Add the flour, sugar, yeast, salt, and half the water (1 1/16 cups or 250 grams) to a stand mixer. Mix with the paddle attachment on low speed until you get a firm dough that pulls away from the sides of the bowl.

Continue mixing, slowly pouring in the remaining 1 1/16 cups (250 grams) of water in a thin stream. Gradually increase the speed.

Once all the water is added, keep mixing for at least 15–20 minutes. The dough will become sticky and will pull away from the sides of the bowl.

Let the dough rest for at least 1 hour in a warm place, or cover with plastic wrap and refrigerate for 8 hours.

Heat plenty of vegetable oil in a pot or deep fryer. The oil should reach 340–355°F (170–180°C) for frying the loukoumades.

Scoop out portions of dough using a wet spoon to form the loukoumades.

Fry, stirring gently in the oil with a slotted spoon.

Serve and top with your favorite garnishes.