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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Ingredients:
2 packages active dry yeast |
4 fluid ounces water, 105 to 115 f |
8 fluid ounces warm milk, 105 to 115 f |
1/4 cup sugar |
1 teaspoon salt |
2 eggs, lightly beaten |
1/2 cup unsalted butter, melted and cooled |
3 cups flour, sifted |
vegetable oil, for deep-frying |
8 fluid ounces honey, to taste |
ground cinnamon, to taste |
Directions:
1. In a small bowl sprinkle yeast over the warm water and let stand to soften (about 5 minutes).
2. Meanwhile, pour milk into a large bowl and add sugar and salt.
3. Stir in yeast mixture and eggs; add butter and beat well.
4. Slowly add 3 cups flour, beating continuously until batter is smooth, sticky, and thick.
5. Add more flour as needed to arrive at correct consistency.
6. Cover bowl with a tea towel and let dough rise in a warm place until doubled in bulk (2 to 3 hours).
7. In a medium saucepan pour oil to a depth of 3 or 4 inches and heat to 360 degrees.
8. While oil is heating, pour some honey into a small saucepan and place over very low heat to warm.
9. Stir batter well.
10. Drop batter from a tablespoon into hot oil and cook, turning spoonfuls in oil, until batter puffs and is golden brown on all sides (about 2 minutes).
11. Remove with a slotted utensil to paper towels to drain briefly, then arrange a layer of the puffs on a platter.
12. Drizzle with warm honey, dust with cinnamon, and top with a second layer of puffs.
13. Continue in this manner until all the puffs are layered and dressed.
14. Serve at once.
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