For the syrup

Put the water and sugar in a saucepan and place it on high heat.

When the sugar has melted, add the cinnamon, cloves and rosewater and let the syrup boil. Lower the heat for another 1-2 minutes and then let the syrup cool.

For the dough

Put the flour in a large bowl and add the salt and vanilla. Stir and add the yeast. Continue stirring and slowly add the water, while beating with your palms until a fluffy porridge is formed. Alternatively, beat the mixture on medium speed in the mixer. Be careful that the porridge is neither tight nor soft.

Cover the bowl with a towel, put a blanket on top and settle in a warm place for 1-1½ hour, to inflate and double in volume. The mixture is ready when blisters form on the surface.

Put plenty of oil in a large saucepan and let it heat up. Lower the heat and using your palm and an oiled spoon form the loukoumades and throw them in the hot oil.

Turn the loukoumades with a slotted spoon until golden brown. Then, turn the heat to medium to cook and crust on the outside.

Take out the loukouades in a colander and immediately put them in the cold syrup. After straining again, serve carefully.