Doughnuts from Campania: Viccitelli

• 3 1/2 cups water
• 1/2 cup sugar
• 3 cups plus 2 tablespoons flour
• 3 cups extra-virgin olive oil, for frying
• 1 cup orange blossom honey
• 1/4 cup orange flower water
• 1/2 cup powdered sugar

1. In a large, heavy-bottomed saucepan, bring 3 1/2 cups water to a boil and add the sugar.
2. Cook for 1 minute and, whisking, add the flour in a steady, slow stream.
3. When the mixture becomes too thick for the whisk, change to a wooden spoon and continue to cook over low heat for 15 minutes.
4. Pour the mixture out onto a marble counter and allow to cool.
5. Heat the oil to 375 degrees F in a large heavy-bottomed pan.
6. Knead the dough by hand for 8 minutes.
7. Roll it out into a rope (a dowel), about 1/3-inch thickness.
8. Cut the dowel into lengths of about 6 inches, and form doughnut-shaped rings that should be equal in diameter to a tennis ball.
9. Fry them in the oil until firm and golden, 7 to 8 minutes, then remove from the oil with a slotted spoon or spatula.
10. Drain on a plate lined with paper towels.
11. While the doughnuts cool, in a small, heavy-bottomed saucepan, combine the honey and the orange flower water and heat over medium heat to achieve the viscosity of a thin syrup.
12. Dip each doughnut in the honey mixture, shake off the excess syrup and sprinkle with the powdered sugar.

water, sugar, flour, extravirgin olive oil, orange blossom honey, orange flower water, powdered sugar

Taken from www.foodnetwork.com/recipes/mario-batali/doughnuts-from-campania-viccitelli-recipe.html (may not work)