Loukoumades (Greek Honey Doughnuts)

Light, crisp little Greek doughnut puffs drenched in warm honey syrup and finished with cinnamon and chopped walnuts. Makes about 30.

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Ingredients

For 6 portions

Mix the flour, cornflour, yeast, sugar and salt in a large bowl. Pour in 250 ml of lukewarm water and beat for 2–3 minutes to a thick, smooth, sticky batter.
Cover and leave somewhere warm for 1 hour, until doubled and full of bubbles.
For the syrup, warm the honey with the remaining 50 ml of water and a strip of lemon peel until runny. Keep warm.
Heat about 5 cm of oil in a deep, heavy pan to 175°C. The amount listed is what they absorb.
Squeeze the batter up between your thumb and finger and scoop off walnut-sized balls with a wet teaspoon, dropping them into the oil.
Fry in batches for 3–4 minutes, turning, until puffed and deep golden. Drain on kitchen paper.
Toss the hot loukoumades in the warm honey syrup, pile onto a plate and scatter with cinnamon and finely chopped walnuts. Eat straight away.