Vegan Loukoumades with Cinnamon Syrup

Light, crisp Greek doughnut puffs soaked in a warm lemon and cinnamon sugar syrup instead of honey, finished with chopped walnuts. Makes about 30.

Add this meal and the rest of your day in one sentence. Free. Let AI fill it in, or add it yourself.

Ingredients

For 6 portions

Mix the flour, cornflour, yeast, 1 tablespoon of the sugar and the 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, simmer the remaining sugar with the remaining 120 ml of water, the cinnamon stick and a strip of lemon peel for 5 minutes. Stir in the maple syrup and a squeeze of lemon juice, and 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 syrup, pile onto a plate and scatter with ground cinnamon and finely chopped walnuts. Eat straight away.