Recipe: Loukoumathes

Doughnut-hole-shaped fluffy pastry puffs



1 packet dry yeast

1 teaspoon sugar

4 cups of White Lily self-rising flour

1/2 teaspoon baking powder

2 1/2 cups water

1 tablespoon vegetable oil

Peanut oil (enough to deep fry)

Ground cinnamon

Powdered sugar


Mix active yeast and sugar in 1/2 cup of warm water. Let it rise for 10 minutes covered in a cloth.

Combine flour and baking powder. Add the yeast/sugar mixture, vegetable oil and remaining water and stir until all lumps in the batter are gone. Allow to rise for 10-15 minutes. Beat down mixture with spatula. When it rises again, the mixture is ready.

Dip spoon into hot peanut oil to keep batter from sticking, then drop batter into oil 1 tablespoon at a time. Tip: If batter starts to stick to spoon, dip back into oil.

Cook puffs about 3 minutes or until golden. Remove from oil with slotted spoon.

Let cool slightly before placing in honey mixture. Dip in warm syrup-honey mixture (see below). When you take them out, sprinkle with cinnamon and powdered sugar. Sprinkle with chopped walnuts (optional).

Loukoumathes Syrup


1 cup sugar

1/2 cup honey

1/2 water


Mix sugar and water. Boil for 10 minutes. Pour in honey and stir, keeping at low heat. Then dip loukoumathes in the warm honey mixture.


Get The Magazine

Never miss out on our newest stories that captivate and inspire.

Join the ELYSIAN Circle

Stay Connected