Steps: 

• First, combine all the dough ingredients altogether. Make sure the liquid isn’t too hot or too cold, it should just be blood-temperature.
  
• Mix and knead the dough until well combined. It’s important to knead the dough in this process for the gluten development, work the dough for about 7-8 minutes (you can use stand mixer with hook attachment).
• Now let the dough rest in the bowl and seal it with plastic wrap or damp cloth for an eco-friendlier option. Let it rise for 30 minutes.
• let’s make the glaze topping by mixing together sugar, water, and maple syrup into a saucepan. Let it simmer just until all ingredients dissolve.
• Next, roast the pistachio with a little oil and the salt. Roast until fragrant but don’t char them, try to maintain the green colour.
• Then crush the pistachio using mortar for a flat and coarse result, use food processor for a finer result.
• Now that the dough has risen double in size. Take the dough and fold the dough until it shrinks in size. This process will ensure the aeration process is equally developed throughout the dough.
• Now let it rest for another 30 minutes for the final proof.
• Prepare a hot oil for deep frying (we used coconut oil) until 180o C.
• Now pour the dough into a large piping bag. (Grease the piping bag to make it easier to pipe). And prepare a scissor to cut the dough to fry,grease the scissor as well.
• Once the oil has reached the desired temperature, lower the heat and fry the dough! (As shown in the video). It’s important to constantly stir the balls while frying to ensure an evenly colored Loukoumades.
• The dough balls don't take a long time to fry, just 30 - 50 seconds. The final result should form a quite thick and crispy skin.
• Take the dough out and rinse off the grease, then immediately toss it into the simple syrup mixture. This step allows the loukoumades to absorb the sugar and form a stiff crunchy skin.
• Serve the loukoumades by sprinkling ground pistachio on top. Enjoy!