Deep Fried Dough Balls

Stir the flour, sugar, lemon and orange zest and salt together in a bowl and turn it out onto a clean work surface. Make a well in the center of the dry ingredients and add the eggs, butter and vanilla to it. With your fingertips, work the eggs, butter and vanilla together until more or less blended, then begin working in the dry ingredients.

Continue working the dough until it is smooth and evenly blended. Gather the dough together into a ball, wipe the dough from your hands and add it to the dough ball. Clean your hands and the work surface, flour both lightly and knead the dough until smooth, 3 to 4 minutes. Wrap the dough in plastic wrap and let stand at room temperature 1 hour.

Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.

In a deep frying pan, heat oil. Fry dough balls in batches until golden brown. Drain on paper towels.

In a large saucepan over medium heat, bring honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.