| How To Cook: |
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1. Beat egg yolks and eggs lightly. Add orange juice. Sift baking powder into 1 cup flour, add to mixture. Stir enough remaining flour into the eggs to make a soft dough.
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2. Turn dough out onto lightly floured board and knead with floured hands until smooth. Dough will be a little sticky. Keep kneading until dough blisters and forms bubbles when sliced with a knife, at least 10 minutes.
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3. Take a quarter of the dough at a time and roll out paper-thin on a heavily floured board. Cut into 4 by 6-inch strips. Fill a deep-frying pan with 2 inches oil; heat to 360°.
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4. Drop strips, one at a time, into hot oil; turn immediately, using two forks, and roll up into a cylinder. Remove from oil when golden. Drain on paper towels and cool.
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PREPARE THE SYRUP:
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1. Combine honey and water in a large saucepan. Bring to a boil, and simmer 15 minutes.
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2. Skim off the froth. Keep warm. Dip cool rolls into hot syrup.
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3. Place on cake racks to drain, and sprinkle with cinnamon and chopped nuts.
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NOTE:
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Store undipped honey rolls in an airtight container and refrigerate. Store unused syrup in refrigerator, too. Dip honey rolls in heated syrup as needed, and sprinkle with cinnamon and nuts.
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