Summer Solstice Loukoumades (Greek Honey Donuts)

Below I offer you a Greek alternative to the “Summer Solstice Honey Cakes,” the honey donut, Loukoumades. They’re easy to make, require few ingredients, don’t need a warm oven and cook quickly once the dough is ready. I have a video on this (above) if you’re more of a visual learner.

Loukoumades

Makes a small batch of 18 mini donuts

Dry Ingredients:

• 1 cup flour

• 1 + 1/2 teaspoons sugar

• Sprinkle of salt

• Dry Active Yeast (or rapid yeast, this will change the time needed to rise the dough before frying)

Wet Ingredients:

• 1/2 cup lukewarm water

• 1/4 cup lukewarm milk (I used almond milk, any alternative would work)

Additional Ingredients:

• Oil of choice for frying

• 1/4 cup water

• 1/4 cup honey (or maple syrup if you don’t want to use honey)

• Extra honey for drizzling

• Cinnamon and/or powdered sugar topping

  Mix together dry ingredients before adding the wet ingredients. If using regular dry active yeast, cover with a towel or cling wrap and allow the yeast to bubble and rise in a warm, dry spot for 1-2 hours.

  Bring 1/4 cup honey and 1/4 cup water to boil on a stove and then let it simmer. In a separate pot, heat up the frying oil until adding a drop of dough makes it bubble and float. Slowly drop in a teaspoon of your loukoumades dough at a time. Flip occasionally until they are golden brown and remove from the oil.

  Once your loukoumades are cooked, roll them in your hot honey syrup, drizzle with some additional honey. Sprinkle cinnamon and/or powdered sugar on top and enjoy them while they’re hot!

  I did heat these up in a toaster oven which worked out great. They didn’t get too soggy or crispy. You may also experiment with a standard oven and maybe even an air fryer for a short amount of time.