Bambalouni

Method

Mix flour, yeast, sugar and salt in a large bowl, then gradually add warm water whilst mixing to form a soft, sticky dough that comes away from the sides. Knead for 5 minutes until smooth and elastic, then cover and leave to rise at room temperature for 1 to 2 hours until doubled in size. Heat vegetable oil to 180°C in a deep heavy-bottomed saucepan or deep fryer. Using wet hands to prevent sticking, gently stretch small portions of dough into rough balls and carefully lower into the hot oil, frying 4 to 5 at a time for 2 to 3 minutes until golden brown on all sides, turning occasionally. Remove with a slotted spoon and drain briefly on kitchen paper. Whilst still warm, drizzle generously with runny honey and scatter with sesame seeds. Serve immediately whilst the bambalouni are warm and crispy outside with a soft, airy interior.