Loukoumades with Pure Greek Honey

Prepare the Dough:
In a large stainless steel bowl, mix 4½ cups of flour and the salt. In a small bowl, dissolve the yeast and sugar in ½ cup of warm water. Add 1 tablespoon of flour to the yeast mixture and stir. Let it sit for about 5-10 minutes, or until it becomes frothy. Make a well in the center of the flour mixture and pour in the yeast mixture. Add the remaining 1½ cups of water.
Using either your hands (wearing thin rubber gloves if preferred) or a large wooden spoon, gradually work enough flour into the liquid to form a thick, sticky, and loose mass. The dough should be wet. Cover the bowl with plastic wrap and place a large kitchen towel over it. Leave the dough to stand in a warm, draft-free place for about 2 hours, or until it has doubled in bulk.

Fill a large, deep pot halfway with extra virgin olive oil or another oil of your choice. Heat the oil until it reaches about 175°C.
Lightly oil your hands with extra virgin olive oil. Take a handful of the dough about the size of a tennis ball; the dough will be loose, elastic, and yeasty. If you are right-handed, pull up the dough with your left hand; if left-handed, pull it up with your right hand. Clench your fist around the dough loosely. Have a cup of extra virgin olive oil nearby to dip a tablespoon in. Squeeze out a knob of the batter between your curled index finger and thumb, scoop it up with the oiled tablespoon, and carefully drop it into the hot oil. Repeat with several more pieces of dough.

As soon as the dough puffs rise to the top and turn light golden brown, remove them with a slotted spoon and drain on paper towels. Repeat until all the dough is finished. Replenish the oil if necessary.

Serve:
Drizzle the loukoumades with honey and sprinkle with ground cinnamon and crushed walnuts.

Diane Kochilas, renowned chef