PREPARATION
For the dough mixture: mix all the ingredients into a smooth dough; add a little water if it is too firm. Wrap the dough in cling film and let it stand for 30 minutes. For the poppy seed filling: roast the poppy seeds and mix with the apricot jam, honey, cinnamon, lemon juice, lemon peel and peppermint bonbons to form a thick mush. Roll the dough out thinly; spoon the poppy seed filling into a pile on one half of the dough. Fold over the other half of the dough and pinch the edges together firmly. Cut off rectangular doughnuts and fry in hot oil until golden brown. Remove and drain on kitchen paper. For the honey mead: melt the butter and heat until it is golden brown. Add the honey, douse with the wine and bring to the boil again. Pour the honey mead over the doughnuts and sprinkle with poppy. Serve warm.