Sfenz (Libyan Hanukkah Doughnuts)

Ingredients:

For the Doughnut:
2 eggs, beaten
50g sugar
2 tbsp oil
1 tsp baking powder
150g plain flour
finely-grated zest of 1 orange
50g almonds, finely chopped
1/2 tsp orange flower water

oil for deep frying

For the Syrup:
150ml orange blossom honey
50ml water
1 tsp lemon juice
1/2 tsp orange flower water
vanilla extract (a few drops)

Method:

Combine all the ingredients for the syrup in a pan and heat gently, stirring occasionally, until the honey is liquid and has combined with all the other ingredients. Increase the heat and bring the mixture to a boil. Continue cooking (without stirring) until the mixture has thickened appreciably (typically about 30 minutes). Reduce the heat to low and keep warm until needed.

Meanwhile, sift the flour and baking powder into a bowl. Add all the other ingredients and mix to a firm dough (add a little more flour if needed). Turn onto a lightly-floured work surface and knead until smooth and elastic. Roll the resultant dough out until it's large enough so that you can cut about a dozen 8cm diameter circles from it. Once you have these rounds use a smaller cutter, a glass or an egg cup to cut the holes in the centre of the doughnuts.

Half fill a deep pan with oil (or use a deep fat fryer) and heat to 180°C (when a small cube of bread sizzles and turns golden as soon as it's dropped in the fat) then carefully place a few doughnuts at a time in the oil. Do not over-crowd the doughnuts as they will puff up quite appreciably. Cook until done on one side then turn over with a slotted spoon. Continue cooking the doughnuts until golden brown all over then remove with a slotted spoon and set aside to drain on kitchen paper.

Transfer the doughnuts to a wire rack and place a plate beneath them. Remove the syrup from the heat and spoon over both sides of the doughnuts (turn with a fork or tongs). Set the doughnuts on a serving plate and serve immediately.