Greek Loukamades

Ingredients

• 2 packages active dry yeast
• 4 fluid ounces water, 105 to 115 f
• 8 fluid ounces warm milk, 105 to 115 f
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 3 cups flour, sifted
• vegetable oil, for deep-frying
• 8 fluid ounces honey, to taste
• ground cinnamon, to taste

Directions

1. 1

   In a small bowl sprinkle yeast over the warm water and let stand to soften (about 5 minutes).

2. 2

   Meanwhile, pour milk into a large bowl and add sugar and salt.

3. 3

   Stir in yeast mixture and eggs; add butter and beat well.

4. 4

   Slowly add 3 cups flour, beating continuously until batter is smooth, sticky, and thick.

5. 5

   Add more flour as needed to arrive at correct consistency.

6. 6

   Cover bowl with a tea towel and let dough rise in a warm place until doubled in bulk (2 to 3 hours).

7. 7

   In a medium saucepan pour oil to a depth of 3 or 4 inches and heat to 360 degrees.

8. 8

   While oil is heating, pour some honey into a small saucepan and place over very low heat to warm.

9. 9

   Stir batter well.

10. 10

    Drop batter from a tablespoon into hot oil and cook, turning spoonfuls in oil, until batter puffs and is golden brown on all sides (about 2 minutes).

11. 11

    Remove with a slotted utensil to paper towels to drain briefly, then arrange a layer of the puffs on a platter.

12. 12

    Drizzle with warm honey, dust with cinnamon, and top with a second layer of puffs.

13. 13

    Continue in this manner until all the puffs are layered and dressed.

14. 14

    Serve at once.