For the Dough
One package, (1/4 ounce) dry yeast
2 cups lukewarm water divided
3 cups all-purpose flour
1/2 TSP baking soda
1/2 TSP baking powder
1/2 TSP sugar
1/2 TSP salt
1 TSP whiskey or brandy (optional)
For the Syrup:
2 cups sugar
1 cinnamon stick
1 cup water
1/2 cup honey
For frying: two cups canola oil or corn oil
garnish: ground walnuts, ground cinnamon, confectioners sugar
1. Dissolve the yeast in 1/2 cup lukewarm water; set aside.
2. In a large mixing bowl, combine flour, baking powder, baking soda, sugar and salt. Mix well.
3. Add the dissolved yeast, whiskey/brandy, remaining 1 1/2 cups of lukewarm water to the dry ingredients. Using a hand held electric mixer, mix batter at medium-high speed for three minutes, making sure there are no lumps in the batter. Cover the batter with plastic wrap and place in a warm area for two hours to rise.
4. Prepare the syrup while the batter is rising. Put the sugar, cinnamon stick, honey and water in a medium sauce pan. Boil for five minutes until the sugar is completely dissolved. Keep warm.
5. When the batter is about double in size, heat the oil in a sauce pan or deep frying pan until very hot but not smoking.
6. Using two spoons, carefully drop about one teaspoonful of batter for each puff into the hot oil. Turn the hot puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper towels to absorb excess oil.
7. Dip the hot puffs into syrup; sprinkle with ground walnuts, ground cinnamon, and confectioners sugar. Serve immediately.
(Notes) cooking tips:
Be sure you give the dough enough time to rise; make sure the water is lukewarm when dissolving yeast; do not crowd frying pan with puffs when frying.
Total: two hours and 30 minutes
prep: two hours
Cook: 15 minutes
Yield: about 40 pieces