Loukoumades

Ingredients

• 10 1/2 ozplain flour
• 1/4 ozfast-action dried yeast
• 1 tspcaster sugar
• 1 1/2 cupslukewarm water
• 1/2 tspsea salt
• 1 quartsunflower oil, for deep-frying
• 7 ozhoney
• 2 3/4 ozwalnuts, finely chopped
• 1 tspground cinnamon

Method

1. 1

   Whisk the flour, yeast, sugar and salt together, then beat in the lukewarm water until you have a thick, smooth, sticky batter somewhere between pancake batter and dough.

2. 2

   Cover the bowl and leave it somewhere warm until the surface is domed and covered in bubbles and it smells faintly of beer.

3. 3

   Heat the oil in a deep heavy pan to 340°F. A scrap of batter should rise and sizzle immediately without browning on contact.

4. 4

   Drop rough teaspoons of batter into the oil, using a second wet spoon to release them, and fry until deep gold all over, turning them as they bob up.

5. 5

   Lift them out with a slotted spoon onto kitchen paper and carry on with the next batch, letting the oil come back up to temperature in between.

6. 6

   Pile them into a bowl, pour the honey over while they are still hot, and finish with the chopped walnuts and cinnamon. Serve straight away.