Zeppole di mela (Italian apple doughnuts)

Makes 12

300g (2 cups) self-raising flour
80g (⅓ cup) caster sugar
finely grated zest and juice of 1 orange
2 Jazz apples (350g) grated
125ml (½ cup) milk
1 egg
65 ml (¼ cup) dark rum
vegetable oil, for deep frying
115g (½ cup) cinnamon sugar
65g (¼ cup) honey

1 Combine the flour, caster sugar and orange zest in a large bowl Whisk the orange juice, apples, milk, egg and rum in a second bowl. Beat the two mixtures together until smooth.
2 Fry golf ball-sized pieces of batter in hot (180°C) oil for 3 minutes, turning several times, until golden. Drain on absorbent paper, then dredge with cinnamon sugar and serve drizzled with honey.