Combine the Self-Rising Flour (300 gram), Fine Salt (1/2 teaspoon), Instant Dry Yeast (2 1/4 teaspoon), Granulated Sugar (3 teaspoon), and Sunflower Oil (to taste) together and make a well in the center. Pour in the Water (325 milliliter) and stir to make a sticky dough.
Place the dough in a clean bowl and cover with a tea towel. Leave to proof for 1 1/2 hours.
Stir the dough to decrease the size and release some of the air bubbles. Fill a large pot about a third of the way with Sunflower Oil (to taste) and heat to 390 degrees F (200 degrees C).
Using two oiled spoons, scoop up dollops of the dough and deep-fry in batches until golden brown. Place on a kitchen towel to drain excess oil.
Combine Granulated Sugar (10 tablespoon), Honey (100 milliliter), Orange Juice (120 milliliter), Water (125 milliliter), and zest of the Orange (1/2) in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Once the syrup has reduced and thickened, cool slightly.
Dip each doughnut into the syrup and serve the loukoumades topped with Pistachios (to taste).