These little yeast-risen dough puffs are deep-fried to a golden brown, then drizzled with honey syrup and sprinkled with cinnamon. They’re popular all around the Mediterranean, especially in Greece, and are beloved as a Hanukkah treat among Sephardic Jews.
Sprinkle the yeast over the warm water in a small bowl.
The water should be no more than 100 degrees F (40 degrees C).
Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
In a large bowl mix the warm milk sugar and salt and mix to dissolve.
Pour the yeast mixture into the milk mixture and stir to combine.
Beat in the butter eggs and flour until the mixture forms a smooth soft dough.
Cover the bowl and let rise until doubled in bulk about 30 minutes.
Stir the dough well cover and let rise 30 more minutes.