Loukoumades

In a small bowl whisk together warm Water (about 105–115°F), a pinch of Sugar and the Active Dry Yeast; let sit 5–10 minutes until foamy to activate the yeast.

In a large bowl combine the All-Purpose Flour and Fine Salt. Pour in the foamy yeast mixture and more water as needed, stirring until you have a smooth, slightly sticky batter. Cover and let rise in a warm spot until doubled, about 45–60 minutes.

While the dough rises, make the syrup: combine Honey with some water, a little Sugar if you like it sweeter, a Cinnamon Stick and a strip of Lemon Peel in a small saucepan. Simmer gently until slightly thickened and aromatic, then remove the cinnamon stick and lemon peel and keep the syrup warm.

Heat oil in a deep pot or fryer to 350–375°F (175–190°C). The oil should be deep enough for the loukoumades to float and puff.

Using two spoons or a small ice cream scoop, drop bite-sized portions of batter into the hot oil; fry a few at a time so they have room to puff. Turn as needed and fry until golden brown and crisp, about 2–3 minutes per batch.

Remove the loukoumades with a slotted spoon and drain briefly on paper towels, then immediately transfer the hot fritters into the warm syrup so they soak up the glaze.

Toss the syrup-coated loukoumades with a dusting of Ground Cinnamon and a handful of chopped Walnuts for texture and flavor.

Serve the loukoumades warm, drizzled with any remaining syrup. They are best enjoyed fresh and sticky.