Traditional loukoumades

 

Ingredients

1 cup warm water
4 1/2 tsp active dry yeast
1/3 tsp plus 1 tsp granulated sugar, divided
1/2 tsp warm whole milk
1/4 tsp olive oil
3/4 tsp salt, plus more to taste
4 tsp all-purpose flour
Sunflower oil for frying
6 tbsp salted butter 1/2
tsp honey
1/4 tsp ground cinnamon
1/4 tsp chopped walnuts

How to:

Mix the warm water with the yeast and 1 teaspoon of the sugar in a small bowl. Let the mixture stand until foamy, about 5 minutes.
Whisk the yeast mixture with the milk, olive oil, salt and the remaining 1/3 cup of sugar in a large bowl.
Add the flour and mix until completely combined and smooth. Cover the bowl with a clean kitchen towel or plastic wrap and let it stand in a warm place until the dough has doubled in size, about 1 hour.
Pour the oil into a large skillet or pot and heat over medium-high heat until it reaches 165 degrees.
While the oil is heating, line a large baking sheet with several layers of paper towels.
Fry the donuts in batches of 4 to 6 people.
Using 1 tablespoon, scoop dough from the bowl and drop it into the oil. Fry the donuts until golden brown on all sides, 3 to 4 minutes total, turning a few times during frying.
Remove the donuts from the oil with a slotted spoon and place them on the baking sheet lined with paper towels.
While the donuts are cooking, melt the butter in a small saucepan over medium heat. Add the honey and cinnamon and stir to combine. Remove from heat and add a pinch of salt.
Place about half of the donuts in a large bowl and add half of the honey mixture. Transfer to a platter and repeat with the remaining donuts and honey mixture.
Serve immediately sprinkled with walnuts.