Ingredients
Method
1.Place flour in a bowl. Make a well atcentre. Whisk the water, sugar andyeast in a jug. Stand for 3 minutes oruntil frothy. Add yeast mix to flour; mixwell. Turn out onto a lightly flouredsurface. Knead briefly. Place in a clean lightly oiled bowl. Cover with plastic food wrap; stand in a warm place for 1½ hours or until doubled in size.
2.Meanwhile, combine the extra water, extra sugar, honey, juice and cloves in a saucepan. Bring to the boilover high heat. Reduce heat; simmer,stirring occasionally, for 15 minutesor until syrupy. Transfer to a large heatproof bowl. Stir in zest.
3.Shape tablespoon measures of mixture into balls. Heat oil in a large heavy-based saucepan over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil or reaches 160°C on a thermometer).Deep-fry balls, in batches, for3 minutes or until puffed, golden andcooked. Using a slotted spoon, transferto paper towel. Place in syrup, turning to coat. Stand for 5 minutes. Turn in syrup. Serve sprinkled with strips of zest.
