Note: I looked up the Italian version and it is identical to the Greek loukoumathes, they also look the same, only difference the Italians prefer icing sugar instead of syrup. The syrup is Greek and middle Eastern.
Ingredients for batter:
60 grams of fresh yeast or one envelope of dry yeast
5 cups plain flour
1/4 teaspoon salt
1 teaspoon sugar
2 cups warm water or as much as the flour will take to make into a soft dough the consistency of a tight batter
4 tablespoons olive oil
Corn oil (or similar) for frying
Ingredients for syrup:
1 cup water
2 cups sugar
1 cup honey
Cinnamon and icing sugar for sprinkle
OR
Warm honey with walnuts and cinnamon
Method:
1. Dissolve yeast in water with sugar and salt
2. Add the flour slowly till the batter consistency happens without being runny
3. You will know when the batter is correct when you lift it with your finger and it pulls but does not run
4. Cover and leave in warm spot till it doubles its size
5. When the batter has risen, stir it down. Put enough oil (preferably canola or similar type to fry with) into a large saucepan so that it is about 1-1/2 inches deep. Heat the oil until it is very hot.
6. Dip a teaspoon into the oil, and then use the spoon to scoop up a small portion of the batter.
7. Gently drop the batter into the oil. Keep your opposite hand moistened, in case you need to nudge the batter off the spoon.
8. The batter will not stick to wet hands. The dollop of batter will quickly puff up to almost twice its original size. Make more puffs in the same manner, but do not crowd the pan.
9. Fry the puffs, turning them occasionally with a slotted spoon, until they are browned on all sides and very crisp.
10. Lay the loukoumades on kitchen paper to drain oil
11. Lay them out on a platter and pour hot syrup on top and sprinkle with cinnamon and walnuts