Doughnuts : A Review And Loukoumades – Deep-fried Honey-Cinnamon Puffs/ Doughnuts
I’m sure most of you know Lara. She is a Seattle based writer and food photographer who also conducts photography workshops, blogs at [Cook & Eat](
  1. In the bowl of a stand mixer, add the yeast to the water. Stir to distribute the yeast. Add 1/4 cup of the flour, along with the sugar and salt. Stir again, cover, and let sit for 20 minutes in a warm place.
  2. Boil the potato until it is easily pierced with a fork. Drain, cool, and mash well.
  3. Add the potato and remaining flour to the yeast mixture. With the paddle attachment or dough hook, beat to form a smooth, wet dough. Cover the bowl and let sit until the batter has thickened, about 2 hours.
  4. Meanwhile, make the syrup in a heavy bottomed pot by stirring together the honey, lemon juice, and cinnamon with a splash of water. Boil on low-medium heat until the mixture thickens, about 10 minutes. Set aside.
  5. Heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360F (182C). Drop in heaping teaspoon-size dollops and fry, turning occasionally, until theyu2019re golden and puffed, about 1 minute. Drain on a paper towel and cool slightly.
  6. To serve, place the puffs in a bowl and drizzle with the syrup.
Recipe Notes

Before I sign off, I have to share some news. Most of you would be know about the food photography event “Does My Blog Look Good in This?”. I had sent in a photograph of my Fig & Eggplant Caponata, to the October edition. Two days back I opened my virtual mailbox and the first mail was from Lynne telling me picture (below) had won a DMBLGiT award! I can’t tell you all how happy I was to see that mail. As it happens, I am hosting the November edition of DMBLGiT, so please watch out for the announcement post.