To make ring dough, beat eggs, oil, orange juice, 1 teaspoon orange peel and sugar in a medium bowl until frothy.
Sift flour with baking powder; add a spoonful at a time to egg mixture.
Beat well.
Cover and let stand 45 minutes.
To make syrup, heat water, lemon juice and sugar in a small saucepan.
Stir constantly until sugar has dissolved.
Bring to a boil; reduce heat and simmer 5 minutes.
Add creamed honey or honey spread and remaining orange peel; simmer syrup gently another 5 minutes.
Keep warm while cooking rings.
Heat oil in a deep-frying pan to 360°F (180°C).
Divide dough into 12 pieces.
Using floured hands, make each piece into a circle 3 inches (7.5 cm) in diameter.
Make a hole in the center of each circle.
Enlarge holes using a wooden spoon until they are about 1-1/2 inches (3.5 cm) across.
Add 4 rings at a time to hot oil.
Fry 5 minutes or until golden, turning once during cooking with a slotted spoon.
Lift out cooked rings with slotted spoon; drain on paper towels.
Using a fork, pick up warm rings and hold in syrup a few minutes to let syrup soak in.