Recipe - Loukoumathes

30 g Compressed yeast; =OR=
1 pack Active dry yeast
1 cup Milk; lukewarm
1 tablespoon Caster sugar
1 Egg; beaten
One fourth cup Butter; melted
2 cup Plain flour
One half teaspoon Salt
Honey; warm
Ground cinnamon

Dissolve yeast in 2 tablespoons of the lukewarm milk. Add remaining milk,
sugar, egg and lukewarm melted butter.

Sift flour and salt into a warm bowl and gradually stir in mixed liquids.
Beat until smooth and continue beating for 1 minute. Cover with folded
cloth and leave in a warm place for 1One half hours until batter doubles in
bulk with bubbles on the surface.

Stir well then drop teaspoonfuls into deep, hot oil (190øC or 375øF) ~ do 4
to 5 at a time. Turn puffs to brown evenly and remove with a slotted spoon
(each puff takes about a minute to cook.)

Drain on absorbent paper and pile on to a plate. Drizzle each layer with
warm honey and sprinkle with cinnamon. Serve hot.

Source: The Greek Cookbook by Tess Mallos (ISBN: 1 86302 015 2) Typed
for you by Karen Mintzias