Tunisian Doughnuts (yo-yos)

Place the yeast, sugar and 125 ml (½ cup) of warm water in a bowl and mix well.
Set aside for 10 minutes or until the mixture bubbles.

Add orange juice, orange zest and 2 tablespoons of oil and mix well.

Place the flour and a pinch of salt in a large bowl and make a hole in the center.

Pour the yeast mixture into the hole and stir until incorporated.

Turn the dough over a lightly floured surface and knead for 5 minutes or until smooth and elastic. (Alternatively, use a mixer with a dough hook.)

Place the dough in a greased bowl and cover with insuffle.

Reserve in a warm, draft-free place for 2 hours or until the dough doubles in size.

Meanwhile, to make the honey syrup, place the lemon juice, sugar and 250 ml (1 cup) of water in a saucepan over medium heat and stir until the sugar dissolves.

Increase the heat and bring to a boil.

Add honey and orange blossom water, if you have one, then reduce the heat to low-medium and cook the mixture for 35 minutes or until it creates the consistency of liquid honey;

watch the syrup to make sure it doesn't melt.

Transfer to a large bowl and let cool.

Fill a deep fryer or large frying pan to one third of its capacity with oil and heat over medium heat to 180 ° C (or until a cube of bread turns golden brown in 15 seconds).

Preparing the batches.

Take a plum-sized piece of dough and smooth it by hand.

Make a hole in the middle and roll out the dough to make a 12–15 cm ring.

Gently put the dough in the oil and fry, turning in half, for 4 minutes or until crisp, golden and fried.

Remove with a slotted spoon and drain on paper towels.

Using a skewer, pierce the yo-yo on both sides and soak in the honey syrup for 4 minutes on each side. Serve immediately.