Honey Puffs

    1 hour 30 minutes

    These are a version of the Greek 'loukoumades'. They are a deep fried puff coated in a honey sauce.

    138 people made this

    Serves: 25 

    • 2 (7g) packets active dry yeast
    • 1 cup (250g) warm water
    • 1/2 cup (125ml) warm milk
    • 1/4 cup (60g) white sugar
    • 1 teaspoon salt
    • 85g butter, softened
    • 3 eggs
    • 4 cups (500g) plain flour
    • 1/2 cup (125ml) honey
    • 1/2 cup (125ml) water
    • 4 cups (1 litre) vegetable oil, or as needed
    • 2 teaspoons ground cinnamon

    Preparation:10min  ›  Cook:20min  ›  Extra time:1hour rising  ›  Ready in:1hour30min 

    1. Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 40 degrees C. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl combine the warm milk, sugar and salt then mix to dissolve. Pour the yeast mixture into the milk mixture and stir to combine.
    2. Mix in the butter, eggs and flour until the mixture forms a smooth soft dough. Cover the bowl and let rise until doubled in bulk; about 30 minutes. Stir the dough well, cover then let rise 30 more minutes.
    3. Mix honey and 1/2 cup of water in a saucepan and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.
    4. Heat oil in a deep-fryer or large saucepan to 180 degrees C. Oil should be about 5 cm deep.
    5. Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon; drop it into the wet palm of your hand and roll it back into the spoon to create a round shape. Do not over handle the puffy soft dough.
    6. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom and roll them over to cook the other side; 2 to 3 minutes per batch. Gently set the fried puffs aside to drain on paper towels.
    7. Place the puffs on a baking tray, drizzle them with honey syrup and sprinkle with cinnamon. Serve warm.

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    Reviews in English (22)


    These were ok, but I found the dough was pretty bland and not at all sweet. Next time I will definately increase the sugar in the dough- maybe to 1/2c? Also I added the cinnamon to the honey syrup as it cooked, rather then sprinkling it on top. This made it easy to evenly coat the loukoumades with cinnamon. I found that 2 tbsp of dough was to much for one, so I decreased the size to 1 big tbsp instead.  -  26 Dec 2009  (Review from Allrecipes USA and Canada)


    Great!!!It is one of the most famous dessert, especially at holidays, Christmas and New Years eve. In Corfu, it is the most favorite dessert at Saint Spyridon's day, which is the most glory day on the whole island! They could be even without the eggs. And without putting on the honey surop but some powdered sugar with a lot of cinnamon!!!Delicious!!!  -  15 Dec 2009  (Review from Allrecipes USA and Canada)


    We used wheat flour because that's all we had, and they came out great. Very delicious.  -  30 Sep 2010  (Review from Allrecipes USA and Canada)