50 ml (2 fl oz) sunflower oil, plus extra for deep-frying
2 tablespoons runny honey
350 g (11 1/2 oz) plain flour, plus extra for dusting
1 teaspoon baking powder
225 g (7 1/2 oz) granulated sugar
250 ml (8 fl oz) water
juice of 1 lemon
1–2 tablespoons orange blossom water
In a bowl, whisk together the eggs, orange juice, orange rind and oil until frothy, then stir in the honey. Sift in 300 g (10 oz) of the flour and the baking powder and beat to form a thick batter.
To make the syrup, place the sugar and measurement water in a heavy-based saucepan and bring to the boil, stirring until the sugar has dissolved. Stir in the lemon juice, reduce the heat and simmer for 10 minutes until syrupy. Stir in the orange blossom water and simmer over a low heat.
Beat the remaining flour into the batter until it forms a pliable dough. Tip onto a lightly floured surface and roll out to about 5 mm (1/4 inch) thick, pulling out the dough until it stops springing back. Using a 5–7 cm (2–3 inch) cutter, cut out about 16 rounds.
In a saucepan, heat enough oil for deep-frying to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Deep-fry the dough in batches for 2–3 minutes until puffed up and golden brown. Remove with a slotted spoon and drain on kitchen paper. Using tongs, dip the puffs into the syrup and serve immediately, garnished with grated orange rind.