Crisp Loukoumades with Orange-Thyme Honey and Walnut-Sesame Brittle

Method

1. In a bowl, mix the flour, cornflour, yeast, sugar and salt, then add the Greek yogurt and lukewarm water (about 37 °C). Beat hard with a wooden spoon for 3 min until the batter is glossy and falls from the spoon in long stretchy ribbons. The long beating builds gluten that traps air for a light centre, while the cornflour and yogurt make the shell extra crisp.

   Add in this stepPlain (all-purpose) flour 110 gCornflour (cornstarch) 10 gInstant dried yeast 1 tspSugar (for the batter) 1 tspSalt 1 pinchGreek yogurt 30 gLukewarm water (about 37 °C) 110 ml

2. Cover and leave in a warm place for 1 h, until doubled and full of bubbles.

3. Put the honey, water, sugar, orange peel and cinnamon stick in a 14 cm saucepan over medium heat and warm for 4 min, until the sugar dissolves and it just comes to a simmer, then turn off the heat. Add the thyme and leave it to infuse; once completely cool, lift out the aromatics.

   Add in this stepHoney (thyme honey if you can find it) 80 gWater (for the syrup) 50 mlSugar (for the syrup) 20 gOrange peel strips (cut with a peeler) 1Cinnamon stick 1Fresh thyme sprigs 1

   medium heat

4. Make the brittle. Lay out a sheet of baking paper first. Toast the walnuts and sesame in a dry 20 cm pan over medium heat for 3 min, stirring, until they smell nutty, then tip onto a plate. Spread the sugar evenly in the same pan and melt it over medium-low heat for 4 min without stirring, just swirling the pan, until it becomes a clear amber caramel. Tip the nuts back in, stir quickly to coat, spread thinly on the paper and sprinkle with the flaky salt. The caramel is over 160 °C, so never touch it. Once hard, chop it roughly.

   Add in this stepWalnuts 30 gWhite sesame seeds 2 tspSugar (for the brittle) 30 gFlaky sea salt 1 pinch

   medium heat→medium-low heat

5. Pour the oil into a deep 18 cm pot, at least 5 cm deep but no more than a third full, and heat it over medium-high heat for 8 min to 180 °C, checked with a thermometer.

   Add in this stepSunflower oil, for deep-frying 700 ml

   medium-high heat

6. Using two wet teaspoons, drop walnut-sized blobs of batter into the oil from just above the surface. Once confident, try the Greek way: take a handful of batter, squeeze it up between thumb and index finger and cut off each ball with a spoon. Fill only half the surface and fry in ×2 batches, 3 min per batch, turning constantly until deep golden all over. Keep the heat on medium heat so the oil stays at 175–180 °C, and break open the first one to check it is cooked through.

   medium heat

7. Drain briefly on kitchen paper, then dip the hot loukoumades into the cooled syrup for about 5 seconds and pile them on a plate. Drizzle over a little more syrup, scatter with brittle pieces and cinnamon and serve at once.

   Add in this stepGround cinnamon ½ tsp