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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 5 g dried yeast
  • 250 ml water – lukewarm
  • 20 g honey
  • 350 g flour
  • 6 g salt
  • oil – for deep-frying


Combine the yeast with the lukewarm water and honey – leave for 5 minutes. Combine the flour with the water mixture. Once incorporated, add the salt. Knead until the mixture forms smooth, pliable dough that is no longer sticky. Cover with cling film or a clean dishcloth, and rest for 30 minutes.

Knock down the dough and let it sit for a further 30 minutes. Break off 16 pieces of dough, about 60 g each – they don’t have to be exact. Deep fry the pieces of dough in oil at 180°C for 4–5 minutes or until golden brown.

Drain excess oil on paper towels, and serve immediately with apricot jam.