Alright, friends, today we’re diving into one of my favourite treats straight out of the Peloponnese. Say hello to Lalagia Greek Donuts: golden, crispy rings of joy that are dangerously easy to make and even easier to demolish.
If you’ve never heard of Lalagia before, you’re in for a treat. These traditional Greek donuts have been gracing tables across the Peloponnese for generations. Picture this: crispy fried dough, warm from the oil, dusted in icing sugar and cinnamon or dunked into your favourite dips, because yes, Lalagia Greek Donuts swing both ways. Sweet or savoury, there’s no wrong answer here (although personally, I’m team sweet all the way).
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What Are Lalagia Greek Donuts?
Think of Lalagia Greek Donuts as Greece’s answer to your weekend donut run minus the queue and plus a whole lot of love. Made with flour, olive oil, yeast, and a sprinkle of cinnamon, these beauties are proof that less really is more. Traditionally from the Peloponnese, Lalagia are enjoyed during Lent (yes, they’re that simple and dairy-free) but honestly, once you taste them, you’ll be finding excuses to fry up a batch year-round.
Serve them sweet with icing sugar, cinnamon, a drizzle of honey or go savoury with feta, olives, and all the good stuff. Either way, Lalagia Greek Donuts are perfect for sharing… unless you’re like me and conveniently “forget” to tell anyone you made them.
How to Make Lalagia Greek Donuts
You ready? Because this recipe is as easy as it gets.
Ingredients:
- Vegetable oil (for frying)
- 2 cups all-purpose flour
- ½ tsp sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 1/3 cup olive oil
- 1 cup lukewarm water
- 1 tsp active dry yeast
Method:
- Start by waking up that yeast. Mix it with sugar and lukewarm water and let it get frothy for about 10 minutes
- In a big bowl, whisk together your flour, salt, and cinnamon.
- Add the olive oil and rub it in until the mix looks like crumbly sand.
- Pour in your yeast mixture and knead until you’ve got a smooth dough. If it’s sticky, sprinkle in a bit more flour but easy does it, too much and your Lalagia Greek Donuts will be dry (and no one wants that). Your dough should be tacky and easy to roll into a ball.
- Cover and let it rise for about an hour, until it doubles in size and looks like it’s ready to party.
- Take it out of the bowl but don’t punch it down. Simply drizzle a little oil onto your work bench and hands and roll it into a fat log.
- Divide the log into 15-18 pieces.
- Roll each piece into a thin strip
- Heat your oil to 190°C (hot enough to sizzle but not smoke).
- Fry your Lalagia Greek Donuts a few at a time until golden, about 3 minutes per side. Once golden, just flip them to get the other side golden even if it’s before the 3-minute mark. Don’t overcrowd, you’re frying donuts, not hosting a rave.
- Drain on paper towels and serve them up.
Pro Tip: If you’re team sweet like me, dust those babies with icing sugar and cinnamon while they’re still warm. If you’re going savoury, plate them with feta, olives, and your favourite dip (hello, tzatziki).
Why You’ll Love Lalagia Greek Donuts
✔ Made from basic pantry ingredients
✔ Perfect for Lent – no dairy, no eggs, just good old-fashioned carbs
✔ Serve them sweet or savoury
✔ They’re crispy on the outside, soft on the inside, and absolutely addictive
✔ Best shared… or not. No judgment here.
More Delicious Donut Recipes
Lalagia Greek Donuts – Peloponnese Fried Dough Rings
Ingredients
Method
- Mix the yeast, sugar, and lukewarm water in a small bowl. Set aside for 10 minutes until frothy.
- In a large bowl, whisk together the flour, salt, and cinnamon.
- Add the olive oil to the flour and mix until crumbly.
- Pour in the yeast mixture and knead until the dough is smooth and soft. Add a little more flour if sticky, but don’t overdo it.
- Cover the dough with a clean towel or plastic wrap and let it rise for 1 hour until doubled.
- Lightly oil your work surface. Roll into a log and cut into 10 peices.
- Shape each piece into long strips. Set aside while you heat the oil.
- Heat vegetable oil in a pot or pan to 190°C.
- Fry a few Lalagia at a time until golden brown on both sides (about 3 minutes per side). Avoid overcrowding the pan.
- Drain on paper towels.
- For sweet Lalagia: Dust with powdered sugar and cinnamon.
- For savoury Lalagia: Serve with feta, olives, or your favourite dips.
FAQs: Lalagia Greek Donuts Recipe
1. Can I make Lalagia Greek Donuts ahead of time?
Absolutely! Lalagia are best enjoyed fresh, but you can make the dough ahead and fry when you’re ready. Leftovers reheat beautifully in the oven.
2. Are Lalagia suitable for Lent?
Yes! Lalagia Greek Donuts are traditionally made without dairy or eggs, making them a perfect Lenten treat.
3. How do I keep them crispy?
Fry them in hot oil (around 375°F) and don’t overcrowd the pan. Drain well on paper towels and enjoy fresh.
4. What’s the best way to serve Lalagia?
Sweet is my go-to; think powdered sugar, cinnamon, and a drizzle of honey. But they’re equally delicious savoury with feta, olives, and a good dip.
5. Can I freeze Lalagia?
Yes, you can freeze them after frying. Reheat in the oven until crisp. Fresh is best, but this works in a pinch.
