Madmouja

Method

Cream the softened butter with caster sugar until light and fluffy, then beat in the eggs one at a time. Sift the flour with baking powder and salt, then fold into the egg mixture along with the orange flower water until you have a soft, smooth dough. Heat the vegetable oil in a deep pan to 170°C and carefully fry spoonfuls of the dough until they turn golden brown on all sides, about 3-4 minutes per batch. Drain the fried balls on kitchen paper. Heat the honey gently in a saucepan and dip each warm madmouja into it, coating thoroughly, then arrange on a serving plate and sprinkle with crushed nuts. Serve warm or at room temperature as a traditional Tunisian breakfast treat.