|Butter||1⁄4 Cup (4 tbs), cooled|
|Finely shredded orange peel||1 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Oil||2 Cup (32 tbs) (For Frying)|
|Honey||1 Cup (16 tbs)|
|Ground cinnamon||To Taste|
|Ground walnuts||3⁄4 Cup (12 tbs)|
In small mixer bowl beat egg yolks and egg at high speed on electric mixer about 4 minutes or till thick and lemon-colored.
Stir in butter, orange peel, orange juice, brandy, and lemon juice.
Stir together 2 cups of the flour and the baking powder.
Stir into egg mixture.
Stir in as much of the remaining flour as you can mix in using a spoon.
On a lightly floured surface knead in remaining flour to make a moderately stiff dough.
Continue kneading till dough is smooth and elastic (about 5 to 8 minutes).
Divide dough into quarters.
Cover; let rest 10 minutes.
Roll each quarter to a 16-inch square.
If dough is difficult to roll, cover and let rest a few minutes more.
Cut dough into 4-inch squares.
Drop one square into deep hot oil (360°F).
Slip dough between tines of a long-tined fork and quickly twist dough into a roll, using a second fork to guide the dough.
Continue cooking till roll is browned, turning once.
Transfer to paper toweling; remove fork.
Repeat with remaining dough squares.
Store in a covered container.
Just before serving, combine honey and water in a saucepan.
Heat just till warm.
Dip the desired number of rolls, one at a time, in syrup.
Sprinkle with cinnamon and walnuts.