1 1/2 tablespoons warm orange juice (105° to 115°)
3 eggs, beaten
3 tablespoons whiskey
Pinch of salt
2 cups all-purpose flour, divided
1 1/2 cups water
1 cup sugar
1/2 cup honey
2 teaspoons ground cinnamon
How to Make It
Dissolve yeast in orange juice in a medium bowl; let stand 5 minutes. Add eggs, whiskey, salt, and 1 cup flour; beat at medium speed of an electric mixer until smooth. Add remaining flour; stir until well blended.
Shape dough into 1-inch balls. Place balls in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour. (Balls will not double in bulk.)
Combine water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in honey; bring to a boil, and immediately remove from heat. Set aside.
Roll each ball to 1/8-inch thickness; cut a 6- x 2-inch rectangle from each ball.
Drop strips, one at a time, into deep hot oil (375°). Using two forks, immediately roll each strip, jellyroll fashion. Cook until golden brown, turning once. Drain well on paper towels. Drizzle each rolled pastry with reserved syrup, and sprinkle with cinnamon.