Ingredients:
3 cups all-purpose flour
1 packet dry yeast
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon whiskey or brandy
1 1/2 cups lukewarm water
1/2 cup lukewarm water
2 cups canola or corn oil
Ground cinnamon and walnuts for serving
Syrup ingredients:
2 cups sugar
1 stick cinnamon
1 cup water
1/2 cup honey
Method:
1. Dissolve the yeast in the 1/2 cup lukewarm water and set aside
2. In a medium to large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix well to combine
3. Add the dissolved yeast, whiskey, and 1 and 1/2 cups water to the dry ingredients. Using an electric hand mixer, mix the batter for 3 minutes on medium high speed making sure that there are no lumps in the batter. Cover the batter with plastic wrap and set aside in a warm place for about two hours to rise
4. Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm
5. When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very hot but not smoking
6. Using two spoons carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper towelling to absorb excess oil
7. Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts or even with castor sugar
Note: Serve immediately. Must be eaten hot