thick, sticky batter with elasticity. Cover the bowl and let it rise in a warm spot until doubled and bubbly, about 45–60 minutes.

3. 3

   Prepare for frying by setting a wire rack over a sheet pan and placing the warm syrup and finishing toppings nearby. Pour the vegetable oil into a deep, heavy pot to a depth of about 5–6 cm, then heat to 175°C and hold it there. Keeping the oil at a steady temperature is key for a crisp shell and fully cooked centers.

4. 4

   Portion the loukoumades while the oil is hot by dipping a spoon in water and scooping up a small amount of dough. Use a second wet spoon to nudge the dough into the oil, aiming for balls about 3 cm wide, and fry in batches of 10–12 so the pot is not crowded. Stir gently and turn them as they puff and color, frying 3–4 minutes per batch until deep golden all over.

5. 5

   Drain the fried doughnut balls on the rack for 30–45 seconds so excess oil drips away without steaming them soggy. Immediately transfer them to a serving bowl and spoon over the warm honey syrup so each piece gets coated. Finish with the ground cinnamon and chopped walnuts while the syrup is still glossy and warm.

6. 6

   Serve the loukoumades right away for the best contrast of crisp exterior and airy interior. If you want extra syrupy loukoumades, give them a second drizzle after 2 minutes when the first coat has soaked in. Enjoy them warm, sharing family-style as is traditional.