Ingredients
Check off ingredients as you go
Makes 18 yoyos (25 g each)
- 250 g (2 cups) all-purpose flour (plain flour), sifted
- 2 large eggs
- 15 g (1 Tbsp) sugar
- 3 Tbsp neutral oil
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 15 g (1 Tbsp) baking powder
- Neutral oil (for frying)
For the honey syrup
- 6 tsp runny honey
- 3 Tbsp water
- 8 tsp granulated sugar
- 1 Tbsp orange blossom water
- In a large bowl, mix all the ingredients well, in the order listed. The dough is slightly sticky but smooth, that’s normal. You can oil your hands to make it easier to handle. Let it rest for a few minutes.
- Shape into fairly thin rings, leaving a wide hole in the middle because they puff up as they cook. Seal the seam well so they don’t open up, and set them on a plate.
- Fry in a saucepan of neutral oil until golden (not too long, or they’ll dry out), then drain.
- Make the honey syrup in another saucepan, then dip the yoyos in it to coat them with the syrup. Arrange on a serving plate.
Tips
- You can make the cakes the day before or freeze them. They’ll absorb the honey syrup, so you can dip them in it once more before serving so they’re nice and shiny.
If you love honey cakes or want to make an assortment, you can also make almond cigars or debla (fazuelos).