Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 4 1/5 cups (500 g) all purpose unbleached flour
- 3/4 of an ounce (20 g) of live yeast (the kind sold in cakes in the dairy section of the supermarket)
- Marsala or white wine
- Powdered sugar
- 1/3 cup olive oil
- Honey (2 cups)
- Powdered sugar with a pinch of powdered cinnamon
- Oil for frying
Roll the dough out into a very thin sheet and use a serrated pastry wheel to cut it into strips that are 2 inches (5 cm) wide and at least 20 inches (50 cm) long. Fold the strips in half to obtain a strip that's only an inch wide, and pinch the opposing edges of the strip together at 1-inch (2.5 cm) intervals. Roll the strips up into spirals that will resemble roses, and fry them until golden in hot oil. Drain them on absorbent paper, pinch edge side down to help the oil drain.
Gently heat the honey in a second pot; as soon as it begins to boil dip the roses into it, turning them gently, and dust them with the cinnamon-laced powdered sugar. Enjoy!