Vegan Loukoumades
These vegan loukoumades are light, airy Greek doughnuts, crisp on the outside and fluffy within. Drizzled with a sweet syrup and sprinkled with cinnamon and nuts, they make a delightful dessert. This recipe uses plant-based ingredients to achieve the traditional taste and texture.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 754 kcal
Allergen information: may contain gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 7 gactive dry yeast
- 10 ggranulated sugar
- 250 mlwarm water
- 2 gsalt
frying
- 1,000 mlvegetable oil, for frying
syrup
- 200 ggranulated sugar
- 200 mlwater
- 15 mllemon juice
- 1 pcscinnamon stick
garnish
- 2 gground cinnamon
- 30 gwalnut, chopped(optional)
Equipment
deep pot · paper towels · slotted spoon · large bowl · small saucepan · kitchen thermometer
The method
Step by step
- 1
Prepare the syrup by combining the sugar, water, lemon juice, and cinnamon stick in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and let cool completely.
About 10 min
Cook’s note: Cooling the syrup completely before use prevents the loukoumades from becoming soggy.
- 2
In a large bowl, whisk together the warm water, yeast, and a small amount of granulated sugar for the dough. Let it sit for 5 minutes until foamy.
About 5 min
Cook’s note: Ensure the water is warm, not hot, to activate the yeast properly.
- 3
Add the flour, remaining granulated sugar, and salt to the yeast mixture. Mix with a spoon or your hand until a sticky, smooth batter forms. Do not overmix.
About 3 min
- 4
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 175°C (350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.
- 6
Dip a spoon or an ice cream scoop in oil, then scoop small portions of the dough and carefully drop them into the hot oil. Fry in batches to avoid overcrowding, turning occasionally, until golden brown on all sides, about 3-4 minutes per batch.
About 15 min
Cook’s note: Keep a bowl of water nearby to dip your hands or spoon in if the dough becomes too sticky.
- 7
Remove the fried loukoumades with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 8
Immediately transfer the warm loukoumades to a serving platter. Drizzle generously with the cooled syrup, then sprinkle with ground cinnamon and chopped walnuts, if using.
About 2 min
Cook’s note: The warm loukoumades absorb the syrup best.
- 9
Serve immediately and enjoy.
Per serving
Nutrition
- Calories
- 753.9kcal
- Protein
- 8.1g
- Carbs
- 102.8g
- Fat
- 35.7g
- Fibre
- 3.2g
- Sugar
- 52.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover loukoumades in an airtight container at room temperature.
Loukoumades are best eaten fresh and warm; reheating is not recommended as they may lose their crispy texture.
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