- Cooking Time:
- Preparation Time:
- 1 package dry active yeast
- 1 cup warm (100-110 degrees) water
- 1/2 cup milk (brought to room temperature)
- 2-1/4 cups flour (maybe more)
- 1.5 tsp sugar
- 1/4 tsp salt
- Syrup (you may or may not want to reduce this to 1/2 cup of each of the following; it did make a little too much but it all depends how syrup-y you want your loukoumades)
- 2/3 cup water
- 2/3 cup honey
- 2/3 cup sugar
- In a large bowl, dissolve the yeast in the warm water. Sift together the flour, salt and sugar. Add that, along with the milk, to the yeast. Add more flour if necessary to achieve a thick pancake batter like consistency. Cover the bowl with a clean towel and let it rise in a warm place (80-85 degrees) for about 2 hours.
- When the batter has risen (it will be about 3 times its original size) heat your oil to about 365 degrees (if you have a candy thermometer) and drop the batter by the teaspoonfull into the hot oil. Fry until just golden brown and then put them on a cooling rack placed over a pan (to catch the oil).
- To make the syrup, bring the honey, sugar and water to a boil in a small saucepan. Boil for a couple minutes to thicken slightly and then skim the foam off the top. Pour the mixture over the fritters. Top with cinnamon and chopped walnuts. Serve immediately.
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