Ingredients

(for the pastry)
400 gr (or 14.10 oz) flour
75 gr (or 2.64 oz) semolina
1 egg yolk
100 gr (or 3.52 oz) unsalted butter
1 tablespoon sugar
Water

(for the filling)
400 gr (or 14.10 oz) treacle
150 gr (or 5.29 oz) sugar
1 tablespoon chopped candied fruit
Grated rind of an orange/tangerine
Grated rind of a lemon
1 tablespoon cocoa
1 tablespoon aniseed liqueur
A little semolina
Pinch of cloves
2 cups of water

Making the pastry

• Sieve the flour in a bowl with the semolina.

• Rub in the unsalted butter and pour in the egg yolk and sugar.

• Mix and knead well to form dough.

• If necessary add some water.

Tip: You can make the pastry beforehand and keep it in the fridge until you’re ready to do the filling.

Making the filling

• Mix all the ingredients except for the semolina in a saucepan.

• Bring to the boil slowly and simmer.

• Add semolina gradually to the mixture until you get a thick consistency.

• Keep stirring the mixture constantly.

• Let the mixture cool down before continuing.

Making the honey rings

• First roll out the pastry thinly.

• Cut out rectangles (approx. 20cm x 8cm).

• Take some of the filling and place down the middle of the pastry’s rectangle strips and form into cigar-like strips. Then roll the pastry over the filling and bring the ends together to form a ring.

• Cut short slits into the pastry at intervals.

• While baking, some of the filling will come out of these slits and transform the rings into attractive black and white rings.

• Put the rings into a floured baking tray.

• Bake in a moderate oven until the pastry is barely coloured (this usually takes some 20 minutes).