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Loukoumades with ClemenGold<sup>®</sup> Syrup

Loukoumades with ClemenGold® Syrup

Originating in Greece, loukoumades are small teardrop-shaped doughnuts made with yeast. Sometimes served with a dark chocolate sauce, the recipe uses a fragrant honey syrup infused with Clemengold® juice and zest to coat the loukoumades in.

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Prep time: 2 hrs
Marinating time: 4-8 hrs (ideally overnight)
Cooking time: 10 min
Serves: 4-6 (±2 doughnuts)


  • 300g self-raising flour
  • 2ml fine salt
  • 7g instant yeast
  • 15ml white sugar
  • 325ml lukewarm water
  • Sunflower oil
  • Chopped pistachios

For the syrup:

  • 150ml white sugar
  • 100ml honey
  • 120ml ClemenGold® juice
  • 125ml water
  • Zest of half a ClemenGold® mandarin


  1. Combine the dry ingredients together and make a well in the centre.
  2. Pour in the water and stir to make a sticky dough.
  3. Place the dough in a clean bowl and cover with a tea towel.
  4. Leave to prove for 1.5 hours.
  5. Stir the dough to knock it down.
  6. Fill a large pot about a third of the way with oil and heat to 200°C.
  7. Using two oiled spoons, scoop up dollops of the dough and deep-fry in batches until golden brown.
  8. Drain on kitchen towel.
  9. Combine all the syrup ingredients in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Once the syrup has reduced and thickened, cool slightly. Dip each doughnut into the syrup and serve the loukoumades topped with chopped pistachios.

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