Luqaimat | Arabic Doughnuts with Orange Blossom Syrup
Serves: 36-40
golden brown Middle Eastern doughnuts drizzled with orange blossom sugar syrup
  • 3 cups/430g organic all purpose/plain flour
  • 2 teaspoon yeast (1 package)
  • ½ teaspoon salt
  • 1 tablespoon organic sugar
  • 1 cup/236mL warm water
  • ½ cup/118mL warm organic milk
  • 1 organic egg, beaten.
  • oil to fry (sunflower, peanut, avocado, coconut)
  • Orange Blossom Sugar Syrup to serve
  • Powdered sugar to serve
  1. If you know your yeast is fresh and it's an active dry yeast, you can add the flour, yeast, salt and sugar altogether in a mixer bowl and mix with a paddle attachment.
  2. Add the hand hot water and mix.
  3. Add the warm milk and the egg.
  4. The batter will be a sticky but slightly thin.
  5. Put aside to rise in a warm place for about 30-45 minutes.
  6. Heat oil in a wok or fryer to deep fry the doughnuts.
  7. Check the dough.
  8. It will be very sticky and thicker now.
  9. Add a little water if the dough is too hard to manage.
  10. You want to be able to drop spoonfuls of dough into the hot oil.
  11. You can use two greased teaspoons or spoons dipped in some water
  12. to help with releasing the dough.
  13. I used a small cookie scoop and it was easy to get the dough off when you wet the scoop slightly.
  14. Drop spoonfuls into the hot oil and agitate the dough balls with a spoon to get even colouring.
  15. Make sure the oil is hot otherwise the dough won't ball up but stay flat.
  16. However, too hot an oil will brown the outside too quickly and not cook the inside.
  17. Adjust the temperature as you are frying.
  18. Once the balls are golden brown, drain them on a paper towel.
  19. Drizzle with sugar syrup to serve or sprinkle with powdered sugar.
  20. They are best eaten warm but quite acceptable room temperature too.
Other flavourings can be added to these if desired. Cinnamon and vanilla are popular as is a honey syrup. For a honey syrup warm up equal amounts of honey and water and drizzle over the warm doughnut balls. The Greek loukoumades and the Lebanese awamat tend to be firmer and crisper than these ones. I like them both but usually make the softer ones I've posted here. You can omit the egg if you want a firmer doughnut.
Recipe by Coffee and Crumpets at