Honey Rolls

Ingredients

• For the dough:
• 4 large eggs
• 2 tbsp caster sugar
• 3 tbsp vegetable oil
• 2 tbsp brandy or ouzo
• Juice of 1 orange
• Zest of 1 orange
• 400-450g plain flour, plus extra for dusting
• 1 tsp baking powder
• Pinch of salt
• Vegetable oil for deep frying
• For the topping:
• 400g honey
• 100ml water
• 150g walnuts, finely chopped
• Ground cinnamon for dusting

Method

1. In a large bowl, whisk together the eggs and sugar until light and frothy. Add the oil, brandy, orange juice, and orange zest. Mix well.

2. In a separate bowl, combine 400g flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. You may need the extra 50g flour - the dough should be soft but not sticky.

3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

4. Divide the dough into 4 portions. Working with one portion at a time (keep the others covered), roll it out on a floured surface as thinly as possible - almost paper-thin, about 2mm thick.

5. Using a sharp knife or pizza cutter, cut the dough into strips about 10cm x 20cm.

6. Heat oil in a deep pan or fryer to 180°C. The oil should be at least 5cm deep.

7. Carefully place one strip of dough into the hot oil. Immediately use two forks to fold and roll it loosely as it fries, creating a loose, ruffled shape. This happens quickly - it only takes 30-40 seconds until golden.

8. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining dough strips, working in batches.

9. In a small saucepan, warm the honey with the water until it becomes fluid and runny. Keep it warm.

10. Arrange the fried diples on a serving platter. Drizzle generously with the warm honey, sprinkle with chopped walnuts, and dust with cinnamon. They're best eaten fresh on the day they're made. Diples are traditionally made at Christmas and weddings - crispy, sweet, and utterly addictive.