Greek doughnuts (Loukoumades)
Loukoumades are very popular during village fairs, not only made with honey but also nowadays filled with chocolate cream. Most children love them, and grandmothers enjoy making this special treat for their grandchildren.
1 pkg dried yeast or 30 g fresh yeast
400 ml lukewarm water
1 t sugar
400 g flour
1 t salt
maize or sunflower oil for frying
Dissolve the yeast in 200 ml water. Add the sugar and 200 g flour and mix to a smooth dough. Cover with a damp cloth and allow to rise in a warm place.
When the dough has risen substantially, add the rest of the water, flour, and salt. Mix again to a smooth dough and allow to rise for 1 more hour.
Heat oil in a large deep-frying pan until hot but not smoking. You can test the heat by putting in a small piece of dough (it should sizzle). Take medium spoonfuls of dough and allow them to glide into the oil. The doughnuts should be about the size of large walnuts. Fry until golden and cooked through. If the oil is too hot, the doughnuts will brown too quickly and remain raw inside. Remove from the oil with a skimmer or slotted spoon and allow to drain on paper towels. Arrange on a platter, drizzle with honey and sprinkle with cinnamon. If you prefer not to use honey, you can sprinkle the doughnuts with powdered sugar and cinnamon. Serve warm.