Baursaki

Method

Mix flour, eggs, milk, salt and sugar together to form a soft, pliable dough, then knead for 5 minutes until smooth. Divide the dough into walnut-sized balls and flatten each slightly into a disc. Heat the vegetable oil to 170°C in a deep pan and carefully fry the dough pieces in batches for 2-3 minutes, turning occasionally, until they are golden brown and puffed. Drain the fried baursaki on kitchen paper and whilst still warm, transfer them to a serving dish. Warm the honey gently and drizzle it over the hot baursaki, tossing gently to coat evenly. Dust with ground cinnamon and serve immediately whilst warm.