These sweet, honey-soaked donuts are a staple of Mediterranean cuisine and are perfect for eating at the end of a long dinner. Bite-size light and fluffy donuts are soaked in a cinnamon-honey syrup, making for a delicious dessert.
- 500g plain flour
- 250ml warm water
- 125ml milk
- 2 x 7g sachets dried active yeast
- 4 tbsp. caster sugar
- 75g unsalted butter
- 3 eggs
- 2 tsp. salt
- 175g honey
- 125ml water
- 1 tsp. cinnamon
- Oil for frying
Sprinkle the yeast over the water and let stand for five minutes. In a separate bowl, mix the milk, 4 tbsp. sugar and 2 tsp. salt until dissolved, then mix the milk into the yeast water.
Beat in the eggs, butter and flour until a smooth batter forms.
Cover the bowl and let the dough rise for half an hour, then stir and leave to rise for another half an hour.
Boil the honey and 125ml water together for a few minutes, then remove from the heat and allow to cool. Stir in the cinnamon.
Heat the oil to 180C and then make balls from the dough. Drop them into the oil and fry for three minutes on each side.
Drain excess oil from the dough balls on kitchen paper then soak the dough balls in the honey cinnamon syrup.