D is for doughnuts, no. 4 of 26 alphabetical bakes. Bunuelos/bimuelos are literally little fried dough nuts, popular in many South and Central American countries. This recipe is from the Sephardi (Spanish) Jews, and the topping is a honey and rosewater syrup.

350g flour (I used spelt)
1 tsp salt
7g dried yeast
1 egg, beaten
200ml milk. slightly warmed
1 lt sunflower oil or light vegetable cooking oil

250ml water
175g sugar
125ml honey

sesame seeds for garnish

In a bowl combine the flour, salt and yeast. Make a well in the centre and pour in the egg and milk. Mix with your hands or a wooden spoon to form a dough. Put the dough in an oiled bowl and cover with cling film. Leave for at least an hour to rise.
To make the syrup, combine all ingredients in a saucepan and heat until boiling. Let bubble for at least 5 mins until thickened and syrupy. Add rosewater and set aside.
To cook the doughnuts, heat the oil in a saucepan until 185-190C. Roll the dough into little balls around 3-4cm. Drop a few into the oil but do not overcrowd the pan. Cook for up to 1 min until golden and then drain on paper towels.
Place all the doughnuts on your serving dish. Drizzle generously with the syrup and scatter with sesame seeds (and edible rose petals if you have them). Best served immediately.