For the syrup
Dissolve the yeast in 1/2 cup lukewarm water then cover the bowl with a cloth to let it stand for about 10 minutes. Best to keep it in a warm place to allow the yeast to rise.
Add the flour, sugar, salt, honey and ouzo to the mixing bowl and mix well. Add the rest of the lukewarm water but continue to mix as you do so. The resulting batter should be a soft and sticky dough, soft enough to be able to drop from a spoon. If it’s too thick, add a little more water.
Leave this dough in the bowl, covered with a cloth and in a warm place to rise for approximately 1 hour. It will doubled in size and bubbles will come to the surface.
When the dough has risen, heat oil in a deep pan. Drop teaspoonfuls of the batter into the hot oil. Fry each batch of dough balls until they puff up and have a golden brown colour. Remove from the oil with a slotted spoon and put them onto paper towel to allow the excess oil to be absorb away.
Once you have a serving dip the Loukoumades in to the syrup. To keep it traditional dust with cinnamon and finely chopped walnuts. Serve immediately.