To make rosewater and honey syrup, place honey, orange juice, cinnamon, cloves, star anise, and vanilla bean and seeds in a small saucepan over high heat. Bring to the boil, stirring, then reduce heat to medium and simmer for 5 minutes or until reduced by half. Remove from heat, allow to cool to room temperature, then stir in rosewater. (Store leftover syrup in an airtight container in the fridge for up to 1 month.)Combine flour, sugar, yeast and ½ tsp salt in a large bowl. Make a well in the centre, then pour in 350ml lukewarm water and stir until combined. Set aside in a warm, draught-free place for 15 minutes or until dough doubles in size.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds).
Working in batches of 5, place a portion of dough the size of an egg in the palm of your hand, then place a piece of Turkish delight in the centre and enclose. Carefully squeeze your fist over the hot oil to push a dollop of the dough with Turkish delight out of your hand into the oil. Fry doughnuts, turning halfway, for 2 minutes or until golden. Remove with a slotted spoon, drain on paper towel, then transfer to a plate. Repeat filling and frying with remaining dough and Turkish delight.
While the doughnuts are still warm, drizzle with the syrup, and scatter with pine nuts. Serve immediately with ice-cream on the side.
* Rosewater from Middle Eastern food shops and selected supermarkets, is a musky flavouring that’s made by distilling rose petals.
DRINK 2004 Disznókó Furmint Late Harvest, Tokaji, Hungary