| • | Boil honey, water and sugar for about 10 to 15 minutes to make fine syrup.
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| • | Beat egg well with vanilla extract, add flour gradually and knead lightly.
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| • | Add oil to it and mix well.
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| • | Divide the dough into 5 sections.
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| • | Now roll one piece on floured board until paper thin.
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| • | By the pastry wheel, cut down it into strips 2 inches big and the length of pastry.
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| • | Roll on a fork to make circle.
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| • | Drop into very hot oil in a deep plump fryer so the dough will rise properly.
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| • | Drain it on absorbent paper.
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| • | Dip Dipples in red-hot syrup and sprinkling with nuts and cinnamon.
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