The Greek version of beignets drizzled with syrup and dusted with cinnamon. Honey could be used instead of syrup.
To make the batter, dissolve the yeast in 1 cup of the warm water. Sift flour and salt together in a large bowl and make a well in the center. Add the proofed yeast to the well and stir gently with a wooden spoon. A little at a time, add the remaining 1-1/4 cups water until the batter thickens. (Unlike dough, this batter should fall slowly off the tip of a spoon.) Stir well. Cover with plastic wrap or tea towels and place in a warm, draft-free area to rise for about 3 hours, or until doubled in bulk.
To make the syrup, put all ingredients in a saucepan and warm over low heat, stirring occasionally. Keep warm, but do not let boil.
In a large pot or electric frying pan, heat 4 to 5 inches of oil to 375 degrees. Give the risen batter several stirs to remove air pockets. Carefully push one heaping tablespoon of batter at a time into the hot oil with a second spoon. Cook in batches of about 10. The loukoumaes will expand, puff, and rise to the surface of the oil. Turn until both sides are an even golden brown. Remove, drain on paper towels, and place in the warm syrup for several minutes. Remove from syrup with slotted spoon, place in a large bowl, sprinkle with cinnamon and walnuts, and toss to coat. Serve hot, piled high in a large bowl. Makes 10 servings.