Greek Loukamades - cooking recipe

Ingredients

2 packages active dry yeast
4 fluid ounces water, 105 to 115 f
8 fluid ounces warm milk, 105 to 115 f
1/4 cup sugar
1 teaspoon salt
2 eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 cups flour, sifted
vegetable oil, for deep-frying
8 fluid ounces honey, to taste
ground cinnamon, to taste

Preparation

In a small bowl sprinkle yeast over the warm water and let stand to soften (about 5 minutes).
Meanwhile, pour milk into a large bowl and add sugar and salt.
Stir in yeast mixture and eggs; add butter and beat well.
Slowly add 3 cups flour, beating continuously until batter is smooth, sticky, and thick.
Add more flour as needed to arrive at correct consistency.
Cover bowl with a tea towel and let dough rise in a warm place until doubled in bulk (2 to 3 hours).
In a medium saucepan pour oil to a depth of 3 or 4 inches and heat to 360 degrees.
While oil is heating, pour some honey into a small saucepan and place over very low heat to warm.
Stir batter well.
Drop batter from a tablespoon into hot oil and cook, turning spoonfuls in oil, until batter puffs and is golden brown on all sides (about 2 minutes).
Remove with a slotted utensil to paper towels to drain briefly, then arrange a layer of the puffs on a platter.
Drizzle with warm honey, dust with cinnamon, and top with a second layer of puffs.
Continue in this manner until all the puffs are layered and dressed.
Serve at once.