Steps
- Boil ¾ cup of water and 2½ cups of sugar with half of 1 teaspoon of vanilla extract and half of 1 orange, zested.
- Add ½ lemon, juiced and one-third of 3 tablespoons of orange blossom water. Simmer gently for 15 minutes without stirring. Stir in 2 tablespoons of honey and simmer for another 15 minutes, until slightly thickened.
- Beat ¼ cup of vegetable oil, ⅔ cup of sugar, 3 eggs, and the remaining vanilla, orange zest, and orange blossom water for 2 minutes.
- Gradually mix in 3 cups of all-purpose flour and 2½ teaspoons of baking powder to make a smooth, slightly sticky dough. Cover and rest for 1 hour.
- Heat 2in / 5cm of vegetable oil to 350°F / 175°C. With oiled hands, form small balls, flatten slightly, and make a hole through each center.
- Fry in batches for about 2 minutes, then turn and fry until golden. Drain on paper towels and prick with a toothpick.
- Warm the syrup, turn the doughnuts in it until coated, and let the excess drip off before plating.