Try this Loukoumades recipe: deep-fried Greek doughnuts served with a honey syrup.
250g/9oz plain flour
1 tsp salt
2 tsp fast-action dried yeast (or 7g sachet)
1 tbsp clear honey
250ml/9fl oz warm water
vegetable oil, for deep-frying
100g/3½oz runny honey
1 tbsp soft light brown sugar
½ lemon, juice and zest
1 tbsp butter
1 tbsp water
50g/2oz pistachios, lightly crushed
1 tbsp Greek-style yoghurt
1 tsp ground cinnamon
1 tsp icing sugar, to serve
Sift the flour, salt and yeast into a large mixing bowl. Add the honey and warm water and mix until well combined. Cover with a damp tea towel and set aside to prove in a warm place for 40 minutes.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
Carefully drop tablespoons of the mixture into the oil and fry for 3-4 minutes or until crisp and golden-brown. Remove from the hot oil using a slotted spoon and set aside to drain on kitchen paper.
For the sauce, place the honey, sugar, lemon zest and juice, butter and 1 tbsp water in a saucepan and heat until the sugar has dissolved. Add the pistachios and remove the pan from the heat.
Pour the sauce over the Loukoumades and add a dollop of Greek yoghurt. Dust with ground cinnamon and icing sugar.
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