Boil the water with lemon peel and sugar over medium heat, then remove from the heat and add the flour all together, stirring immediately to mix, then put back on the heat at low and continue stirring until a patina is created on the bottom. and the dough will come off the walls, like the choux pastry.
Grease the work surface with very little seed oil, transfer the mixture into it and (being careful not to burn yourself) work it briefly to compact it better, then start to detach some pieces, create cords about 20-22 cm long (and about 1- thick. 2 cm) and L-shaped, overlapping the ends and making them adhere to each other.
Fry the donuts a few at a time in hot oil, draining them with a slotted spoon as soon as they brown and then drying them on kitchen paper.
Heat the honey in a saucepan with grated orange peel, so that it melts well, then pass the donuts, and then decorate them with sprinkles.
The Christmas donuts are ready, you just have to taste them now!
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