Over medium heat, heat 1/4" to 1/2" of oil in a deep frying pan. At the same time, heat 1 kg of honey mixed with 1 tablespoon of orange flower water in a wide pot or second deep frying pan. Remove the honey from the heat when it is quite hot and becomes lightly foamy on top.
Fry the briouat in batches in the hot oil, stirring gently and turning over several times, until light golden brown. On average this takes about 5 to 7 minutes. With a slotted spoon, transfer the fried pastries directly from the oil to the hot honey.
