In a mixing bowl, mix the lukewarm water with the baker's yeast and stir to dissolve.

Add the sifted flour with the salt, then mix vigorously with a whisk, stirring in a circular motion from the center outwards to avoid lumps. The batter should become smooth and flow in a ribbon from the spatula or whisk.

Add a little orange food coloring and mix well. The resulting color should be like the one in the photo.

Cover with plastic wrap and let rise for 24 hours at room temperature.

After the rising time, mix the batter and transfer it to a sauce bottle with a hole of about 3 mm to form spirals. You can use a clean ketchup or dish soap bottle.

Heat a pan with some oil over medium heat, just enough for the zlabia to float without being submerged.

Pour the batter in a spiral directly into the hot oil, starting from the center outwards to form a swirl. Form the tubes of the spiral quite close to each other.

Once the spiral is formed, add a line of batter from one corner to the other in the center to maintain the spiral shape.

You can make larger or smaller spirals according to your taste. The first ones will probably be poorly formed, but you'll get the hang of it as you go along.

Occasionally drizzle the zlabia with hot oil using a spoon to help it puff up.

Fry on one side until it becomes golden, then turn the zlabia over to brown the other side. You can turn it over several times to get a nice uniform golden color.

Drain once the zlabia is firm and immediately dip it into the slightly warmed honey flavored with orange blossom water.

Let it soak for a few minutes, then drain and place on a plate.

Enjoy with a good glass of tea.

Store in an airtight container for a few days. The zlabia remains crispy for at least 3 days.