Method

• 1.
  Place yeast in a bowl with 1/2 cup (125ml) lukewarm water and 1 tsp sugar. Set aside for 10 minutes or until frothy.
• 2.
  Place the yoghurt, rosemary, cinnamon, our, 1 tbs oil and remaining sugar in a bowl with 1 cup (250ml) lukewarm water.
• 3.
  Add yeast mixture and stir to combine (the batter will be thick and quite loose).
• 4.
  Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.
• 5.
  Line a baking tray with paper towel.
• 6.
  Heat remaining 600ml oil in a large eavy-based saucepan to 170°C. Transfer the dough mixture to a piping bag tted with a 1cm round nozzle. In batches, carefully pipe 2cm balls dough into the hot oil, using scissors to cut off each 2cm portion (alternatively, dollop heaped teaspoons dough into oil).
• 7.
  Cook, turning halfway, for 4 minutes or until golden and cooked through. Remove using a slotted spoon and drain on paper towel. Repeat. Place the extra rosemary sprigs in the hot oil and fry for 30 seconds or until crisp and popping. Drain on paper towel.
• 8.
  Place the loukoumades in a large serving bowl. Pour over the warm honey and scatter with pistachios and fried rosemary.
• 9.
  Serve with the honeycomb, if using, and scatter with salt akes.