RICE ZEPPOLE

Bring a large pan of salted water to the boil and cook the rice until very soft. Drain and leave to cool completely for at least 3 hours.

Crumble the yeast into a small bowl, add 20 ml lukewarm milk and a teaspoon of sugar. Mix well and rest for a few minutes.

Place the cooled rice, Maiorca flour, ground cinnamon, grated orange zest and 4 tablespoons of sugar in a large bowl. Mix thoroughly with a spoon, or better still, your hands, until evenly combined.

Pour in the milk and mix until fully absorbed. Add the dissolved yeast and incorporate thoroughly. Finally, add two cinnamon sticks to infuse their flavour. Cover with cling film and leave to rise for about 3 hours, until increased in volume.

Remove the cinnamon sticks. Heat plenty of oil in a deep saucepan. Using two spoons, or two dough scrapers as I do, shape small zeppole and fry a few at a time, turning often until golden and crisp. Drain on kitchen paper to remove excess oil.

Warm the honey in a bain-marie with the water and grated zest of one orange, stirring until fluid and thoroughly combined.

Coat the hot zeppole with the flavoured honey, add ground cinnamon and, if you like, a dusting of icing sugar. Decorate with fresh orange slices for a beautiful, fragrant finish.