Doughnuts

2 teaspoons active dried yeast
2 cups cake flour, sifted
11/2 teaspoons baking powder
Pinch of salt
1/2 cup warm water
1/2 cup warm milk
1 egg, beaten
Oil for deep-frying

Syrup

1/2 cup honey
1/2 cup water ( or just warm honey and drizzle over)
1 cup sugar

Nutty cinnamon sugar

1/3 cup pistachio nuts, chopped
1 tablespoon ground cinnamon
1/2 cup castor sugar

Preparation time: 15 minutes plus 30 minutes resting
Cooking time: 15 minutes

Combine the yeast, flour, baking powder and salt in a bowl. Add water, milk and egg and beat until the batter is smooth. Leave to stand for 30 minutes, until the mixture doubles in size. To make the syrup, combine the honey, water and sugar in a pot, boil for 5 minutes and allow to cool. To make the nutty cinnamon sugar, combine the pistachio nuts, cinnamon and castor sugar and mix well. Heat oil and deep-fry teaspoon sized balls of the mixture. When the doughnuts are golden, remove them with a slotted spoon and allow to drain on absorbent paper. Dip them in the warm syrup and sprinkle with the cinnamon sugar