Honey Bubbles Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Eggs | 4 standard | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| HONEYSYRUP | ||
| Honey | 3/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Multicolored nonpareils (round shape) | ||
Directions
1. Into a large bowl, sift flour, the tablespoon of sugar and salt.
2. Make a well in center of flour mixture; pour in melted butter and drop in the eggs. Stir with a fork to gradually combine flour with the butter and eggs.
3. When dough is stiff enough to handle, turn out onto a floured board; knead until smooth—five minutes. Wrap dough in plastic wrap or foil and refrigerate 1 hour.
4. Divide chilled dough into 10 pieces. Roll each piece into a rope 18 inches long. Cut each rope into 36 (1/2-inch) pieces.
5. In large heavy saucepan or deep fryer, slowly heat oil (3 inches deep) to 375°F on deep-frying thermometer.
6. Drop in enough pieces of dough to cover surface of oil in one layer; stir to separate pieces if necessary. Cook until evenly golden-brown—2 to 5 minutes. Drain on paper towels. Continue cooking until all dough pieces have been fried.
7. Meanwhile make Honey Syrup: In a large saucepan, combine honey, sugar, water and lemon juice. Set over medium heat; bring to a boil, stirring constantly until sugar is dissolved. Continue cooking, uncovered, without stirring, for about 15 minutes until syrup is thick. Remove from heat.
8. Add fried bubbles to syrup; stir until syrup is absorbed and bubbles stick together.
9. Pile onto a serving plate (covered with a paper doily if desired) in a cone or ring shape. Sprinkle with nonpareils.
When syrup is hard and no longer sticky, cover Honey Bubbles loosely with waxed paper.
2. Make a well in center of flour mixture; pour in melted butter and drop in the eggs. Stir with a fork to gradually combine flour with the butter and eggs.
3. When dough is stiff enough to handle, turn out onto a floured board; knead until smooth—five minutes. Wrap dough in plastic wrap or foil and refrigerate 1 hour.
4. Divide chilled dough into 10 pieces. Roll each piece into a rope 18 inches long. Cut each rope into 36 (1/2-inch) pieces.
5. In large heavy saucepan or deep fryer, slowly heat oil (3 inches deep) to 375°F on deep-frying thermometer.
6. Drop in enough pieces of dough to cover surface of oil in one layer; stir to separate pieces if necessary. Cook until evenly golden-brown—2 to 5 minutes. Drain on paper towels. Continue cooking until all dough pieces have been fried.
7. Meanwhile make Honey Syrup: In a large saucepan, combine honey, sugar, water and lemon juice. Set over medium heat; bring to a boil, stirring constantly until sugar is dissolved. Continue cooking, uncovered, without stirring, for about 15 minutes until syrup is thick. Remove from heat.
8. Add fried bubbles to syrup; stir until syrup is absorbed and bubbles stick together.
9. Pile onto a serving plate (covered with a paper doily if desired) in a cone or ring shape. Sprinkle with nonpareils.
When syrup is hard and no longer sticky, cover Honey Bubbles loosely with waxed paper.
Chef
