50 mldessert wine25 gmbutter, coarsely chopped25 gmlard300 gm(2 cups) plain flourFor deep-frying:sunflower oilFor dusting:icing sugar, sievedOrange-scented honey200 gmhoney50 mldessert wine1orange, thinly zested rind and juice only
Combine wine, butter, lard and 175ml water in a small saucepan and warm over medium-high heat until fats melt. Add flour and a pinch of sea salt, remove pan from heat and stir until smooth. Turn onto a lightly floured work surface, knead until soft and smooth (2-3 minutes), form into a ball, wrap in plastic wrap and rest at room temperature for 1-2 hours.
Meanwhile, for orange-scented honey, combine honey, wine, rind and juice in a small saucepan with 80ml water. Simmer until rind is tender (8-10 minutes), set aside.
Roll out pastry on a lightly floured work surface to 2mm thick, then cut into 15cm x 8cm rectangles. With shortest side facing you and starting at one corner, roll each rectangle into a cylinder, then wet each end with water and bring together to form a wreath shape, set aside.
Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry pastries in batches until golden (4-5 minutes; be careful as hot oil may spit), drain on absorbent paper. Dust with icing sugar and serve hot or at room temperature, drizzled with orange-scented honey.