Recipe Kirsten Zschokke Styling Raphaella Frame Photograph Sean Calitz Ingredients: 1t dried yeast 75ml warm water ½ cup caster sugar 200ml full-cream milk 200ml pouring cream 60g butter a pinch of salt 3 eggs 4 cups cake flour, sifted 375g honey 190ml water 385g caster sugar 2 cinnamon sticks 1T rose-water vegetable oil, for frying ⅓ cup shelled pistachios, crushed ⅓ cup pine nuts, crushed ricotta cheese, to serve rose petals, to garnish (optional) Directions: Combine the yeast, warm water and a pinch of the caster sugar in a small bowl and stir until dissolved. Gently heat the milk and cream in a saucepan until a skin forms on the top of the milk mixture, taking care not to boil it. In a bowl, combine the butter and the remaining caster sugar with the salt, then pour in the milk and cream mixture. Whisk until smooth and leave to cool until lukewarm. Whisk the eggs until frothy and combine with the yeast mixture. Add this egg mixture and the flour to the warm milk mixture and set aside at room temperature for an hour until the doughnut mixture has risen. To make the honey syrup, place the honey, water, caster sugar and cinnamon in a saucepan and stir over a low heat until the sugar dissolves. Bring to the boil and simmer for five minutes, skimming off any surface froth. Cool, strain and add the rose-water. Heat the vegetable oil in a large saucepan until hot (about 175°C). Drop heaped teaspoons of the doughnut mixture into the oil and fry until puffed and golden. Remove with a slotted spoon and drain on kitchen paper. Pour warm syrup over the doughnuts and sprinkle the nuts over them. Serve with a dollop of ricotta cheese and garnish with rose petals. Serves 8–10 This recipe is from the February 2012 House and Leisure Food issue.