- 1 packet(7 g/21/4 ounces) active dry yeast
- 1 tablespoon sugar
- 2 cups warm water
- 3 cups plain flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil
- Crushed hazelnuts
- Cinnamon to dust
- In a large bowl, mix yeast and sugar into half cup of the warm water. When mixture turns foamy, about 5 minutes, stir in remaining 11/2 cups warm water along with the flour, salt, nutmeg and vanilla. Mix until batter is thick but smooth. Cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1-11/2 hours. (The dough should be very soft and bubbly.)
- Pour oil into a deep fryer, or saucepan making sure there is at least 2 inches between the oil surface and the top of the pot. Heat the oil.
- Working in batches, slide dollops of the batter (about the size of a heaped tablespoon) into the hot oil, making sure not to crowd the pan. Dollops will puff up and float to the surface. Turning occasionally, until batter is a crisp, golden brown on all sides, about 3-4 minutes.
- Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed. Place drained puffs on warm platter and keep warm.
- To serve, place 4 or 5 fried puffs into a bowl, drizzle honey over the donuts, and sprinkle with crushed hazelnuts.
- Loukoumades are best if eaten warm, the same day they are made.