For the cooks: Greek honey puffs | The Gourmand & Gourmet

For the cooks: Greek honey puffs

Well, our calendars have turned another page, and the month of May means one (delicious) thing: Paniyiri! This Greek food fest is a Queensland icon, held every year in Brisbane’s Musgrave Park. We thought we’d share some of the festive joy with a recipe that you can (and probably will) make all year round. Honey puffs. Who doesn’t picture those glorious golden balls when Paniyiri rolls around? Light, fluffy, deep-fried and coated in honey, if you eat one you’re guaranteed to eat at least a dozen. Lucky for you, we’ve ferreted out a quick-and-easy recipe to keep those cheeky puffs coming for as long as you want ‘em.


  • 4 cups self-raising flour
  • ½ tsp salt
  • ½ tsp vinegar
  • 2 ¾ cups warm water
  • 2 tbsp sugar
  • 1 packet dry yeast (sachet)
  • Oil for frying
  • Honey for coating
  • Icing sugar and cinnamon for dusting
Note: To test the oil temperature, drop a little of the batter into the pan. If it rises to the surface immediately, then it is ready for cooking.
  1. Dissolve yeast in warm water, together with the sugar, salt and vinegar.
  2. Gradually add the flour – beating the mixture continuously.
  3. Allow the mixture to rest until bubbles form on the surface.
  4. Before frying can commence, the oil must be very hot. With an ‘oiled’ spoon, spoon the mixture into the hot oil.
  5. Turn when cooked on one side.
  6. Cook until golden.
  7. Pour warmed, diluted honey over the Loukoumathes and toss. Dust with cinnamon and icing sugar.
Don’t miss out on your chance to eat your weight in honey puffs at Paniyiri this year on May 21 and 22! Recipe courtesy of The Greek Orthodox Southside Parish Ladies Auxiliary Cookbook