Cook Time 25 minutes (+proving time)

Servings 35



20g dried yeast
650g plain flour
1 tsp salt
700ml lukewarm water

Oil for deep frying


500g honey
100g sugar
100ml water
Zest of 1 lemon
2 cinnamon quills
5 cloves
½ tsp salt

To Serve
Crushed walnuts


Place the dry ingredients for the dough into the bowl of an electric mixer and mix together, then with the motor running, slowly pour in the water. Beat on high speed with a paddle or hook attachment for 6 minutes.

Pour the batter into a bowl, cover with cling film and leave to prove until batter triples in size. 

For the syrup, in a small saucepan, bring all ingredients to the boil, stirring as it heats to dissolve the sugar. Simmer for about 10 minutes, then cool slightly and strain. 

Once the dough has risen, transfer to a piping bag. Heat oil in a deep saucepan or wok to 180°C and pipe in small amounts of the batter and fry for 4 minutes, moving in the oil constantly so they cook evenly. Fry until crispy and just slightly golden all over then remove with a slotted spoon, shaking off any excess oil.

Drop the doughnuts into the warm honey syrup and stir to coat completely. Place into a serving dish and sprinkle with cinnamon and crushed walnuts.


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