Put all the ingredients for the syrup into a sauce pan.

Heat, while stirring, until sugar has completely dissolved.

Heat to boiling point and boil for 5 minutes. Do not stir.

Remove from the heat and allow to cool in refrigerator.

Sift together the dry ingredients and rub in the butter using your fingertips.

Mix with the liquid to a soft dough, which can easily be kneaded. Use more liquid if necessary.

Knead thoroughly until small bubbles form under the surface of the dogh, cover with a damp cloth and allow to stand for 15 minutes.

Roll to a thickness of 5mm thick and cut into 4cm strips 7cm long. Cut each strip into 3 legs, keeping them attatched at one end.

Plait 3 legs losely and press ends firmly together again

Fry in hot oil (170C) until golden brown.

Drain on absorbent paper for a moment and then immerse in ice cold syrup.

Remove, allow access syrup to drip off, and leave to dry on wire rack.