Loukoumades are essentially Greek doughnuts, with or without a hole. On Ikaria, loukoumades are almost always drizzled with Ikarian pine honey, sprinkled with cinnamon and, of course, served warm. You can also serve them sprinkled with sesame seeds. The secret is not to let the yeasty batter sit too little or too long. The former will make for a puff that’s more, well, solid than airy and light, and the latter will make loukoumades that have over-fermented and smell almost of alcohol.