Yield: 4 to 6 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: difficult

3 1/2 cups water
1/2 cup sugar
3 cups plus 2 tablespoons all-purpose flour
3 cups extra-virgin olive oil, for frying
1 cup orange blossom honey
1/4 cup orange flower water
1/2 cup powdered sugar

In a large, heavy-bottomed saucepan, bring 3 1/2 cups water to a boil and add the sugar. Cook for 1 minute and, whisking, add the flour in a steady, slow stream.

When the mixture becomes too thick for the whisk, change to a wooden spoon and continue to cook over low heat for 15 minutes. Pour the mixture out onto a marble counter and allow to cool.

Knead the dough by hand for 8 minutes. Roll it out into a rope or dowel shape, about 1/3-inch thickness. Cut the dowel into lengths of about 6-inches, and form doughnut-shaped rings that should be equal in diameter to a tennis ball.

Fry them in the oil until firm and golden, about 2 to 3 minutes, then remove from the oil with a slotted spoon or spatula. Drain on a plate lined with paper towels.

While the doughnuts cool, in a small, heavy-bottomed saucepan, combine the honey and the orange flower water and heat over medium heat to achieve the viscosity of a thin syrup. Dip each doughnut in the honey mixture, shake off the excess syrup and sprinkle with the powdered sugar.