Honey balls
Description
The recipe won't take much time. The honey balls turn out delightfully crispy. Yet underneath the crust, the dough remains soft. To me, it's the perfect tea-time treat! By the way, it's best to eat these balls within two days so they don't become stale—otherwise they'll harden and turn completely stone-like. Serve chilled.
Instructions
- 1
Step 1
Mix flour with salt and baking soda, then add eggs and oil to form a stiff dough. Roll the dough into a sausage shape, cut it into small pieces, and roll each piece into a ball.
- 2
Step 2
In a deep skillet, heat the oil and fry the balls. There should be plenty of oil, similar to when frying donuts. Constantly stir the balls so they cook thoroughly inside and out, but do not burn.
- 3
Step 3
Then drain the balls in a colander, let the oil drip off, and transfer them to a plate lined with a paper towel.
- 4
Step 4
Prepare the honey glaze. To do this, fry the sugar over high heat until it changes color, then add honey, mix well, and remove from heat.
- 5
Step 5
Roll the balls thoroughly in the glaze. At first, they will be sticky, but after some time they will set and be ready!