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  • Writer's pictureNikki Glekas

Loukoumades with Jelly & Chocolate Sauce

I love making Loukoumades and today I’m giving them a fresh take by making Loukoumades filled with Jelly and Chocolate Sauce. Loukoumades are Greek-style donuts and for the twist in this recipe we are filling them with more flavor that everyone goes crazy for. In this episode I’m using strawberry jelly because my family loves it. However, you can use any jelly you think your family would like the best! For the chocolate sauce I used melted hot fudge sauce but, again, you can use any kind of chocolate sauce you’d prefer.

When making this dish be sure to leave enough room for rising time. You really want the dough to riseenough so it stays doughy and lofty when it fries in the oil. These treats are supposed to be lovely andpuffy! Once the dough is ready to be fried, be sure to have everything you need to complete the recipein place. Have your plate lined with paper towels ready for them to drain on, and add the jelly andchocolate sauce to piping bags to get them ready to fill.

Act quickly and carefully when frying the loukoumades. You want to make sure the dough is cookedthrough but isn’t burned on the outside. They should drain just enoughthat the oil is off the outside andthey are comfortable to touch. However, you want to fill them while they’re still warm because that’sthe best way to eat them. Your whole family will adore the delicious Greek donut, especially when theyare filled with extra sweet flavor

Roasting potatoes in the oven is a great way to prepare them, I guarantee you’ll love this recipe. It’s full of Mediterranean flavors and is such a nice departure from regular potato wedges with ketchup. I hope your family enjoys these as much as we do!


MAKES ROUGHLY 50-60 1’’ DOUGHNUTS Timing: 45 minutes (not including time for dough to rise), including frying

  • 2 cups lukewarm water

  • 5 teaspoons active dry yeast

  • ½ tsp coarse salt

  • 1 tsp granulated sugar

  • 1 cup whole milk

  • 3 large eggs

  • 2 tablespoons vegetable shortening

  • 6 cups all-purpose flour

  • ¾ to 1 gallon canola oil

  • Honey Syrup, for serving

  1. In small bowl mix water, yeast, salt and sugar for about 10 minutes until it starts to bubble and is fully dissolved.

  2. In a medium mixing bowl whisk together milk, eggs and vegetable shortening. (Vegetable shortening will be in small pieces)

  3. In a large mixing bowl add flour and make a well. In the well, add yeast mixture and gradually add egg and milk mixture while stirring together the dough. The dough should be well combined and have good elasticity. Dough will be very sticky and appear lumpy.

  4. Cover dough with kitchen towel and set aside in warm place for 1.5 hours.

  5. While dough proofs, make and cool syrup.

  6. After the dough has risen, add canola oil into a large heavy-bottomed pot and heat oil to 375 degrees F . To test the oil, add a little bit of dough to the pot. If it sinks and then immediately floats (with the oil bubbling) then the oil is ready.

  7. Line a baking sheet with paper towels. Oil your palm and a spoon. Using your hand, squeeze the dough to form a 1 to 2” ball coming out of your fist. With your other hand use a spoon to release the dough to carefully drop into the oil.

  8. Fill the pot with dough balls (about 20 to 25) and use a slotted spoon to push them into the oil and turn them on all sides, until golden brown, about 3 to 5 minutes.

  9. Once golden brown, place the loukoumades on the paper towel-lined baking sheet to drain. Repeat with the rest of the dough, until finished. The remaining batches will cook faster than the first.

  10. Let cool for 5 minutes. Top with honey syrup, or your favorite toppings of choice

  11. Enjoy!

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact or call 203.658.8659.

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