Loukoumades with Cinnamon Chocolate Drizzle and Pistachios Recipe
Introduction
Loukoumades are delightful Greek honey doughnuts that are light, fluffy, and irresistibly sweet. These golden spheres of fried dough are traditionally drizzled with honey and chocolate, then sprinkled with crunchy pistachios for a perfect balance of textures and flavors.
Ingredients
- 1 1/2 cups lukewarm water
- 1/3 cup (70 g) granulated sugar
- 1 tablespoon (11 g) active dry yeast
- 2 cups (240 g) all-purpose flour
- Zest of 1 medium lemon
- 1/2 teaspoon kosher salt
- Cooking spray
- 8 cups vegetable oil (for frying)
- 1/2 cup (85 g) semisweet chocolate, melted
- 1/4 teaspoon ground cinnamon
- 1 tablespoon honey
- 1/4 cup (38 g) pistachios, chopped
Instructions
- Step 1: In a large bowl, stir together lukewarm water, granulated sugar, and active dry yeast with a wooden spoon. Set aside until the yeast foams, about 5 minutes.
- Step 2: In a small bowl, mix the flour, lemon zest, and kosher salt. Add this mixture to the yeast mixture. Using an electric mixer on medium-low speed (or a stand mixer with a whisk attachment), beat the batter until smooth and elastic, about 2 minutes, scraping down the bowl if needed.
- Step 3: Spray plastic wrap with cooking spray and cover the bowl. Set it in a warm place to rise until doubled in size, about 1 hour and 10 minutes.
- Step 4: While the dough rises, melt the semisweet chocolate in a bowl. Stir in the ground cinnamon and keep warm until ready to use.
- Step 5: Heat vegetable oil in a large pot to 350°–360°F (175°–182°C), using a deep-fry thermometer. Scoop about 1 tablespoon of dough into your palm, slowly make a fist, and gently squeeze the dough into a round shape, pinching one end.
- Step 6: Fry the dough balls in hot oil, turning occasionally, until golden brown on all sides, about 4 to 5 minutes. Because they are round, you may need to hold them with tongs to turn them. Transfer cooked loukoumades to paper towels to drain. Repeat with the remaining dough.
- Step 7: Transfer the cinnamon chocolate to a piping bag and snip off a small corner. Drizzle the loukoumades with the chocolate, then drizzle with honey using a spoon. Sprinkle with chopped pistachios before serving.
Tips & Variations
- Use a piping bag for a neat drizzle, or simply spoon the chocolate and honey over the doughnuts for a rustic look.
- Swap pistachios for walnuts or almonds if preferred.
- For a citrus twist, add a bit of orange zest to the dough or sprinkle powdered sugar along with the toppings.
- Ensure the oil temperature stays consistent for evenly cooked and crispy loukoumades.
Storage
Loukoumades are best enjoyed fresh as they lose their crispiness quickly. Store any leftovers in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven to restore some crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature and rise before frying.
What can I use if I don’t have semisweet chocolate?
You can substitute with dark chocolate, milk chocolate, or even caramel sauce for a different flavor. Just melt gently before drizzling.
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Loukoumades with Cinnamon Chocolate Drizzle and Pistachios Recipe
- Total Time: 1 hour 35 minutes
- Yield: Approximately 20 loukoumades 1x
Description
Loukoumades are traditional Greek honey puffs—light, airy fried dough balls that are golden brown and irresistibly crispy on the outside while tender inside. These delightful treats are drizzled with warm cinnamon-spiced melted chocolate and honey, then sprinkled with chopped pistachios for a perfect balance of sweetness and crunch. Ideal for a festive dessert or indulgent snack, these classic loukoumades bring a taste of Greece to your kitchen.
Ingredients
Dough
- 1 1/2 cups lukewarm water
- 1/3 cup (70 g) granulated sugar
- 1 tablespoon (11 g) active dry yeast
- 2 cups (240 g) all-purpose flour
- Zest of 1 medium lemon
- 1/2 teaspoon kosher salt
For Frying
- Cooking spray
- 8 cups vegetable oil
Toppings
- 1/2 cup (85 g) semisweet chocolate, melted
- 1/4 teaspoon ground cinnamon
- 1 tablespoon honey
- 1/4 cup (38 g) pistachios, chopped
Instructions
- Activate Yeast: In a large bowl, stir together lukewarm water, granulated sugar, and active dry yeast using a wooden spoon. Let mixture sit for about 5 minutes until the yeast foams, indicating it is activated.
- Combine Dry Ingredients: In a separate small bowl, mix the all-purpose flour, lemon zest, and kosher salt. Add this dry mixture to the yeast mixture. Using an electric or stand mixer with a whisk attachment on medium-low speed, beat the combined dough until it becomes smooth and elastic, about 2 minutes. Scrape the bowl once or twice as needed to mix well.
- Proof the Dough: Lightly spray plastic wrap with cooking spray, cover the bowl containing the dough, and place it in a warm spot to rise. Allow the dough to rise and double in size for approximately 1 hour and 10 minutes.
- Melt Chocolate: While the dough is rising, melt the semisweet chocolate gently. Stir in the ground cinnamon, and keep the mixture warm for later use.
- Heat Oil & Fry Loukoumades: In a large pot fitted with a deep-fry thermometer, heat the vegetable oil until it reaches 350° to 360°F (175° to 182°C). To shape the loukoumades, scoop about 1 tablespoon of dough into the palm of your hand, form a loose fist, and gently squeeze dough into a round shape by pinching one end. Carefully drop the dough balls into the hot oil and fry, turning occasionally with tongs, for 4 to 5 minutes until they become golden brown and crisp. Remove the fried dough balls and drain on paper towels. Repeat with the remaining dough.
- Garnish & Serve: Transfer the warm cinnamon chocolate to a piping bag and cut a small hole at the tip. Drizzle the loukoumades generously with the chocolate sauce. Using a spoon, drizzle them further with honey, then sprinkle chopped pistachios on top. Serve warm for the best experience.
Notes
- Ensure water is lukewarm (around 100°F/38°C) to properly activate yeast without killing it.
- Gently handling the dough when shaping loukoumades helps maintain their light, airy texture.
- Keep oil temperature steady between 350° and 360°F to ensure even frying and prevent greasy dough balls.
- Using a piping bag for chocolate drizzle gives an elegant finish, but a spoon can also be used in a pinch.
- Serve loukoumades immediately after frying for optimal crispness and flavor.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Greek
Keywords: Loukoumades, Greek honey puffs, fried dough balls, cinnamon chocolate drizzle, honey dessert, Greek desserts
