Italian Honey Clusters

Name: Italian Honey Clusters
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: about 2 dozen.
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon aniseed, crushed; 1/8 teaspoon salt; 4 large Nellie’s Free Range Eggs, lightly beaten; 1/3 cup 2% milk; Oil for deep-fat frying; 1 cup honey; 1/4 cup sugar; 1/2 cup pine nuts, toasted; Nonpareils, optional

My mother made these treats flavored with cinnamon and anise for neighbors, teachers and anyone who stopped by. Make sure the honey doesn’t boil longer than a minute or it could burn.—Sarah Knoblock, Hyde Park, Indiana

Ingredients

3 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon aniseed, crushed
1/8 teaspoon salt
4 large Nellie’s Free Range Eggs, lightly beaten
1/3 cup 2% milk
Oil for deep-fat frying
1 cup honey
1/4 cup sugar
1/2 cup pine nuts, toasted
Nonpareils, optional

Directions

Line 24 muffin cups with paper or foil liners. In a large bowl, whisk flour, cinnamon, aniseseed and salt. Stir in eggs and milk. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Shape into a disk; wrap in plastic. Let stand 1 hour.
Divide dough into six portions. Roll each portion into 1/2-in.-thick ropes; cut crosswise into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Place dough pieces in a large heatproof bowl and keep warm in a 200° oven.
In a large heavy saucepan, combine honey and sugar. Bring to a boil over medium heat; boil 1 minute. Immediately remove from heat and drizzle over dough pieces. Stir to coat. Immediately spoon into prepared cups. Sprinkle with pine nuts and, if desired, nonpareils.