1 packet of dry yeast (2 1/4 teaspoons)
250 ml warm water
250 g plain flour, sifted
½ teaspoon salt
Vegetable oil for deep-frying
1 teaspoon cinnamon
6 tablespoons honey
3 tablespoons water
To make the batter
Dissolve the yeast in ½ cup of warm water for 15 minutes or until it becomes frothy.
Place the flour and salt in a bowl. Make a well in the centre and add the yeast solution and remaining ½ cup warm water.
Mix well to make a thick batter.
Cover with a kitchen towel and leave for one hour in a warm place or until the batter has doubled in size.
To make the syrup
Place the honey and water in saucepan and simmer, stirring for ten minutes.
Set aside and cool.
To make the honey puffs
Heat oil in a large saucepan suitable for deep-frying.
Drop heaped tablespoons of the batter into the hot oil, turning them as they puff up.
Fry for about three minutes or until they are golden brown.
Drain on paper towels and keep warm until all batter is used.
To serve, place on a large platter, spoon the syrup over the honey puffs and sprinkle with cinnamon.
This recipe was supplied by Paniyiri Greek Festival. To experience the online celebrations this Sunday May 24, head here.