Loukoumades (honey doughnuts)
- 250g plain flour
- 7g sachet Asda Easy Bake Yeast
- 1/2 level tsp ground cinnamon
- 225g clear honey
- 1/2 lemon, zest and juice of, plus extra zest for serving
- 1 tbsp rosewater
- Sunflower oil, for frying
Mix the flour, yeast, cinnamon and a pinch of salt in a large bowl. Add 1 tbsp of the honey and 250ml tepid water. Mix to form a thick batter. Cover the bowl with cling film. Put somewhere warm for about 45 minutes, until the dough has doubled in size.
Meanwhile, put the remaining honey in a pan with the lemon zest, lemon juice and rosewater, plus 100ml water. Stir to combine. Simmer for 3 minutes, then set the syrup aside.
Fill a deep-fat fryer or large pan one-third up with oil. Heat to 180C, or until a cube of bread turns golden in 60 seconds when dropped in.
Using a damp spoon, take 1 tbsp of the dough. Dampen your fingers and shape into a ball. Gently drop into the oil and cook for about 3 minutes. Cook as many at a time as can easily fit in the pan - about 5 or 6. Turn with a slotted spoon as they cook, until golden brown all over.
Put the puffs on a plate lined with double-thickness kitchen roll, while you cook the rest of them.
Re-heat the syrup and dip the hot dough balls in it, a few at a time. Serve warm, topped with extra zest.