Diples

Method

1. Break 1 egg into a bowl with 1 pinch of fine sea salt and whisk well, then whisk in 1 tbsp of orange juice, 1 tsp of brandy and 1 tsp of olive oil until frothy.
2. Add 80 g of plain flour a spoonful at a time, mixing to a shaggy dough, then turn onto a lightly floured board and knead firmly for 8–10 minutes until very smooth, springy and no longer sticky. Wrap in cling film and rest at room temperature for 30 minutes so the gluten relaxes.
3. While the dough rests, put 80 g of honey, 40 ml of water and 1 strip of pared lemon peel in a small saucepan. Bring to a bare simmer over low heat, skim any foam and simmer 4 minutes until slightly syrupy. Remove from the heat and keep warm — the syrup must be warm, not boiling, when the diples go in.