In a large bowl, combine the water, sugar and yeast. Set aside for 10 minutes until the yeast starts to bubble and the mixture becomes frothy.

Add the flour, cornstarch, milk and olive oil. Mix to combine, then knead for about 5 minutes until the dough is smooth.

Cover the bowl with cling film and set it aside in a warm place for 1 hour or until the dough has doubled in size.

Prepare the honey syrup while the dough is rising. Combine 1 cup of water, sugar and honey in a small saucepan. Stir and bring to a boil, then reduce the heat and simmer for about 20 minutes. Remove from the heat and set aside.

When the dough is ready, punch it down to deflate. Make small golf-sized balls of dough and arrange them on a large tray or sheet pan.

Pour frying oil into a small saucepan, filling it halfway. Heat the oil over medium heat until it starts to bubble. Get a large tray ready with a sheet of kitchen roll on top and place it nearby (to drain the doughnuts after they come out of the pan).

Using a spoon lightly coated in oil, carefully place the doughnut balls into the heated oil (avoid overcrowding the saucepan). Fry the loukoumades for approximately 2 to 3 minutes, gently turning them with a spoon, until they achieve a golden brown colour on all sides.

With a slotted spoon, move the fried loukoumades to the tray lined with kitchen paper and allow them to drain briefly. Submerge the loukoumades in the prepared syrup, ensuring they remain hot while it is cool. Give them a gentle toss to coat and then transfer them to a serving plate. Repeat this process until all the loukoumades have been fried and dipped in the syrup.

Once you have arranged all the loukoumades on your serving platter, drizzle them with additional syrup. Sprinkle with caster sugar and cinnamon to serve.

Tips

To achieve the ideal texture for your loukoumades, allow the dough sufficient time to prove and it will reward you with its characteristic airy fluffiness.

Ensure that the yeast is of good quality. If the yeast fails to become foamy and bubbly, use different yeast.

Avoid overcrowding the pan: fry your loukoumades in batches. Refrain from attempting to fit too many in the pan simultaneously, as this will prevent them from acquiring the desired crispy exterior and could result in a mushy interior.

Prepare the syrup in advance. The syrup should be at room temperature when you coat your loukoumades with it. If you prepare it the day before, it will have ample time to reach room temperature.

Prepare the syrup in advance. Preparing it the day before will give it time to reach room temperature – the syrup should be at room temperature when you coat your loukoumades.

Vegan loukoumades

Ingredients

8.8oz (250g) baker's flour

0.85 cup (200ml) water

1.8oz (50g) sourdough starter

1 tbsp (12.5g) caster sugar

1/2 tsp (2g) salt

4.2 cups (1l) vegetable oil

Walnuts, roughly chopped

Cinnamon

Agave syrup

Method

Mix together the flour and water, then lightly knead the dough for 2 minutes. Allow the dough to rest, covered, for 30 minutes.

Incorporate the sourdough starter into the dough, then lightly knead for 2 minutes. Rest the dough, covered, for 30 minutes.

Add the sugar and salt to the dough. Create small dimples with your fingers, then knead for 2 minutes. Allow the dough to rest, covered, for 90 minutes. Using a fryer or a deep, heavy-based pot or Dutch oven, heat approximately 1 litre of vegetable oil.

Take small portions of dough, approximately the size of a golf ball, by pinching it between your thumb and forefinger. Proceed to place them into the oil using a spoon lightly greased with oil.

Fry until the doughnut balls turn a light golden colour, ensuring even cooking by gently stirring them with a slotted spoon.

Allow the doughnuts to drain on a kitchen towel for 3-5 minutes before serving them with your preferred toppings.

Tips

To achieve the ideal texture for your loukoumades, allow the dough sufficient time to prove and it will reward you with its characteristic airy fluffiness.

Ensure that the yeast is of good quality. If the yeast fails to become foamy and bubbly, use different yeast.

Avoid overcrowding the pan: fry your loukoumades in batches. Refrain from attempting to fit too many in the pan simultaneously, as this will prevent them from acquiring the desired crispy exterior and could result in a mushy interior.

Prepare the syrup in advance. The syrup should be at room temperature when you coat your loukoumades with it. If you prepare it the day before, it will have ample time to reach room temperature.

How to serve loukoumades

Loukoumades are typically enjoyed drenched in hot honey syrup, dusted with cinnamon, and adorned with chopped walnuts, crushed pistachios or toasted sesame seeds for a delightful crunch that complements the soft and sweet textures. In contemporary variations, loukoumades can be accompanied by caramel or chocolate sauce or even a generous drizzle of maple syrup. For an extra indulgence, you can add a scoop of vanilla ice cream on top.

History and origins

The origins of loukoumades can be traced back to the ancient Olympic Games. The Greeks paid tribute to the Gods, and the reward took the shape of edible honey tokens, which were essentially fried dough drenched in honey. While the modern Olympic games no longer offer loukoumades as prizes, these doughnuts remain revered in Greece. One can venture through any Greek city and discover shops dedicated to selling these delectable treats.