Doughnut-hole-shaped fluffy pastry puffs
1 packet dry yeast
1 teaspoon sugar
4 cups of White Lily self-rising flour
1/2 teaspoon baking powder
2 1/2 cups water
1 tablespoon vegetable oil
Peanut oil (enough to deep fry)
Mix active yeast and sugar in 1/2 cup of warm water. Let it rise for 10 minutes covered in a cloth.
Combine flour and baking powder. Add the yeast/sugar mixture, vegetable oil and remaining water and stir until all lumps in the batter are gone. Allow to rise for 10-15 minutes. Beat down mixture with spatula. When it rises again, the mixture is ready.
Dip spoon into hot peanut oil to keep batter from sticking, then drop batter into oil 1 tablespoon at a time. Tip: If batter starts to stick to spoon, dip back into oil.
Cook puffs about 3 minutes or until golden. Remove from oil with slotted spoon.
Let cool slightly before placing in honey mixture. Dip in warm syrup-honey mixture (see below). When you take them out, sprinkle with cinnamon and powdered sugar. Sprinkle with chopped walnuts (optional).
1 cup sugar
1/2 cup honey
Mix sugar and water. Boil for 10 minutes. Pour in honey and stir, keeping at low heat. Then dip loukoumathes in the warm honey mixture.