Loukoumades (Greek Doughnuts)

Dissolve yeast in 1/2 cup of lukewarm water. Whisk in 1 tablespoon of sugar and set aside for 10 minutes until the mixture gets foamy.

Combine the flour, salt, and remaining sugar in a large bowl. Add the foamy yeast mixture, the remaining water, milk, and vanilla extract. Mix well with a hand mixer on medium-high speed until the lumps disappear and the batter is smooth.

Cover the bowl with plastic wrap or a clean cloth and set it aside in a warm place to rise, undisturbed, for 30 minutes. Ensure the bowl is large enough, as the batter will double in size.

Stir the dough with a spatula, cover again, and let it rise for another 30 minutes, or until doubled in size.

While the dough is rising, combine all syrup ingredients (sugar, water, honey, cinnamon stick) in a small saucepan. Bring to a boil while stirring. Lower the heat and cook for about 3-5 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and let cool.

Heat about 4 cups of canola oil for frying in a deep saucepan until very hot, but not smoking.

Keep a glass of water nearby. Using two teaspoons, dip one spoon into water, scoop about a teaspoonful of dough, and carefully drop it into the hot oil. Repeat with the second spoon, and continue until the pan comfortably fits about 6 puffs, with room to flip them.

Fry the loukoumades until golden brown on all sides, about 3 minutes per batch. Flip them as needed to ensure even cooking.

Transfer the fried loukoumades onto a plate lined with paper towels to absorb excess oil.

Either dip the warm loukoumades into the cooled honey syrup a few at a time, or pour the syrup generously over them.

Sprinkle with confectioner's sugar and ground cinnamon. Serve immediately while warm.