Bimuelos (Spanish Doughnuts)

Combine flour, 1 tablespoon sugar and salt in a large bowl. Set aside.

Pour 1/2 cup water into a large bowl. Sprinkle sugar and yeast over water and wait until mixture become foamy, about 10 Minutes. Add flour mixture, remaining water, 3 tablespoons orange juice, orange zest, and 2 tablespoons oil to yeast mixture and stir with a wooden spoon to combine, about 30 seconds.

Using your hands, knead dough in bowl until smooth, adding 1 tablespoon of additional flour at a time to reduce stickiness, for about 1-2 minutes. Remove dough and place in a clean, lightly oiled bowl. Cover with a clean kitchen towel and let rest until dough has doubled in volume, about 1 to 1 1/2 Hours.

Heat oil in a large stockpot pot to about 350-360 degrees F on a deep fry thermometer. Lightly oil hands, form dough into walnut-sized balls, and drop into oil in batches. Fry until golden brown on both sides, about 3 to 4 Minutes total. Remove with a slotted spoon and drain on paper towels.

Place honey and remaining orange juice in a small saucepan and simmer 3 to 4 Minutes until warm. Drizzle honey over bimuelos and serve.