Loukoumathes (tiny syrup doughnuts) recipe
 These rose-water flavoured doughnuts are a sweet treat that can be easily shared as they are bite-sized! 1 potato (around 175g/6oz), peeled and cut into even-sized pieces500g/1lb 2oz strong bread flour1 tsp fine salt7g sachet dried yeast400g/14oz golden caster sugar1 cinnamon stick 3 cloves½ lemon, juice only2–3 tbsp rose water1 litre/1¾ pint vegetable oil3 tbsp runny honey (optional), to drizzle2 tbsp toasted sesame seeds (optional), to decorate 1 potato (around 175g/6oz), peeled and cut into even-sized pieces 500g/1lb 2oz strong bread flour 1 tsp fine salt 7g sachet dried yeast 400g/14oz golden caster sugar 1 cinnamon stick 3 cloves ½ lemon, juice only 2–3 tbsp rose water 1 litre/1¾ pint vegetable oil 3 tbsp runny honey (optional), to drizzle 2 tbsp toasted sesame seeds (optional), to decorate 250g/9oz dark chocolate, finely chopped250ml/9fl oz double cream 250g/9oz dark chocolate, finely chopped 250ml/9fl oz double cream 100g/3½oz hazelnuts, toasted and roughly chopped100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate 100g/3½oz hazelnuts, toasted and roughly chopped 100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate Method To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool.Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour.Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more.When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds.To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans