1 package yeast
¼ cup warm water
2 cups flour
1 teaspoon sugar
1 cup warm water
2 cups honey
1 cup water
1 quart of oil for frying
Dissolve yeast in warm water. Put dry ingredients in a bowl, add warm water and yeast mixture. Mix well with spoon. Soft dough will form and batter should fall from a spoon. Set aside in a warm place to rise 2 to 3 hours.
Heat oil in a large frying pan to 375 F. Drop a teaspoon of batter into hot oil, using two teaspoons, one to assist you to push the dough off the other. Fry 4 minutes and turn each one over until they are light brown on all sides. Use a slotted spoon to remove from oil. Transfer to paper towel lined plate to absorb excess oil.
Heat honey and water and dip each token quickly. Stack on a large platter. Taste one, and if you prefer, sprinkle with cinnamon. Serve hot and immediately.
Greek Avgolemono Soup
2 quarts chicken broth
1 cup long grain rice
4 large eggs
Juice of two lemons
1 teaspoon lemon zest
Salt and pepper to taste
2 tablespoons fresh dill or fresh parsley
In a large sauce pan, bring chicken broth to a boil. Add rice, cover, reduce heat and simmer until grains are tender. Set a side.
In a bowl whisk 4 eggs until thick, add lemon juice to the eggs then gradually add the egg mixture to the broth, whisking constantly.
Reheat soup, do not boil. Stir constantly until the soup thickens.
Add salt and pepper to taste. Sprinkle with fresh chopped dill or fresh parsley.
If you desire a thicker more stable soup add 1/2 to 1 cup corn starch.