• 2cups lukewarm water
  • 1cup lukewarm milk
  • 2packages dry yeast or fresh
  • 4cups flour (or enough until a thick, pancake-like batter consistency is reached)
  • 1tablespoon sugar
  • 1⁄2teaspoon salt
  • 2tablespoons oil (for frying)
  • ⅛ tsp nutmeg freshly ground
  • 1 tsp vanilla extract Garnish
  • Greek thyme honey
  • Cinnamon powder
  • Walnuts


In a large bowl, mix yeast and sugar into a half cup of the warm water. – When the mixture turns foamy, about 5 minutes, stir in remaining 1½ cups warm water along with the flour, salt, nutmeg, and vanilla. – Mix until batter is thick but smooth. – Cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1–1½ hours. (The dough should be very soft and bubbly.) – Pour oil into a deep fryer, or saucepan making sure there is at least 2 inches between the oil surface and the top of the pot. Heat the oil. – Working in batches, slide dollops of the batter (about the size of a heaped tablespoon) into the hot oil, making sure not to crowd the pan. Dollops will puff up and float to the surface. Turn occasionally, until batter is a crisp, golden brown on all sides, about 3–4 minutes. – Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed. Place drained puffs on a warm platter and keep warm. – To serve, place 4 or 5 fried puffs into a bowl, drizzle honey over and dust generously with cinnamon. – Loukoumades are best if eaten warm, the same day they are made.

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