Greek Loukamades

{26 g} Makes 36

x 29g balls(!6.9% !)

4 1/2 tsp {18 g}

active dry yeast(!4.8% !)

120 g

water, 105 to 115 F/46C(!32.0% !)

240 g

warm milk, 105 to 115 F/46C(!64.0% !)

1/4 cup {50 g}

sugar(!13.3% !)

1 tsp {6.0 g}

salt(!1.6% !)

{100 g} 2

eggs, lightly beaten(!26.7% !)

1/2 cup {113 g}

unsalted butter, melted and cooled(!30.1% !)

3 cup {375 g}

flour, sifted(!100.0% !)

1048 g 2730 Calories

Total(!260 Calories/100g !)(!279%!)

0 g

vegetable oil, for deep-frying

240 ml {29 g}

honey, to taste

0 g

ground cinnamon, to taste

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

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

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

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

Add more flour as needed to arrive at correct consistency.

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

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

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

Stir batter well.

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).

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

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

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

Serve at once.