Sarit Packer & Itamar Srulovich Zalabiya (drop doughnuts)

1 Pour 160ml - 170ml warm water into a large bowl and stir in the yeast and sugar. Stir ½ tsp fine salt into the flour then add to the bowl, followed by the lemon zest. Mix together then beat in the egg yolk and clarified butter and knead for 2-3 minutes to make a soft and quite sticky dough (you can work it in a machine with a dough-hook attachment, if you prefer). It may require a splash more water depending on your flour. Cover the bowl with a clean tea towel and leave to rest in a warm place for 1½ hours or until doubled in size.

2 Heat 5cm vegetable oil in a deep-fat fryer or use a deep saucepan. If you have a thermometer, heat it to 170°C, or check it by adding a small piece of dough to the oil, it should start to sizzle immediately.

3 Using damp hands, take walnut-sized pieces of dough and shape into a rough ring or ball. Fry in the hot oil for 2 minutes on each side, until cooked through and golden brown, then drain on kitchen paper. Continue to shape and cook the zalabiaa in batches to make 12-14.

4 Transfer to a serving plate and drizzle generously with honey or dust with icing sugar.
Sprinkle with hibiscus flakes and serve warm.