Loukoumades

Method

Combine flour, yeast, sugar and salt in a large bowl. Gradually whisk in warm water until you have a thick, smooth batter with a consistency slightly looser than pancake batter. Cover and leave in a warm place for 1-2 hours until doubled in volume and bubbling. Heat oil to 170°C in a deep heavy-bottomed pan or deep fryer. Using two damp spoons, carefully drop walnut-sized portions of batter into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes until golden brown on all sides, turning occasionally with a slotted spoon. Drain on kitchen paper, then immediately drizzle generously with warm honey and scatter with cinnamon, walnuts and sesame seeds. Serve warm.