Stir the yeast and sugar into the warm water and let sit 5 minutes until foamy.

Whisk in the flour, salt and egg until you have a thick, sticky batter with no dry streaks.

Cover and let the batter rise in a warm spot 1 hour, until bubbly and roughly doubled.

Heat 2 inches of oil in a heavy pot to 360°F.

Scoop the batter by the tablespoon, using a second wet spoon to push it off into the oil.

Fry in batches of 5 to 6, turning occasionally, 2 to 3 minutes until deep golden and cooked through at the center.

Drain on a wire rack set over a tray.

Warm the honey with the orange zest in a small saucepan over low heat 2 minutes, just until fluid and fragrant.

Drizzle the warm honey over the fritters and dust with cinnamon right before serving, while still warm enough to melt it slightly.