Fried Honey Rolls (diples)

Beat egg yolks and sugar together until pale. In a separate clean bowl, whisk egg whites to stiff peaks. Fold yolk mixture into egg whites then fold flour, baking powder, olive oil and 1 tbsp cold water. Using an electric mixer fitted with a dough hook, knead for 5 minutes or until smooth and combined. Cover in plastic wrap and set aside to rest for 30 minutes.
Divide dough into 8 equal pieces. Working one piece at a time, lightly dust with flour then roll out using a pasta machine until you reach the second thinnest setting. Cut into 2 x 60 cm x 4 cm strips using a fluted pastry cutter. Lightly flour your hands and, working one piece at a time, hold one end between your thumb and forefinger and wind in large loops around your fingers to form a spiral. Pinch to seal. Place on a lightly floured tray.
Fill a saucepan or deep-fryer one-third full with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, carefully lower pastries into oil and cook, turning halfway, for 4 minutes or until crisp and golden. Drain on paper towel and allow to cool slightly.
To make syrup, place honey and lemon zest in a saucepan over medium-low heat for 2 minutes or until melted and warmed through. Drizzle over fried pastries, then scatter with walnuts and cinnamon.