|Compressed yeast||1 Ounce|
|Warm water||1⁄4 Cup (4 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Plain flour||2 2⁄3 Cup (42.67 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Oil||2 Cup (32 tbs) (For frying)|
|Honey||3⁄4 Cup (12 tbs) (Syrup)|
|Water||1⁄2 Cup (8 tbs)|
Sprinkle yeast over warm water to soften.
Mix Saffron with the 1/4-cup hot water; let it stand for 10 minutes, stirring occasionally.
Add sifted flour and salt to the softened yeast and mix with the Vh -cups water until smooth.
Stir in the Saffron water.
Heat oil in pan for deep frying.
Pour about 1/4-cup batter at a time into a funnel, holding the finger at the base to stop batter from run- ning out immediately.
Pour the batter from the funnel in a circular movement into the hot oil, forming a pattern (of your own design).
Fry golden brown on both sides.
Drop them into the honey syrup to sweeten and glaze them.
Remove from syrup with tongs and drain on a wire rack.