To begin, take a medium sized bowl and combine the flour, sugar, salt, and yeast. Slowly add the warm water, mixing continuously with a spatula until you achieve a smooth, thick batter. Cover the bowl with plastic wrap and let it rest in a warm place for about 1 hour, or until the batter doubles in size.
While the dough rises, prepare the honey syrup. In a small saucepan over medium heat, combine the honey, water, and ground cinnamon. Stir occasionally until the mixture is smooth and heated through. Remove from heat and set aside, allowing the flavours to meld as the syrup cools slightly.
Once the dough has risen, heat vegetable oil in a deep skillet or frying pot over medium-high heat. The oil should be about 2 inches deep and reach a temperature of 350°F (175°C). To test, drop a small piece of dough in the oil; it should sizzle and rise to the surface.
Using a small spoon or your fingers, carefully drop spoonful’s of dough into the hot oil. Fry the doughnuts in small batches to avoid overcrowding, cooking them for about 2-3 minutes or until they turn golden brown, flipping them halfway through to ensure even cooking.
Using a slotted spoon, remove the fried loukoumades and transfer them to a plate lined with paper towels to drain any excess oil. Repeat the process until all dough is fried, keeping each batch warm as you work.
While the loukoumades are still warm, drizzle the honey syrup generously over them, ensuring each doughnut is coated. The warm doughnuts will absorb the syrup, enhancing their sweetness and texture.
For an authentic touch, sprinkle a light dusting of ground cinnamon over the loukoumades. For added flavour and texture, you may also garnish with a sprinkle of chopped walnuts or pistachios.
Serve the loukoumades warm on a platter, with extra honey syrup on the side for dipping. The crispy, honey soaked doughnuts are best enjoyed fresh, making for an irresistible treat that reflects the rich flavours of Greek tradition. Enjoy each bite with a touch of extra syrup or nuts for an authentic experience!