Greek Recipes

Greek and Cypriot recipes

Lokoumathes (Cyprus Doughnuts with Honey Syrup)(2)

Ingredients for dough:

  • 2 cup of flour
  • 2 cups of warm water
  • 1tbsp of yeast
  • 1 tsp of salt
  • 1 cup of potato purée (optional)
  • Corn oil for frying
  • Cinnamon powder for garnishment

Ingredients for syrup:

  • 1 cup of sugar
  • 1 cup of water
  • 1/2 a cup of honey
  • 1/2 a cup of rose water
  • 1 stick of cinnamon
Cyprus Doughnuts with Honey Syrup

Cyprus Doughnuts with Honey Syrup


  • This is the original Cyprus Lokoumathes Recipe to my knowledge.
  • Some people add potato purée to the dough mixture to make them crunchier.
  • For every 2 cups of flour add 1 cup of potato purée.


  • Place the flour in a large bowl and mix with salt.
  • Dissolve the yeast in a cup of warm water.
  • Make a well in the middle of the flour and pour in the dissolved yeast.
  • Mix well with your hands or a wooden spoon.
  • Add enough warm water until your dough is smooth, not too liquidly or too stiff.
  • Cover your dough with a woollen cloth or a blanket and leave in a warm place for about 2-3 hours to rise.
  • Your dough will rise to about double the original size.
  • By the time your dough rises you can prepare the syrup.
  • In a large sauce pan add the water, sugar, honey and cinnamon stick and boil on low heat for about 10 minutes.
  • Stir the syrup to dissolve the sugar and mix the honey.
  • Remove from the heat and let it cool down.
  • Add the rose water in the syrup and stir to mix.
  • In a casserole or a deep frying pan heat up enough corn oil for deep frying the Lokoumathes.
  • With a wet left palm take some of the dough, close slightly so that a small ball of dough comes out between your thump and your index finger.
  • With a wet teaspoon cut the small ball of dough and put it in the hot oil.
  • For every ball of dough you cut wet your spoon so the dough doesn’t stick on it.
  • Fry some Lokoumathes at a time.
  • While frying separate them with a big spoon.
  • Fry the Lokoumathes until golden brown.
  • Strain the cooked ones to get the excess oil and while they are hot, deep them into the cold syrup and with a spoon stir so the syrup get all over them.
  • Place in a platter, sprinkle some cinnamon powder and serve hot.

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