Loukoumades

Method

1. In a bowl whisk together 75 g plain flour, 1 tsp cornflour, 2 g instant yeast, 1 tsp caster sugar and 1 pinch fine salt. Pour in 60 ml lukewarm water (about 38C) and beat hard with a wooden spoon for 2 minutes to a thick, sticky, stretchy batter — looser than bread dough, too wet to knead. That beating develops the gluten that makes the puffs hollow.
2. Cover the bowl with cling film and leave in a warm draught-free spot for 1 hour, until the batter has doubled, is domed with bubbles and smells yeasty. Do not knock it back.
3. While it rises, make the syrup: put 70 g caster sugar, 60 ml water and 1 tsp lemon juice in a small pan over medium heat, stir until dissolved, then simmer without stirring for 5 minutes until lightly syrupy. Take off the heat, stir in 1 tbsp honey and leave to cool completely — cold syrup on hot puffs is what makes them soak yet stay crisp.