Luqaimat

Method

Combine flour, yeast, sugar and salt in a large bowl. Gradually add warm water whilst mixing to form a thick, sticky batter similar to pancake batter. Cover and leave to prove at room temperature for 1.5 to 2 hours until doubled in size and bubbly. Heat oil to 170°C in a deep pan or fryer. Using two wet spoons, drop walnut-sized portions of batter into the hot oil and fry until golden brown on both sides, approximately 2-3 minutes total, turning halfway through. Remove with a slotted spoon and drain on kitchen paper. While still warm, drizzle generously with honey and sprinkle with sesame seeds. Serve immediately whilst the luqaimat are warm and crispy outside with soft centres.