In a bowl add the water, sugar and yeast.
Stir with a whisk until the yeast dissolves completely and wait for a couple of minutes. Add the plain flour, cornflour, pinch of salt and olive oil.
Give it another gentle whisk.
Then gradually add your warm milk, gently whisking until you get a smooth batter with no lumps.

Cover the bowl with grease proof paper and leave in a warm place for an hour or so and let the dough rest and rise.
Using a medium size pan pour in enough vegetable oil to deep fry the Loukoumades.
Heat the oil on medium heat until hot.
Test if the oil is hot enough by dipping in some of the dough for the Loukoumades. If it sizzles the oil is ready.

With a potato scoop (or a couple of spoons) add a touch of oil and just give it a quick wipe, this will release the dough into the oil.
Once you drop the dough (in batches of four) carefully into the hot oil, push the Loukoumades around with a slotted spoon trying to form a ball shape as you go (if you prefer to roll the dough into your hands by all means but this in my opinion is to messy).

Once they are golden brown remove and drain them on some kitchen paper and repeat with the rest of the dough.
Serve with some honey and crushed nuts or like I did experiment with different toppings or fillings.