Crispy Greek Honey-Fried Dough Twists

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Thiples are a beloved Greek Lenten treat of crisp, ribbon-thin fried dough drizzled with warm honey syrup and dusted with cinnamon. The dough comes together quickly without eggs or dairy, making them perfect for fasting periods yet special enough for celebrations. A light shower of toasted sesame seeds adds nutty crunch to each golden twist.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 54 gCarbs
• 1.5 gFiber
• 26 gSugar
• 5 gProtein
• 150 mgSodium
• 95 mgPotassium
• 35 mgCalcium
• 2.2 mgIron
• 2 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour, plus more for dusting
• 1 tablespoon granulated sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon fine sea salt
• 3/4 cup (180 ml) lukewarm water
• 2 tablespoons light olive oil, plus more for brushing
• 1 teaspoon pure vanilla extract
• 1 teaspoon white vinegar

For the honey syrup

• 1 cup (340 g) Greek thyme honey
• 1/4 cup (60 ml) water
• 1 cinnamon stick
• 2 tablespoons fresh lemon juice
• 1 strip lemon zest

For frying and finishing

• Vegetable or sunflower oil, for frying (about 3 cups / 720 ml)
• 2 tablespoons toasted sesame seeds
• 1 tablespoon ground cinnamon
• 2 tablespoons finely chopped walnuts (optional)

Directions

1. Whisk the flour, sugar, yeast, and salt in a large bowl. Stir in the lukewarm water, olive oil, vanilla, and vinegar until a shaggy dough forms, then knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Cover with a clean towel and let rest for 30 minutes.
2. Meanwhile, make the syrup: combine the honey, water, cinnamon stick, lemon juice, and lemon zest in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 5 minutes until slightly thickened. Remove the cinnamon stick and zest, and keep the syrup warm over very low heat.
3. Divide the rested dough into 4 equal pieces. Working with one piece at a time (keep the others covered), roll out on a lightly floured surface into a thin rectangle about 1/8 inch (3 mm) thick. Brush lightly with olive oil, then cut into 1-inch-wide strips about 4 inches long.
4. Pinch each strip at both ends, give it a gentle twist, and pinch again to form small bow or ribbon shapes. Place the shaped twists on a parchment-lined tray while you shape the remaining dough.
5. Heat about 1 1/2 inches of oil in a wide, heavy saucepan to 350°F (175°C). Fry the twists in small batches for 2 to 3 minutes per side, turning once, until deep golden and crisp. Remove with a slotted spoon and drain on a wire rack.
6. Working quickly, dip each warm twist into the warm honey syrup (or generously brush with a pastry brush), letting excess drip off, then arrange on a serving platter. Sprinkle immediately with toasted sesame seeds, ground cinnamon, and walnuts if using. Serve warm.
7. Repeat with remaining dough, and keep finished twists warm in a low oven while you fry the rest. Drizzle any remaining syrup over the top just before serving.

Cook’s Notes

• If you prefer no-rise thiples, skip the yeast and add an extra 1/4 cup water; the texture will be more cracker-like and traditionally Lent-appropriate.
• Maintain the oil temperature between 340-350°F (170-175°C) – too hot and they burn before cooking through, too cool and they absorb excess oil.
• Drizzling the twists while still hot lets the honey syrup cling and lightly crystallize for that signature glossy finish.
• Dust with cinnamon-sugar (2 tablespoons sugar to 1 teaspoon cinnamon) immediately after frying for a quicker, crunchier coating instead of the honey dip.
• Store leftover twists in an airtight tin at room temperature for up to 3 days; re-crisp in a 300°F oven for 3 minutes before serving.

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