Greek Loukamdes - Doughnut Balls with Syrup

Image Source: Mine

Ingredients
For the Dough
2 sachets dried active baking yeast
200g plain flour
Mash from one small boiled potato
2 tsps Ground Cinnamon
Vegetable oil for frying (as much as needed)

For the Syrup
3 Cups Sugar
5 Cups of Water
Rose Water

Method
Dissolve the yeast with 1/2 glass lukewarm water. Make a well in the center of the flour, pour the yeast, the mash potato, cinnamon and the lukewarm water and with this we make a soft dough.
Whisk (for about 2 minutes) until the mixture becomes a smooth batter. Cover the bowl with some plastic wrap and let the dough rest in a warm place for at least 1 hour to rise.

Into a medium sized frying pan pour enough vegetable oil. Heat the oil on a high heat until it begins to bubble. Test if the oil is hot enough by dipping in some of the dough for the loukmades. If it sizzles the oil is ready.

Dip a tablespoon in some water and spoon out some of the dough into the hot oil. Repeat this procedure until the pan is comfortably filled. By dipping the spoon into water every time, you ensure the batter will not stick on it.

While the loukmades are frying, use a spoon to push them into the oil and turn them on all sides, until golden brown.

Place the loukmades on some kitchen paper to drain. Repeat with the rest of the dough.

Method for the Syrup
Add all ingredients to a saucepan over medium-high heat and bring to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear. Approximately 3 to 5 minutes.

Image Source: Mine

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