- 4 cups all-purpose flour, plus bench flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon ground cinnamon, divided
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons vegetable oil
- 1 to 1 1/2 cups warm water
- 3 tablespoons unsalted butter
- 1 (14-ounce) can Mandarin orange segments with syrup
- 3 tablespoons orange-flavored liqueur (recommended: Triple Sec)
- 1 cup honey
- 3 cups canola oil, for frying
- Powdered sugar, for garnish
Sift the flour into a large bowl and stir in the sugar, half of the cinnamon, and salt. Mix together and then add the oil. Once combined, slowly add the water, a little at a time, and mix with your hands until a soft dough forms, (you may not need all of the water).
Turn the dough out onto a floured surface and knead until the dough is smooth and bounces back when poked with a finger, about 5 minutes.
Divide the dough into 8 pieces and roll out into 1/4-inch thick disks. Let rest while you make the orange honey syrup.
Melt the butter in a skillet over medium-high heat. Add the oranges with the syrup and toss to coat with the butter. When the butter starts to brown just a bit, remove the pan from the heat and add the orange liqueur and the remaining cinnamon. Pour the honey over the oranges and heat just until the honey starts to foam, about 3 minutes.
Heat 2 inches of oil in a large cast iron skillet to 350 degrees F. Add the dough disks to the hot oil, in batches, until they are golden and have puffed up, about 2 minutes per side. Transfer to a paper towel to drain.