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Athenian honey puffs — crispy, light, golden. The oldest street food in Athens, sold at the same stands for generations.
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ingredients
•
🌾 DOUGH
•
2 cups all-purpose flour
•
1 tsp instant yeast
•
1 tsp sugar
•
1 cup warm water
•
Pinch of salt
•
🍯 TOPPING
•
½ cup honey, warmed
•
1 tsp cinnamon
•
2 tbsp crushed walnuts (optional)
•
🫙 FRYING
•
Vegetable oil for deep frying
Athens
Loukoumades
Honey-drenched fried dough with cinnamon.
Athenian honey puffs — crispy, light, golden. The oldest street food in Athens, sold at the same stands for generations.
Ingredients
🌾 DOUGH
— 2 cups all-purpose flour
— 1 tsp instant yeast
— 1 tsp sugar
— 1 cup warm water
— Pinch of salt
🍯 TOPPING
— ½ cup honey, warmed
— 1 tsp cinnamon
— 2 tbsp crushed walnuts (optional)
🫙 FRYING
— Vegetable oil for deep frying
Prep
🔪 PREP FIRST
— Mix flour, yeast, sugar, and salt.
— Add warm water, stir to a wet, sticky batter.
— Cover and rest 1 hour until doubled and bubbly.
Method
STEP 1 — HEAT OIL
— Pour oil to 5cm depth.
— Heat to 175°C / 350°F.
STEP 2 — FRY
— Use two wet spoons to drop small rounds of batter.
— Fry in batches of 8–10.
— Cook 3–4 minutes, turning to brown evenly.
— You're looking for:
— Deep golden all over
— Puffed and hollow-sounding
STEP 3 — DRAIN & SERVE
— Remove and drain briefly.
— Pile into a bowl.
— Drizzle warm honey immediately.
— Dust with cinnamon.
— Scatter walnuts if using.
— Eat immediately.
Chef's Note: The batter must be fully proofed — bubbles on the surface and doubled in size. Under-proofed batter makes dense, doughy loukoumades.