|Plain flour||4 Ounce (100 Gram)|
|Strong plain flour||6 Ounce (175 Gram)|
|Dried yeast||1⁄2 Teaspoon (Easy Blend)|
|Caster sugar||1 1⁄2 Ounce (40 Gram)|
|Ground cinnamon||1 Pinch|
|Orange||1⁄2 , rind grated|
|Milk||5 Fluid Ounce, warmed (150 Milliliter)|
|Butter||1 1⁄2 Ounce, melted (40 Gram)|
|Egg||1 , beaten (Size 3)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Clear honey||4 Tablespoon|
|Lemon juice||2 Teaspoon|
|Pistachio nuts||1 Ounce, chopped (25 Gram)|
Sift the flours and salt together.
Stir in the dried yeast, sugar, cinnamon and orange rind.
Mix together the milk, butter and egg and pour into the flour mixture, mixing to form a smooth dough.
Turn the dough out on to a lightly floured surface and knead well for about 10 mins until smooth.
Place the dough in a clean bowl, cover with a clean damp tea towel and leave in a warm place to rise for about 2 hrs or until doubled in size.
Knock the dough back and divide into 12 equal pieces.
Roll into balls.
Cover with a clean damp tea towel and leave in a warm place to rise for about 20 mins, or until doubled in size.
Heat the oil for deep frying to 180°C, 350°F.
Place 5 or 6 doughnuts in the oil and fry for 2 mins, turning once, or until golden brown.
Drain on kitchen paper.
Repeat until all the doughnuts are cooked.
Heat the honey and lemon juice in a saucepan until melted.
Dip the doughnuts into the honey to coat completely.
Place on a cooling rack with greaseproof paper underneath.
Sprinkle the pistachio nuts over the top of the doughnuts and leave to cool.
Place in paper cases and serve.