Douglas Farm

One favorite Hanukkah indulgence is the fried honey puff. These sugared balls of fried dough are popular at Sephardic Hanukkah celebrations and are an excellent treat to add to the menu for the last nights of the holiday. A batter prepared with yeast gives the pastry a light and airy texture, very similar to a doughnut when fried. However, it is the honey coating that gives these puffs their exclusive flavor. A glaze made of honey, lemon juice and sugar ice the puffs just after frying, sealing in their delectable flavor with a slightly crisp outer shell. A smattering of cinnamon completes the dessert, offering a lovely winter spiciness that mingles so well with the flavor of the honey.

Recipe:

Yield: about 36

Batter

• 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

Honey Syrup

• 1 cup sugar

• 3/4 cup cold water

• 1/2 cup honey

• 1 tablespoon lemon juice

Plus cinnamon to garnish

1. 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.
2. 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.
3. When the batter has risen, stir it down. Heat oil, about 1 1/2 inches deep, in a large pan until it is 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.
4. Drain them on paper towels or a wire rack, then drop them into the syrup to coat. Sprinkle the puffs with cinnamon and serve immediately.