The fried sweet balls of dough make a simple dessert for sharing after a Greek feast.
Makes about 16 loukoumades.
To make the dough mix together the yeast, sugar and water in a glass, when the mixture has a head of foam add to the flour, baking powder and salt. Combine into a soft dough, place in a large bowl, cover with plastic wrap and put aside in a warm place. Leave until the dough has doubled in size, about 40 minutes.
While the dough is rising make the syrup, by combining the sugar, agave syrup and water in a saucepan over a low heat until the sugar has disolved. Set aside.
Heat about 2 inches of oil in a saucepan over a medium heat. When a small amount of dough dropped in bubbles rapidly the oil is hot enough.
Using two teaspoons roughly shape the dough into small balls and then gently drop into the oil. When the ball is browned remove from the oil and drain on absorbant paper.
When all the loukoumades are cooked and drained place them all in a large bowl, drizzle with syrup, stirring to coat them all. Serve on a platter sprinkled with sesame seeds.