• 310 g (10¾ oz/1½ cups) caster (superfine) sugar
• 2 tablespoons ground cinnamon
• 2 eggs, at room temperature
• 250 ml (9 fl oz/1cup) pouring (whipping) cream
• 250 ml (9 fl oz/1 cup) freshly squeezed orange juice, strained
• zest of 1 lemon, very finely chopped
• 125 ml (4 fl oz/½ cup) pure olive oil
• 850 g (1 lb 14 oz) self-raising flour sunflower oil, for deep-frying

To make the cinnamon sugar, combine 185 g (6½ oz) of the caster sugar and the ground cinnamon in a bowl. Set aside until ready to use.

Put the eggs, cream, orange juice, lemon zest, olive oil and the remaining sugar in a bowl and mix well. Sift in the flour, stirring until a soft dough is formed. Knead for 1 minute on a lightly floured work surface. It should be the consistency of loose bread dough.

Roll pieces of the dough in the palms of your hands into balls just smaller than golf balls. You should have about 24 balls. Then on a cold, lightly floured work surface, roll each ball into a cylinder 15 cm (6 inches) long. Bring the ends together to make little doughnut-shaped rings and pinch together to seal.

Fill a deep-fryer or heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the rosquillas for 2 minutes then turn and deep-fry for a further 2 minutes, or until golden. Drain on paper towel. Allow to rest until cool enough to handle then coat with cinnamon sugar.