Greek Loukoumades Doughnuts
How to Make It
Sprinkle the yeast over the warm water in the bowl of a standing mixer and allow to proof uncovered.
In a separate mixing bowl, beat the eggs until foamy. Add the milk, salt and sugar and beat well.
When the yeast has started to bubble, it should take about 5 minutes, add the milk mixture to the yeast and water and mix with the paddle attachment on the lowest setting.
Add the flour and mix to a lumpy batter, about 4 minutes.
Cover with plastic wrap and proof at room temperature for at least 1 hour. The batter will rise and bubble.
In a deep sided saucepan, heat 3 inches vegetable oil to 375˚F. Using a tablespoon measure, scoop the batter by the spoonful into the hot oil. Fry until golden and crisp, 2 minutes per side.Do this in batches so the oil isn’t overcrowded. Drain the cooked loukoumades on paper towels.
Drizzle with honey, dust with cinnamon and sprinkle with chopped nuts.