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Loukoumades (Honey Doughnuts)
1 3/4 cakes / 30g fresh yeast 
9 cups / 1kg flour 
1tsp sugar 
Oil for frying 
In a bowl, knead a generous 2 cups / 250g flour with the yeast, sugar and a little water into a smooth dough. If using active dry yeast, follow the manufacturer's instructions. Cover the bowl with a cloth and allow to rest in a warm place until the dough has doubled in volume. Work in the remaining flour, adding water as needed to form a workable dough. Cover the bowl and allow the dough to rise again, this time for about 1 1/2 hours, until no bubbles form on the surface. Heat plenty of oil in a deep-fry pan. Using a spoon, scoop out little balls of dough and drop gently into the boiling oil. Fry the dough balls until they are crisp and golden brown, then remove the loukoumades from the oil with a ladle and drain on towels. Finally, arrange the doughnuts on a serving dish, pour over plenty of honey, and sprinkle with cinnamon.

excerpts from: "Culinaria Greece" , by Marianthi Minola

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