Loukoumades (Greek doughnuts)

Put the flour, sugar, yeast, cinnamon and 1 tsp of salt in the bowl of a stand mixer and whisk briefly to combine.

Combine 15ml of the oil and honey with 200ml of warm water in a jug. Using the paddle attachment and on a medium-high speed, gradually pour into the dry ingredients, beating until you have a smooth dough, about 3-4 mins. Transfer the dough to a lightly oiled bowl, cover and move to warm space, allowing about 1 hr 15 mins for it to double in size.

Line a large baking tray or plate with kitchen paper and put it near to where you will be frying. Pour 400ml of oil into a deep, wide pan (the oil should fill the pan no more than halfway). Put over a medium-high heat. Wait for the oil to reach about 170C – you will know the oil is ready when a small pinch of dough starts to sizzle and brown and rises to the surface.

Oiling your hands, make the doughnuts by putting a small fistful of batter in one hand and enclosing it within your palm, making sure it isn’t leaking from in between your fingers. Gently squeeze your fist so that balls of dough come out at the top, through the hole made with your thumb and index finger – about the size of a walnut. Using an oiled spoon, scoop up the dough and carefully transfer to the hot oil. You will get approximately 2-3 balls per fist, enough to fry in one batch depending on how large the pan is.

Fry each batch for 3-4 mins, turning often, until golden and cooked through. Remove using a slotted spoon and drain on the lined plate. Drizzle with extra honey and a dusting of cinnamon, if you like.