Loukoumades

Combine yeast, 1 tbsp sugar, 250 ml warm water and warm milk in a jug. Set aside for 10 minutes or until mixture bubbles.
Sift flour and ½ tsp salt into a large bowl. Make a well in centre, then add yeast mixture, stirring until a thick batter forms. Cover with a tea towel and stand in a warm, draught-free place for 2 hours or until mixture doubles in size.
Fill a large pan one-third full with oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Using 2 tablespoons, shape dough into 24 balls. Working in batches, drop balls into oil and cook, turning occasionally, for 4 minutes or until golden and cooked through. Remove loukoumades with a slotted spoon and drain on paper towel.
Meanwhile, to make orange syrup, place all ingredients and 60 ml water in a large saucepan. Bring to the boil and simmer for 10 minutes or until thickened.
Combine cinnamon and remaining 55 g sugar. While still hot, dip loukoumades in syrup, sprinkle with cinnamon and serve with figs and pistachios.