Sourdough lukumades – greek doughnuts

Ingredients (6 pieces)

  • 100gr sourdough
  • 20gr butter
  • 90ml milk
  • 1 small egg
  • 225gr flour
  • 35gr sugar
  • pinch of salt
  • sugar to coat the lukumades



  • Combine the sourdough with 50ml of milk
  • Melt the butter and add the sugar
  • Before adding the butter in the sourdough check the temperature. The butter shouldn´t be too warm cause like that you would kill your sourdough. If you do not want to wait, add some milk to cool the butter (and then add less milk in the next step)
  • Beat the egg in the pot that the butter was and then add it to the sourdough
  • Add the 40ml of milk in the pot that the butter and the egg was in and take then add it in your sourdough
  • Add the flour together with the salt
  • It will be a bit sticky
  • In the next hour fold the dough 3-4 times
  • Let the dough rest in the fridge overnight or on the counter if your kitchen is cold enough (mine war around 18 degrees I would say and worked quite well actually)


  • Place your dough (without folding) on a floured surface and roll it around 1,5-2cm
  • The dough is going to be less sticky than yesterday but still a bit sticky. It should be managable with the flour you place on your working surface
  • Cut it in the typical lukumades shape. You need a big circle cutter and a smaller one (Check the fotos) – I use a coffee cup for the big hole and a grappa glass for the small hole
  • Each lukumas was between 85gr and 90gr
  • Let them rest till they double in rising – Do not cover them! We need them to form a bit of a harder cover on top
  • When the are ready put the oil in a pot and start warming it
  • The oil should reach 180 degrees Celsius before you fry them
  • While you wait for the oil to be warmed up, gently with a spatula, turn upside down your lukumades, so that the hard cover that was developed goes down. Like this it will be easier to take them and place them in the frying oil (you can see below a foto of a lukuma with the hard cover, that looks beautiful and puffed and one more that is upside down and doesn´t look beautiful at all BUT it will turn beautiful once you fry it! No worries
  • Fry the lukumades around 1 minutes per side till they are golden. 45 seconds for me were fine
  • When you remove from the oil each lukuma, place it first in a paper to absorb some oil (only seconds there) and then directly in the dish with the sugar and coat it


If you loose the hole that you have in the middle while turning your lukuma, do not worry cause you can still fix it once it is inside the oil. You need to use chop sticks. In general it is quite easy also to turn them with the chop sticks.

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