Honey Balls Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Eggs | 6 | |
| Honey | 1 1/3 Cup (16 tbs) | |
| Candied orange peel | 1 Can (10oz), diced | |
| Cherries | 1 Can (10oz), candied | |
| Lemon peel | 2 Tablespoon, grated |
Directions
Preheat oven to 350° F.
In a large saucepan bring water, butter and salt to a rolling boil.
Boil until butter is melted.
Stir in flour all at once.
Reduce heat and beat well for 1 minute.
Remove from heat.
Beat in eggs one at a time, beating well after each addition, until mixture is smooth and shiny.
Drop mixture by 1/2 teaspoonfuls onto greased cookie sheets, 1 inch apart.
Bake until golden, about 20 minutes.
Cool on wire racks.
In a large saucepan bring honey, orange peel, cherries and lemon peel to a boil.
Boil for 2 minutes; remove from heat.
Add puffs, a few at a time, tossing well to coat.
Remove with a slotted spoon to a serving plate.
Repeat until all puffs are coated.
With wet hands, stack puffs in a pyramid.
In a large saucepan bring water, butter and salt to a rolling boil.
Boil until butter is melted.
Stir in flour all at once.
Reduce heat and beat well for 1 minute.
Remove from heat.
Beat in eggs one at a time, beating well after each addition, until mixture is smooth and shiny.
Drop mixture by 1/2 teaspoonfuls onto greased cookie sheets, 1 inch apart.
Bake until golden, about 20 minutes.
Cool on wire racks.
In a large saucepan bring honey, orange peel, cherries and lemon peel to a boil.
Boil for 2 minutes; remove from heat.
Add puffs, a few at a time, tossing well to coat.
Remove with a slotted spoon to a serving plate.
Repeat until all puffs are coated.
With wet hands, stack puffs in a pyramid.
Chef
