Loukoumades (Sephardic Greek Donuts)

Hanukkah Loukoumades

Given the connection between the Jews and the Greeks in the Hanukkah story, in this recipe we celebrate the centuries-long culinary traditions of Greek Jews.

Loukoumades is a popular Greek fried-dough pastry. Greek Jews often call this classic Greek pastry Zvingous or Zvingoi and make them for Hanukkah. In Italy, the classic fried dough dish is Sfingi di San Giuseppe. In Spain and Mexico it is a Bimuelo.

Whatever they are called, and wherever they are made, these donuts are delightful treats made from deep fried dough coated with honey syrup. They differ from Sufaganiyot in that the dough rises only once. The dough is a bit sticky but they are quicker to make. And you can infuse the honey syrup with your favorite flavorings. We used orange juice as well as rose water. Both delicious!


  • 1 packet active dry yeast (approximately 2-1/4 tsp)
  • 3/4 cup water + 2 tbsp warm water to activate yeast
  • 2-1/2 cups all purpose flour
  • 2 tsp sugar
  • 1 egg, lightly beaten
  • pinch of salt
  • vegetable oil for frying
  • 1 cup honey
  • 1 cup water
  • 1 tbsp rose water or orange juice
  • chopped pistachios
  • chopped walnuts


  1. Heat the honey and water until it is well combined.
  2. Take off heat and stir in the rose water or orange juice.
  3. Set aside.
  1. Pour contents of yeast packet into a bowl and mix in 2 tbsp warm water.
  2. Let yeast activate for about 10 minutes. Small bubbles should form.
  3. In a large bowl, combine the flour, sugar, egg and salt with a wooden spoon or whisk.
  4. Add the activated yeast.
  5. Slowly pour in the 3/4 cup water until a sticky dough forms.
  6. Cover the bowl with plastic wrap and let rise in a warm place for an hour.
  1. Heat a deep, heavy pot filled 3" high with vegetable oil to 350º
  2. Wet your hands and dip a large spoon in oil and spoon out some dough into your hands
  3. It’s tricky but try to form the dough into a round then carefully lower into the oil. If they come out in more of a fritter shape, don’t worry. They will still taste delicious. You can also lightly oil a medium-sized cookie scoop (1-3/4" diameter) and gently release the dough from the scoop into the oil
  4. Move the dough around in the oil with a slotted spoon until the donuts are lightly brown on all sides
  5. Carefully remove from oil with slotted spoon and immediately lower into your Honey Syrup. Coat generously and place on serving platter or roll them in your favorite nuts. We love pistachios and walnuts
  6. Eat immediately. They taste best warm


Makes approximately 16


Miriam Davis

North African Jews (Moroccan, Algerian, etc.) make Sfinge, but they make them in circles with holes in the middle. Like the above recipe, the dough is stickier and softer than regular yeast dough.


If you attempt to spell sfinge in Hebrew characters without the vowel marks, you almost get sufganya. Coincidence? I don’t think so.

Karol Al

If the recipe is for Passover, it should not have yeast in the dough!


Girl’s just try the recipe and enjoy the Chanukah!Happy Chanukah to all off us who celebrate. ISRAEL HAY!💙🇮🇱🇮🇱🇮🇱🙏🙏🙏

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