Makes 30 to 40
Preparation Time 30 minutes, plus rising time
Cooking Time 30 minutes

• 250g (460ml) cake flour
• 50ml sugar
• 10ml instant dried yeast
• 5ml each ground ginger,
• cinnamon and aniseed
• 2ml ground cardamom
• 1 large egg
• 60ml sunflower oil, plus extra for deep-frying
• 50ml milk
• desiccated coconut, for sprinkling

Syrup

• 250ml fresh orange juice
• 250ml sugar
• 1ml bicarbonate of soda

1 Mix all the dry ingredients and 1ml salt together in a large bowl. Whisk the egg with 60ml sunflower oil. Mix together the milk and 50ml water and heat until lukewarm. Mix the liquids into the dry ingredients to make a soft dough. Place in an oiled bowl, cover and set aside to rise in a warm area until doubled in size.
2 Moisten your hands with a little oil and roll small pieces of the dough into balls. Place them onto a greased baking tray. Leave to rise again for about half an hour.
3 Syrup Meanwhile, heat the orange juice, 250ml water and the sugar together. Simmer uncovered until reduced to a light syrup. Stir in the bicarbonate of soda. Leave it simmering gently.
4 Deep-fry the balls over a medium to hot heat for about two minutes, turning once. Drain on absorbent paper for a few minutes, then place them into the syrup and simmer gently for about five minutes. Do this in batches if necessary. Remove from the saucepan and then sprinkle with the desiccated coconut.

Text and image: Ideas