Festive Zeppole: Traditional Italian Carnival Doughnuts

Ingredients

• 250g/9oz plain flour
• 1 tbsp olive oil
• 100g/3½oz runny honey
• 30ml/1fl oz limoncello
• Vegetable oil, for deep frying
• 1 orange, rind removed and thinly sliced
• 1 lemon, rind removed and thinly sliced

Method

1. Put 250ml/9fl oz of water in a saucepan and bring it to a boil. When boiling, whisk in the flour quickly to form a smooth mixture without lumps.

2. Brush a clean work surface with the olive oil. Tip the hot flour mixture onto the oiled surface and, once cool enough to handle, knead it gently into a dough. Shape the dough into a thick log and cut it into 2.5cm/1in slices. Roll each slice into a long thin rope, cut each rope in half and join the ends to form small hoops, pressing the joins firmly so they hold together while frying.

3. While you shape the dough, combine the honey and limoncello in a heatproof bowl. Set the bowl over a saucepan of gently simmering water to warm the honey mixture gently so it becomes runny and aromatic.

4. Heat vegetable oil in a deep saucepan to 180°C (356°F). Take care with hot oil and do not leave it unattended. Fry the zeppole a few at a time for about 1 minute or until they turn golden and puff up. Remove them carefully with a slotted spoon and immediately dip each one into the warm honey and limoncello mixture so they glaze evenly.

5. Repeat until all the zeppole are cooked and glazed. Arrange them on a serving plate, drizzle any remaining honey mixture over the top and scatter the thin orange and lemon slices as a bright, fragrant garnish. Serve warm.