Fried Yeast Dough with Honey and Cinnamon

Introduction

Fried Yeast Dough with Honey and Cinnamon is a loose yeast batter that rests for 4 hours, then fries into small golden spheres. The combination of evaporated milk, eggs, baking powder, and dissolved yeast gives you a doughnut-like interior with a crisp outside, and the honey finish makes it work well for dessert, brunch, or a holiday tray.

Recipe Details

• Prep Time: 4 hours 15 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 50 minutes
• Servings: 6

Ingredients

• 1.36 kg (48 oz / 6 cups) all-purpose flour
• ½ teaspoon salt
• 2 cups undiluted evaporated milk
• 4 eggs
• 2 tablespoons baking powder
• 1 cup white granulated sugar
• Ground cinnamon
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 4 teaspoons dry yeast dissolved in ½ cup of warm water
• Soy or corn oil for frying
• Honey

Instructions

1. In a large mixing bowl, mix the flour, salt, milk, eggs, baking powder, sugar, cinnamon, and vanilla.
2. Mix the yeast and water together.
3. Add the yeast mixture to the other ingredients and stir. The mixture should look like smooth cake batter.
4. Cover the bowl and leave it for 4 hours.
5. Place 5 cm of oil in a pot and heat it up.
6. With a tablespoon, drop the batter in and roll. Loukoumades should be sphere-shaped once fried and should look golden or brown from all sides.
7. After they are fried, remove them from the oil and pour honey over them. Use the cinnamon for extra flavour. You can also use sesame seeds for flavour.

Variations

• Add sesame seeds at the end, as mentioned in the final step, for crunch and a nuttier finish against the honey.
• Use corn oil instead of soy oil for frying if you want a more neutral background flavor; the dough and honey stay more forward.
• Replace part of the ground cinnamon topping with a little ground nutmeg for a warmer, spicier finish without changing the texture.
• Swap the honey topping for a thinner syrup if you want a lighter coating; the result will be less sticky and less floral than honey.
• Replace the vanilla powder (use half this amount if you prefer less rich vanilla flavor) with orange blossom water for a more traditional Mediterranean-style flavor and a more aromatic finish.

Tips for Success

• Use warm water for the yeast, not hot water, or the yeast can weaken and the batter will not rise well during the 4-hour rest.
• Stir until the batter looks like smooth cake batter, as the recipe states; lumps of flour will make the centers heavy.
• Keep the oil close to the stated 5 cm depth so the batter can roll and form rounded pieces instead of flat fritters.
• Fry in small batches with a tablespoon so the loukoumades have room to turn and brown on all sides.
• Pull them once they are golden to brown all over; if they get too dark, the outside will harden before the inside is fully cooked.

Storage and Reheating

These are best the day you fry them. Once honey goes on, the exterior softens fairly quickly.

Store leftovers in an airtight container in the fridge for up to 2 days. If possible, store the fried dough and honey separately so the dough keeps more of its texture.

Freezing is not ideal after adding honey. If you want to freeze them, freeze the plain fried dough in a freezer-safe container or bag for up to 1 month, then add fresh honey after reheating.

Reheat in a 175°C / 350°F oven for 5–8 minutes until warmed through. Avoid the microwave if you want to keep any exterior crispness, since it makes the dough soft and chewy.

FAQ

Why didn’t my loukoumades turn into spheres?

The oil is usually too shallow or the batter is too loose. Keeping the oil at about 5 cm deep and dropping in small spoonfuls helps them roll into shape.

Can I make the batter ahead of time?

Yes. After the 4-hour rest, you can refrigerate the batter overnight, then let it sit at room temperature for 20–30 minutes before frying.

Can I use active dry yeast instead of the dry yeast listed?

Yes. Dissolve it in the warm water as written and give it a few minutes to wake up before adding it to the batter.

Can I make this without evaporated milk?

You can use another milk, but evaporated milk gives the batter more richness and body. With regular milk, the texture will be lighter and the batter may be slightly thinner.