Self-Rising Flour (2 1/3 cups)
Fine Salt (1/2 tsp)
Instant Dry Yeast (1/2 Tbsp)
Granulated Sugar (1 Tbsp)
together and make a well in the center. Pour in the
Water (1 1/3 cups)
and stir to make a sticky dough.
Place the dough in a clean bowl and cover with a tea towel. Leave to proof for 1 1/2 hours.
Stir the dough to decrease the size and release some of the air bubbles. Fill a large pot about a third of the way with
Sunflower Oil (as needed)
and heat to 390 degrees F (200 degrees C).
Using two oiled spoons, scoop up dollops of the dough and deep-fry in batches until golden brown. Place on a kitchen towel to drain excess oil.
Granulated Sugar (2/3 cup)
Honey (1/3 cup)
Water (1/2 cup)
, zest and juice from the
in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Once the syrup has reduced and thickened, cool slightly.
Dip each doughnut into the syrup and serve the loukoumades topped with
Pistachios (to taste)