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DOUGH-
In the bowl of a large mixer, beat eggs sugar, salt and oil.
Sift the flour into the mix and beat on medium speed with a dough
hook until you obtain a soft dough. Add more flour as needed a
little at a time if the dough is too sticky.
Turn the dough out onto a lightly floured work surface and knead
it until it is smooth.
Cover the dough and let it rest for 30 minutes.
Divide the dough into 8 pieces and roll into ropes (about ½ inch
thick). Cut each rope into ½ inch pieces and roll the pieces in your
hands (like you’re making meatballs) into little balls.
Toss a little bit of flour on the dough balls so they don’t stick while
you roll the other pieces.
Heat oil in a large heavy saucepan to 350 degrees F.
Carefully add about 6 pieces of dough at a time and fry until they
are evenly browned (about 3 minutes).
Remove the dough pieces with a slotted spoon and drain on a
paper towel lined plate. Repeat process until you fry all the pieces
of dough.
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SYRUP-
In a large skillet, bring the sugar, water and orange zest to a boil.
Stir constantly until the sugar dissolves.
Whisk in the honey; reduce the heat to medium-high.
Add the balls and stir to coat them evenly with the honey syrup.
Cook for about 5 minutes until they obtain a nice glaze.
Immediately place them on serving plate stacking them like a
pinecone. Use caution as they are very hot.
Toss on the sprinkle
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