Mushabbak

Step 1: Boil 14 oz sugar and 1 cup water over a medium heat for 10 minutes, until it coats a spoon. Add 1 tbsp lemon juice and 1 tbsp orange blossom water and chill until cold.

Step 2: Whisk 7 oz plain flour, 1 ¾ oz cornflour, 1 tsp instant dried yeast, 1 tsp sugar and ½ tsp baking powder, then whisk in 1 cup warm water and 2 drops orange food colouring to a smooth batter as thick as yoghurt. Cover and leave in a warm place for 1 hour, until bubbly.

Step 3: Stir the batter down and spoon it into a piping bag or squeeze bottle with a 5 mm opening.

Step 4: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F, or until a drop of batter rises at once in lively bubbles. Never leave hot oil unattended.

Step 5: Pipe the batter straight into the oil in a spiral about 8 cm across, then zig-zag a few lines across it to make a lattice. Fry 3–4 at a time, turning once, until crisp and pale gold.

Step 6: Lift out with a slotted spoon, drain for a few seconds, then drop into the cold syrup for 3 seconds and lift onto a rack. Repeat with the rest, keeping the oil temperature steady.

Step 7: Serve the same day while the spirals are still crisp.