About this Dish
Ancient Greek honey doughnuts — small, golden, deep-fried balls drizzled with thyme honey and sprinkled with cinnamon and sesame seeds. These are among the oldest recorded desserts in history, served to Olympic athletes in ancient Greece. Modern versions add chocolate or ice cream but the honey original remains supreme.
IngredientsServes 4
🌾Plain flour, 250g
🧂Fine salt, 1/2 tsp
🍬Caster sugar, 1 tsp
🫧Instant dried yeast, 7g (1 sachet)
💧Warm water, 300ml
🫒Sunflower or vegetable oil, for deep frying (about 1 litre)
🍯Greek thyme honey, 4–5 tbsp for drizzling
🟤Ground cinnamon, 1 tsp for sprinkling
🌱Sesame seeds, 2 tbsp toasted
Method
1
In a large bowl, whisk together the flour, salt, sugar and yeast. Gradually pour in the warm water, stirring until you have a smooth, thick batter with no lumps — it should be looser than a bread dough but thicker than pancake batter.2
Cover the bowl with a clean tea towel or cling film and leave in a warm spot for at least 1 hour, until the batter has puffed up, looks bubbly and has roughly doubled in size.3
Pour the oil into a deep saucepan to a depth of about 8cm and heat to 175°C — a small drop of batter should sizzle and float to the surface within a few seconds.4
Working in small batches, use two wet teaspoons to drop rounded balls of batter (about the size of a walnut) into the hot oil. Fry for 3–4 minutes, turning them occasionally, until they are deep golden brown all over and cooked through.5
Remove with a slotted spoon and drain briefly on kitchen paper. Repeat with the remaining batter, keeping the oil temperature steady between batches.6
Pile the loukoumades onto a plate or serving bowl while still warm. Drizzle generously with thyme honey, then sprinkle over the cinnamon and toasted sesame seeds. Serve immediately — they are best eaten fresh and hot.User Reviews
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