Loukoumades (Greek Honey Doughnuts with Walnuts and Cinnamon)

Dough

• 250 ml Whole milk, lukewarm
• 25 g Caster sugar
• 7 g Active dry yeast
• 250 g Plain flour
• 1 tsp Fine sea salt
• 1 Egg
• 1 tsp Vanilla extract

Frying and finishing

• 900 ml Sunflower oil, for deep-frying
• 180 g Honey
• 60 g Walnuts
• 1 tsp Ground cinnamon

1. Put the lukewarm milk in a mixing bowl and whisk in the caster sugar and yeast. Leave for 10 minutes until foamy on top.
2. Whisk in the egg and vanilla, then add the flour and salt. Beat vigorously with a whisk or wooden spoon for 2 to 3 minutes to make a thick, sticky batter.
3. Cover the bowl and leave the batter in a warm place for 45 to 60 minutes, until doubled and very bubbly. While it rises, roughly chop the walnuts.
4. Warm the honey in a small saucepan over low heat for 1 to 2 minutes, just until loose and pourable, then take off the heat. Keep it warm, not hot.
5. Pour the sunflower oil into a large pot and heat to 175°C (350°F). Keep the temperature steady as you fry so the loukoumades cook through without browning too fast.
6. Using two teaspoons, drop small spoonfuls of batter into the hot oil, frying in batches so you do not crowd the pot. Fry for 3 to 4 minutes, turning as needed, until deep golden and puffed, then lift out with tongs and drain briefly.
7. While still warm, transfer the loukoumades to a serving plate and drizzle generously with the warm honey. Sprinkle over the walnuts and ground cinnamon, and serve straight away.

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