Doughnuts, in one form or another, are traditional at Hanukkah throughout the Jewish world, as the sweet, deep-fried pastries are said to resemble the cakes eaten by the Macabees.
For the syrup, mix all of the syrup ingredients in a pan and heat gently, stirring occasionally, until the honey is dissolved.
Bring to the boil, but avoid stirring until the syrup has thickened (this should take about 30 minutes), then keep on a low heat until needed.
For the doughnuts, mix together all the doughnut ingredients in a bowl except the oil for deep-frying, adding a little more flour if necessary to make a firm dough. Knead for a few minutes until smooth.
Roll out the dough and cut out about 12 circles with a round pastry cutter (8cm/3in). Use a smaller pastry cutter or glass to form the inner hole of the doughnut.
Heat a deep pan, half-filled with oil, to 180C/350F or until a small cube of bread sizzles and turns golden when dropped into it. Carefully place a few doughnuts at a time into the oil to deep-fry (they will puff up so don't overcrowd the pan). (CAUTION: hot oil can be dangerous. Do not leave unattended.)
When the doughnuts are golden-brown on both sides, remove and drain on kitchen paper and then place on a wire cooling rack positioned over a plate or more kitchen paper.
Remove the syrup from the heat and spoon over both sides of the still-warm doughnuts, turning them with a fork or tongs.
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