Fried Honey Puffs

Antony Worrall Thompson creates a delicate deep-fried canapé flavoured with the sweetness of honey and the tang of orange
By Antony Worrall Thompson
Fried Honey Puffs
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium

Ingredients

Main

  • 300 ml water
  • 25 g unsalted butter
  • 25 g caster sugar
  • 1/2 tsp salt
  • 115 g plain flour, sifted
  • 4 large eggs
  • 350 g honey
  • grated zest of 1 oranges
  • 75 ml orange juice
  • 1 tsp orange flower water
  • vegetable oil, for frying

Method

1. In a medium saucepan, combine the water, butter, sugar and salt. Bring to the boil, and continue to stir until the butter melts. Remove from the heat.

2. With a wooden spoon, stir in the flour all at once and continue stirring until the mixture is smooth. Add the eggs, one at a time, incorporating each one until the dough is completely smooth. Allow the dough to rest for 15 minutes.

3. In a separate saucepan, bring the honey to the boil. Add orange zest, orange juice and orange flower water. Reduce the heat and keep the mixture warm.

4. Pour the vegetable oil into a deep-frying pan, up to about 5cm in depth and heat to about 180°C. You will know the oil is hot enough if you drop a small piece of dough into the oil and it sizzles instantly.

5. Drop teaspoonfuls of the dough into the hot oil. Fry in batches until the dough balls puff up and turn golden brown, about 3 or 4 minutes. Remove with a slotted spoon, place on paper towels to drain.

6. While they are still hot, gently lower them into the saucepan of simmering honey using metal tongs. Coat them with the hot honey then transfer to a serving dish and serve immediately.

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