for 4 people

Dough

200 g	white flour
¼ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
2 dl	milk water (1/2 milk, 1/2 water)

Sugar syrup

2 dl	water
100 g	liquid honey
50 g	sugar
1	cinnamon stick
2 tbsp	lemon juice

To fry

	oil, for deep-frying
2 tbsp	unsalted pistachios, roasted, coarsely chopped

How it's done

Dough

Mix the flour, salt and yeast in a bowl, make a well in the middle. Pour in the milky water, mix with a risotto spoon, and beat until the dough turns glossy. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Sugar syrup

Pour the water into a pan along with all the other ingredients up to and including the lemon juice, bring to the boil. Reduce the heat, simmer for approx. 2 mins. Remove the pan from the heat, leave to infuse for approx. 10 mins. Remove the cinnamon stick.

To fry

Fill a pot to 1/3 with oil and heat it to approx. 175 °C. Shape walnut-sized portions using two tablespoons, place in the hot oil, fry for approx. 4 mins. until golden, turning occasionally. Remove with a slotted spoon and drain on paper towels. Using 2 forks, dip the dough balls into the sugar syrup , remove, arrange, sprinkle pistachios on top.

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