Preparation:
TO PREPARE: Cook vegetable oil and strips of lemon zest in a small saucepan over medium-high heat until lemon zest is dark brown, about 10 minutes. Remove and discard zest. Cool vegetable oil slightly, then add cinnamon sticks. Cover the pan with plastic wrap and let oil stand overnight. Then remove and discard cinnamon sticks.
Mix this cinnamon-flavored oil, the white wine, and the flour in a medium bowl; knead this dough in the bowl until is is smooth, about 2 minutes. Flatten the dough into a disk, wrap it in plastic wrap, and let it rest 30 minutes. On a lightly floured work surface, roll the dough into a 14- by 10-inch rectangle, about 1/8-inch thick. Cut this dough rectangle into seventy 2- by 1-inch strips; cover the dough strips with a kitchen towel and let them rest again for 30 minutes.
TO COOK: Bring the honey and 1/4 cup water to boil in a small saucepan; simmer 15 minutes. Cover this honey mixture and keep it warm. Mix confectioners' sugar and cinnamon in a small bowl; set this cinnamon-sugar aside.
Meanwhile, heat the oil in a Dutch oven or electric deep fryer to 365øF. Working in batches to avoid overcrowding, fry the dough strips until they are golden brown, 2 to 3 minutes. Drain these fried pastries on paper towels.
Dip each pastry in the honey mixture, then transfer pastry to a wire rack to allow excess honey to drain. Cool to room temperature, then dust pastries with the cinnamon-sugar. (Can be stored in an airtight container up to 3 days.)
Serves: 8 to 12
Prep time: a d |
