Honey Drizzled Loukoumades

Begin by sprinkling active dry yeast over 1 cup of lukewarm water in a small bowl. Allow the mixture to sit for about 5 minutes, or until the yeast has softened and begun to bubble, forming a creamy foam.

Meanwhile, combine warm milk, sugar, and salt in a large bowl. Whisk the mixture until the sugar and salt are fully incorporated. Then, pour in the yeast mixture and stir to combine.

In a separate bowl, whisk together flour, eggs, and butter until the mixture forms a smooth, soft dough. Cover the bowl with plastic wrap or a damp cloth and let it rise at room temperature until it has doubled in size, about 30 minutes. Gently stir the dough to redistribute the yeast, cover it again, and let it rise for an additional 30 minutes.

Simultaneously, combine honey and 1/2 cup of water in a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and allow it to cool.

Heat about 2 inches of oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Place a large serving spoon in a glass of water near the dough. Using your wet hands, scoop up about 2 tablespoons of dough per puffed pastry with the spoon. Roll each piece back into a ball and then flatten it slightly to create a round shape.

Drop the dough balls into hot oil in batches, wetting your hands each time you make a dough ball. Fry the loukoumades in hot oil until they are golden brown on the bottom, then flip them over to cook the other side. Fry in batches for 2 to 3 minutes per batch, or until they are cooked through.

Gently remove the loukoumades from the hot oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve the loukoumades warm, drizzled with honey syrup and sprinkled with cinnamon.

Finally, place the loukoumades on a baking sheet. Drizzle them with honey syrup and sprinkle with cinnamon before serving.