4 oz. yeast
1 tsp. salt
Lukewarm water or milk
1 lb. flour

Dissolve yeast in some lukewarm water or milk. Add a little flour to make a dough. Let rise in a warm place. Add flour, salt, and enough lukewarm water to make a batter soft enough to be able to be dropped from a spoon. Cover and let set for 5-6 hours until batter starts to bubble on top. Batter is then ready for frying.

Place about 3-4 inches of seed oil in a deep saucepan and when steaming hot, drop batter from a spoon and fry to a gold color. (Dip spoon in a cup of cold water each time before dipping in batter so batter will not stick to spoon.) When Loukoumathes are fried, drain on absorbent paper. Arrange on a platter and sprinkle with honey, sugar, cinnamon. Serve hot.

The oil which is leftover may be reserved and used when frying crouquettes, potatoes or anything that requires deep drying.