Tunisian Honey Rings Recipe
Would you like to try a fabulous Tunisian Honey Rings recipe? I never fail to eat Dessert while dining out and this is the most common dish that I order. A family favorite that is feasted upon every weekend, this Tunisian Honey Rings recipe should not be missed!
Ingredients
3 eggs
Scant 1/4 cup (§0 ml) oil
Scant 1/4 cup (50 ml) orange juice
Grated peel of 1 large orange
1/4 cup (50 g) sugar
2 cups (300 g) all-purpose flour
1 teaspoon baking powder
Syrup:
1-1/4 cups (300 ml) cold water
3 tablespoons lemon juice
1-1/4 cups (275 g) sugar
1/3 cup (100 g) creamed honey or honey spread
Oil to deep-fry
Directions
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.
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.
