Place your milk in a microwave safe container, and microwave for about 10-20 seconds, just enough to get the milk lukewarm.
Add 1 tsp of sugar to the milk, then add the packet of yeast. Allow the yeast to sit for about ten minutes on the countertop until it rises and the top becomes puffy.
In a separate bowl, mix the flour, 2 tbsp sugar, olive oil, water, and milk/yeast mixture together. Whisk it for a few minutes until the combination is smooth.
Grease a glass bowl with nonstick spray, put the dough in the bowl, cover with dish towel, and put in a warm place for about an hour, or until the dough doubles in size.
After an hour, fill a skillet with about an inch of oil. Turn the heat to medium and heat until the oil is ready for frying (it starts to bubble when the dough hits the oil).
Use an ice cream scoop to scoop out ball-shaped scoops of dough. Dip your scoop in water or spray with nonstick spray between each scoop so that the dough doesn’t stick to the utensil.
Fry the batter in the oil, a few donuts at the time. When one side browns, flip them over so that they are evenly browned on each side.
Once you have a plate of freshly fried loukoumades, warm the honey in the microwave for about 30 seconds until it is easily pourable. Pour the desired amount over the donuts. Sprinkle with chopped walnuts. Enjoy!
Recipe copyright The Foreign Fork. For educational and personal use only.