Recipe by brokenburner
I just used that recipe title because that's what it's called in the "Simply Savings" PathMark book where I found it! Personally, I think it could work just as well for Rosh Hashana, given the honey. The prep + cooking time doesn't seem to take the rise time into account, but I'm transcribing it as written.
Top Review by daisygrl64
First I am going to start by saying that this recipe is no where near easy, you have to let dough proof for a hour, the dough is sticky (kinda hard to work with) BUT besides that this is an amazing treat! It reminds me of something my beloved Mother use to make, but of course I never got the chance to get the recipe from her :( For some reason I mixed the lemon juice in with the batter. Of course I was like OMG!! Immediately I started another batch in case the batter wouldn't rise cuz of the lemon. Well although I mess up with the first batch it still came out perfect, so perfect that I had that hint of lemon in my puffs. So I ended up with about 4 dozen puffs. No problem thou, I sent some over to my sister and she loved them. My advice to anyone that makes these puffs....dredge your hands in flour and it will make it easier for you to handle the batter with your fingers. Just my opinion :) Lovely recipe brokenburner and I will make it again next year for our family X-Mas :)
- 1 (2 1/4 teaspoon) packet active dry yeast
- 1 cup warm water
- 1⁄2 teaspoon sugar
- 1 large egg
- 2 cups unbleached all-purpose flour
- 1⁄4 teaspoon salt
- 1 cup sugar
- 3⁄4 cup cold water
- 1⁄2 cup honey
- 1 tablespoon lemon juice
For Frying and Garnish
- vegetable oil
- ground cinnamon
Directions See How It's Made
- For the batter, mix together the yeast, 1/2 c of warm water, and the sugar. Let mixture rest for 5 minutes or until it is foamy. Stir in the remaining batter ingredients, including water, until smooth. Cover the bowl loosely with plastic wrap and let batter rise for 1 hour.
- While the batter rises prepare the honey syrup. Mix all ingredients together in a large saucepan and slowly bring to a boil over medium-high heat, stirring only until the sugar dissolves. Lower the heat and boil the syrup for 5 minutes. Remove from the heat and set aside to cool.
- When the batter has risen, stir it down. Heat oil, about 1 1/2 inches deep, in a large pan until it is very hot, about 375 degrees. Dip a teaspoon into the oil, and then use the spoon to scoop up some batter and gently slide batter into the oil. The batter will quickly puff up to almost twice its original size. Continue making puffs but do not crowd the pan. Turn puffs with a slotted spoon until they are browned on all sides and very crisp.
- Drain them on paper towels or a wire rack, then drop them into the cooled syrup to coat. Let the excess syrup drain off. Sprinkle the puffs with cinnamon and serve immediately.