Loukoumades (Greek Honey Donuts) Recipe


This loukoumades recipe comes to us from one of our favorite Local Hive Honey partners: @foodbymaria. You should definitely check out her Instagram for more incredible, authentic Greek recipes.

Loukoumades are a staple of Greek celebrations and, for some of the more extravagant home chefs, part of everyday cooking. As you'll see, they're basically Greek honey donuts, but with a twist.

We're honored to have Maria show us how to make a taste of her childhood with raw & unfiltered Local Hive Honey. 

Because while Loukoumades may seem like a traditional American donut or donut hole, there's plenty of local Greek character to this sweet dessert.

Maria says it best:

[Loukoumades] date back to the first core memories I’ve ever had. Sticky fingers, surrounded by family, loud music and chaos.  Imagine a giant bowl of these represented in front of you as a child, it was like Christmas in the middle of Summer - every day.  I live an ocean away from all my family but food continues to bring us together.  My cousin has a food truck where he makes Loukoumades drenched in honey.

Before we get on to the loukoumades recipe, a quick note about the honey you'll be using.

Local Hive Northwest Honey

Our Local Hive Northwest honey blend is sourced from beekeepers throughout the Pacific Northwest. Perhaps because of Washington's famed apple crop, it has distinct notes of cooked green apple, cinnamon, and a lingering sweet taste.

100 Years of 100% U.S. Honey

This recipe is part of our #100waystousehoney series, celebrating 100 years of Local Hive's 100% U.S. honey.

Throughout 2024, you can shop our limited-edition 1924 Golden Age Wildflower honey blend. It's an exclusive, 100% U.S. wildflower honey blend with a mellow but flowery taste. Grab a bottle while you can!

How to Make Loukoumades


1/3 cup warm water

2 tsp sugar

2 tsp active dry yeast

1/3 cup warm whole milk

1 cup + 1 tbsp + 1 tsp all-purpose flour

1/4 tsp salt

1 tbsp + 1 tsp olive oil

Vegetable oil or avocado oil for frying

Toppings: honey + cinnamon, Nutella, chopped walnuts, chopped pistachios or icing


1. Add the warm water (temperature should be very warm to the touch, but not too hot that you can’t hold a finger in the water for a few seconds), sugar and yeast to a large mixing bowl. Whisk to combine and then let sit for 5–10 minutes until it becomes frothy and foamy.

2. Add the warm milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds), all of the flour, salt and all of the olive oil. Mix with a wooden spoon fairly vigorously until combined, about 2 minutes, until a sticky / smooth batter forms.

3. Cover the bowl tightly with plastic wrap and set aside in a warm place to rise for at least an hour, until the dough has doubled in size.

4. Layer a plate with paper towel for the donuts once cooked and set aside.

5. After the dough has risen, fill a high-sided medium-sized pot about halfway with oil. Heat on medium heat until hot. You can test how hot the oil is by dropping in a small pinch of dough. If it starts to sizzle, the oil is ready.

6. Oil your hands or a spoon/small scoop and use them to scoop out about 1 tbsp of dough per donut and roll into a ball. Add each donut to the hot oil, you can fry 3–5 at a time. Fry for 2–3 minutes total, flipping the donuts every 30 seconds until they are a deep golden brown on all sides.

7. Remove the cooked donuts with a slotted spoon to the paper-towel-lined baking sheet or plate and continue to cook donuts in batches until all of the dough is used.

8. Serve the donuts drizzled with honey and cinnamon. Yiamas!

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