Loukoumades (Greek Honey Donuts)

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let stand for 5-10 minutes until foamy. If it doesn't foam, your yeast is dead and your loukoumades will be leaden.

In a large mixing bowl, whisk the flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon or whisk until you have a sticky, loose dough. Do not overmix; it should look more like a thick batter than a kneadable dough.

Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size and bubbly. In summer, this may take 45 minutes.

While the dough rises, combine the honey, 60 ml (1/4 cup) water, and cinnamon stick in a small saucepan. Bring to a gentle simmer over low heat for 5 minutes, then remove from heat and discard the cinnamon stick. Keep warm.

Pour the vegetable oil into a deep, heavy pot to a depth of at least 7 cm (3 inches). Heat over medium-high until it reaches 180°C (350°F). If you don't have a thermometer, drop a small piece of dough in; it should sizzle and rise to the surface within 20 seconds.

Dip a tablespoon in cold water, then scoop a small ball of dough (about the size of a walnut) and carefully drop it into the hot oil. Fry in batches of 6-8, turning occasionally, until deep golden brown and puffed, about 2-3 minutes per batch. Do not overcrowd the pot, or the temperature will drop and the loukoumades will soak up oil.

Using a slotted spoon, transfer the fried loukoumades to a plate lined with paper towels to drain briefly. Then transfer them to a serving platter and immediately drizzle generously with the warm honey syrup. They should soak up the syrup but still hold their shape.

Sprinkle the loukoumades with ground cinnamon and crushed walnuts. Serve immediately while hot and crisp. They are best eaten fresh, ideally within 15 minutes of frying.