Cook Honey Doughnuts

A Greek specialty - served with strong black coffee to complement the sweet, moist, nutty flavour of these delectable morsels.

Ingredients

Place 150 ml/¼ pt lukewarm water in a small bowl and sprinkle the yeast over it. Stir well until all the yeast has dissolved, cover, and set aside in a warm place for 15-20 minutes, or until the mixture is frothy.
Sift the flour with cinnamon and salt into a mixing bowl and make a well in the center. Pour in the frothy yeast mixture, the milk, and the remaining 150 ml/¼ pt lukewarm water.
Gradually stir in the flour mixture from the sides of the bowl, then beat in the eggs to form a smooth batter. Beat the batter vigorously until bubbles appear on the surface. Set aside.
Make the syrup. Place all the ingredients in a medium-sized saucepan. Heat and boil the syrup for about 10 minutes. Allow to cool, then remove the cinnamon stick and set aside.
Heat the oil for deep frying. Carefully place the batter, 1 tbsp at a time, into the hot oil and fry the doughnuts in batches for 3-5 minutes, or until puffed and golden brown, turning them as they cook. Continue with the remaining batter, and using a slotted spoon, transfer the cooked doughnuts to a dish lined with absorbent paper to drain.
Mix together the caster sugar and ground cinnamon on a plate and roll each hot doughnut in the mixture to coat. Either arrange the doughnuts in a shallow serving dish, pouring the syrup over the doughnuts and allowing to stand for about 1 hour before scattering over the chopped almonds; or pile the doughnuts on to a plate and scatter with the chopped almonds, and serve the syrup separately.
Finished.

If you are not yearning for honey doughnuts, consider adding chocolate syrup or peanut butter.