2blood oranges, finely grated rind and juice only1 tbspolive oil275 gm‘00’ strong flourFor deep-frying:vegetable oil220 gmcaster sugar combined with 2 tsp ground cinnamon, for dustingSpiked hot chocolate250 ml(1 cup) milk180 mlpouring cream60 mlorange liqueur, such as Grand Marnier2blood oranges, rind only, removed with a peeler250 gmdark chocolate (61% cocoa solids), finely chopped
For spiked hot chocolate, combine milk, cream, liqueur and orange rind in a saucepan and bring to the simmer over low heat. Cook for 5 minutes to infuse, strain into a clean pan, add chocolate and stir continuously over low heat until melted. Keep warm.
Combine orange rind, 100ml orange juice, olive oil, 500ml water and 1 tsp salt in a large saucepan and bring to the boil over medium-high heat. Add flour, stirring continuously with a wooden spoon until dough is smooth (2-3 minutes), then transfer to a piping bag with a 1cm-fluted nozzle.
Heat vegetable oil in a deep-fryer or large deep saucepan to 160C. Pipe 7cm-long pieces of dough into oil, using scissors to cut off each one (be careful as hot oil may splash). Fry, in batches, until golden (8-10 minutes), drain on absorbent paper, toss in cinnamon sugar and serve with spiked hot chocolate.