Yoyo

Method

Cream together butter and sugar until pale and fluffy, then beat in eggs one at a time with vanilla extract and orange zest. In a separate bowl, combine flour, baking powder, salt and ground almonds, then fold gently into the wet mixture until a soft dough forms. On a floured surface, roll the dough to 5mm thickness and cut into rings using two round cutters of different sizes, creating doughnut shapes. Heat oil to 170°C and carefully fry the yoyos in batches for 2-3 minutes per side until golden brown and puffed. Drain on kitchen paper whilst still warm, then dust generously with icing sugar and drizzle with warm honey. Serve immediately whilst still slightly warm for the best texture and flavour.