Hmmm, fried dough drizzled with honey and dusted with powdered sugar. What could be better? We’ve taken a classic recipe and added a little twist—saffron and candied ginger. Serve these tasty morsels piping hot!

Preparation

Beat the Grand Marnier, milk and egg together in a bowl. In a separate bowl, combine the flour, cinnamon, salt and sugar. Add the flour mixture to the egg mixture. Mix until well blended; stir in candied ginger and saffron. Let stand 30 minutes to 1 hour.

Combine honey and orange zest in a small saucepan. Bring honey mixture to a gentle simmer, hold for 1 minute, then turn off heat. Steep mixture for 10 minutes, strain and discard zest. Transfer honey to a jar or plastic squeeze bottle; store at room temperature.

Pour oil in a skillet to a depth of 1 inch and heat to 350°F. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Serve cakes drizzled with honey mixture and dusted lightly with powdered sugar.

Optional: garnish with a duo of fruit purees, such as mango and kiwi and edible flowers like Nasturtiums, Violas or Johnny-Jump-Ups.