Mix the dry ingredients and then rub in the tablespoon of oil.
Add the water (as hot as you can bear it) and knead into a pliable dough.
Shape into a large rope and break off bits the size of small satsumas. These need to be shaped by hand into small sausages, then indented with three fingers to split and run over a ridged surface – the wooden part of a mandolin is good, or find something that will give you striped indentations.
Place on a clean cloth and leave for an hour covered with another cloth.
Heat oil in a fryer and cook until a lovely golden brown.
Return to cloths to soak up oil.
Boil the water and sugar and simmer for between fifteen and twenty-five minutes until the syrup is stringy or forms threads when you handle a small amount. Careful, it is hot.
Remove from heat and quickly dip the pastries in the sugar. Whip them out, then leave them to cool (tricky but well worth it).