Loukoumades — Honey-Drenched Greek Doughnuts

In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.

Add the flour and salt to the yeast mixture. Mix well with a wooden spoon until a sticky, smooth batter forms. Do not overmix.

Cover the bowl with a clean cloth and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.

While the dough is rising, prepare the syrup. In a small saucepan, combine the Greek honey and 50 ml of water. Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved. Remove from heat and let it cool completely.

Heat the Greek Extra Virgin Olive Oil in a deep pot or Dutch oven to 170-180°C. Use a thermometer for accuracy.

Dip a spoon in a little oil or water. Scoop small, walnut-sized portions of dough and carefully drop them into the hot oil. Do not overcrowd the pot; fry in batches.

Fry the loukoumades for 3-5 minutes, turning them occasionally, until they are golden brown and puffed up. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Immediately transfer the warm, fried loukoumades into the cooled honey syrup. Toss gently to coat them completely.

Serve the loukoumades warm, sprinkled with a generous amount of cinnamon. Enjoy them quickly before they lose their crispness.