Greek Loukoumades Doughnuts - cooking recipe

Ingredients

1 cup lukewarm milk
1 tbsp sugar
1 3/4 tsp active dry yeast
1/2 cup all-purpose flour, sifted
1/4 cup extra virgin olive oil
1/2 cup honey
3 strips lemon zest
None None vegetable oil, for deep-frying
1/2 cup toasted pistachios, chopped
None None Greek yogurt, to serve
None None sliced figs, to serve

Preparation

Combine 1/4 cup warm milk, sugar and 1/2 tsp salt. Add yeast, cover and set aside in a warm place for 10 mins, until frothy.
In a large bowl, combine flour, remaining milk, oil and yeast mixture. Using the dough hook attachment of a mixer, knead for 1-2 mins, until just smooth. Cover and set aside in a warm place for 1 hour, until doubled in size.
Meanwhile, in a small saucepan, combine honey, 1/2 cup water and lemon zest. Stir over low heat until smooth. Increase heat to high and bring to a boil. Boil for 2-3 mins, until slightly thickened. Remove syrup from heat and cover to keep warm.
Heat oil in a large deep saucepan over high heat. Using 2 oiled spoons, carefully drop balls of mixture into hot oil, in 4 batches of 6. Cook for 3-4 mins, turning with a slotted spoon to ensure they are golden all over. Drain on paper towels.
Reserve 1 tbsp warm syrup then toss doughnuts in remaining syrup. Sprinkle with pistachios. Drizzle reserved syrup over yogurt. Serve with sliced figs.