In a stainless steel mixing bowl, combine all ingredients and beat with a fork until all lumps are blended and the dough has a firm consistency (similar to thick pancake batter). Do not over beat. Let dough set for 5 minutes uncovered in refrigerator if to be used immediately. Keep unused dough refrigerated. Throw out unused dough after 24 hours.
To Cook:
1.Heat vegetable oil in a skilled (at least 2 inches of oil should be used)
2.Spoon drop batter into hot oil and cook until golden brown
3.Remove with tongs and drain onto paper towel lined plate
To Serve:
1.Place Honey Puffs on plate
2.Drizzle on Honey Syrup (use honey mixed with a dash of warm water)
3.Sprinkle with Cinnamon/Powdered Sugar mix (50/50 blend)
ENJOY!
Shelf Life: Dough is 24 hrs from prep
Shelf Life Cooked: 1 hour
Yield: Approx. 25 Honey Puffs
Ingredients
- 2 cups Whole Milk
- 3 1/2 cups Self Rising Flour
- 3 tbsp. Granulated Sugar
- 1 tsp. Vanilla Extract
- 3 ounces Honey Syrup