Ingredients
The following ingredients have 100 Servings
- 2 ½ cups all-purpose flour (divided (extra is for dusting hands and surfaces))
- 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoons salted butter (softened)
- 3 eggs (room temperature)
- 1 teaspoon vanilla extract
- 4 cups canola oil (enough to have about 2 inches of oil in your pot for deep frying)
- 1 cup honey
- 2 teaspoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon Rainbow or Christmas decorating sprinkles (nonpareils)
- confectioner's sugar, candied cherries, or nuts are all optional garnishes
Instruction
- In a large bowl, mix together 2 cups of flour, sugar, lemon zest, salt and baking powder.
- Cut the butter up into small chunks.
- Add the butter to the bowl as well. Mix until this is mealy.
- Blend in the 3 eggs and vanilla. I use a standing mixer, but this can be done by hand.
- Remove the dough from the bowl onto a lightly floured surface and knead it for 2-3 minutes.
- Shape into a ball, cover the dough and allow it to rest at room temperature for 1 hour.
- Lightly dust your hands and work surface so the dough doesn’t stick to you as you are working with it.
- Roll out the dough, then cut it into strips about as wide as your index finger.
- Roll the strips into ropes about ¼ inch thick. Then cut into ¼ inch pieces (they should be about marble sized). I find it easiest to line up the ropes and cut a bunch at one time.) Make sure all the pieces are separated on your board, so they don’t stick together while cooking.
- Heat oil to 375 degrees - hot enough so the balls of dough cook quickly and don’t absorb too much oil.
- Fry the dough balls in non-crowded batches, just until golden - it will only take a couple of minutes. Turn with a slotted spoon or wire strainer to make sure they turn golden on all sides. As each batch is cooked, remove them to a plate lined with paper towels.
