Hojuelas de Harina con Miel de Pilón

　　Active time: 1 hr Start to finish: 1 1/2 hr

　　

Ingredients

Makes 6 servings

　　

For syrup

1/2 lb piloncillo* (unrefined brown sugar; sometimes called panela)

　　1 1/2 cups water

　　4 (4- by 1-inch) strips fresh orange zest

　　1 1/2 (3-inch) cinnamon sticks (preferably Mexican; sometimes called canela*)

　　

For pastries

2 cups all-purpose flour plus additional for kneading

　　3/4 teaspoon salt

　　1/2 teaspoon baking powder

　　3/4 cup hot water

　　About 6 cups vegetable oil

　　

Special Equipment

a deep-fat thermometer

　　

Make syrup:

Step 1

Combine all syrup ingredients in a 1-quart heavy saucepan and bring to a boil, covered, stirring occasionally until sugar is dissolved. Remove lid and boil until slightly thickened and reduced to about 1 cup, about 15 minutes. Cool syrup, then discard cinnamon sticks and zest.

　　

Make pastries:

Step 2

Whisk together flour, salt, and baking powder in a bowl. Add hot water, stirring until a soft dough forms. Knead dough on a lightly floured surface until smooth, 3 to 5 minutes, adding more flour as needed to keep dough from sticking. Form dough into a ball and let stand, covered with plastic wrap, 30 minutes.

　　

Step 3

Cut dough into 12 equal pieces and roll each into a small ball. Roll out each small ball into a roughly 6 1/2- to 7-inch round (about 1/16 inch thick) with a floured rolling pin, lightly dusting dough and pin with flour as necessary to prevent sticking. Arrange rounds in 1 layer on 2 long sheets of wax paper very lightly dusted with flour.

　　

Step 4

Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderate heat until it registers 390 to 400°F on thermometer. Brush excess flour from 1 dough round and fry, turning over once, until golden brown, crisp, and puffed in places, about 2 minutes total. Transfer with tongs to paper towels to drain. Fry remaining rounds, 1 at a time, in same manner, returning oil to 390 to 400°F before adding each.

　　

Step 5

Serve fried pastries drizzled with syrup.

　　Cooks' notes:

　　• Syrup can be made 2 days ahead and chilled, covered. Bring to room temperature before serving. • Pastries can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature. *Available at Latino markets, specialty foods shops, some supermarkets, and Kitchen/Market (888-468-443).