Loukoumades

Greek honey doughnuts, deep-fried until golden and soaked in warm honey syrup, garnished with cinnamon and optional sesame seeds and walnuts.

Ingredients

1.5 cups (230 g)		bread or all-purpose flour
0.5 cup (120 ml)		milk (optional), lukewarm
—		water* see note below, lukewarm
2 tsp (7g) / 1 packet		dry active yeast
4 cups (1 quart)		sesame oil
1 cup (340 g)		honey
1 Tbsp	15 ml	sugar
1 tsp	5 ml	salt
1 Tbsp	15 ml	cinnamon
1 Tbsp	15 ml	toasted sesame seeds (optional)
2 Tbsp	30 ml	chopped walnuts (optional)

Note: The liquid part of the mixture can be either a half cup of milk and a half cup of water OR just 1 cup of water. Make sure the liquid is lukewarm. Pour 1 cup of liquid in a bowl. Add the yeast along with 1 Tbsp of sugar, and stir until dissolved. Sift the flour and add to the liquid mixture a little at a time, stirring and adding 1 tsp of salt halfway through stirring.
Cover the bowl with a clean cloth and store in the oven at room temperature until the dough doubles in size.
When the dough has risen and is ready to be fried, prepare the honey syrup. Combine a half cup of honey and a half cup of water in a small saucepan, then stir over medium heat until the honey has dissolved. Remove from heat and cover with a lid.
Pour the oil into a deep stockpot and bring it to 350° F (177° C). It is critical to maintain the oil temperature between 340 and 350° F (170 to 177° C).
Wet a teaspoon and make a ball of the mixture, then CAREFULLY drop the ball into the oil with a spoon.
Fry the ball until nicely golden outside and well cooked inside, then remove from the oil. Place the Loukoumades on paper towels, then use a spoon to soak them for less than 1 minute into the honey syrup, still hot.
Place them on a plate and garnish with a sprinkle of cinnamon powder, and if desired, sesame seeds and/or chopped walnuts. Serve immediately.