For the dough:
2 cups flour
1 teaspoon baking powder
¼ teaspoon salt
Zest of an orange
¼ cup orange juice
1 tablespoon sugar
2 tablespoons olive oil
Oil for frying (non gmo canola oil)
For the syrup:
1 cup sugar
½ cup water
½ cup Greek honey
1 cup finely ground walnuts
Begin by making the dough. Combine the eggs, sugar, orange juice, and oil. Beat them until combined.
(In the video demonstration, I did this in my table top mixer. You can prepare the dough in a large mixing bowl and do all these steps by hand)
Combine the flour, baking powder, salt and orange zest and sift together. Slowly add the dry ingredients to the mixer and knead until combined and smooth.
Transfer the dough onto a board or counter and knead with a little bit more flour until it is no longer sticky. Do not add too much flour, just enough until it feels tacky.
Wrap with plastic and set aside to rest at room temperature for about 15 minutes.
Cut the dough into small portions. I used a pasta roller to roll it out. It is much easier than doing it with a rolling pin. Just make sure that the pasta roller is well floured to prevent the dough from sticking. Pass each portion of dough through the pasta roller until it is long and very thin. Begin rolling at a thicker setting and slowly passing it through the thinner setting until it becomes almost see through. (Less than 1/8 inch thick)
Set the rolled out strips aside and cover with a clean towel.
Heat the oil to 375 degrees Fahrenheit in a deep pot. Cut the strips as thick as you like and tie them into knots to form bows or leave them as strips to form the turnovers.
Drop into the hot oil and fry until bubbles form in the dough and until it is golden. It takes about 1-2 minutes total.
Set the fried dough onto a tray lined with paper towels to absorb the excess oil. Allow them to cool completely.
Make the syrup by combining the water and sugar in a small saucepan and bring it to a boil. Stir until the sugar is dissolved. Remove from heat and stir in the orange juice and honey.
Dip the fried turnovers and bows in the syrup and place on a plate. Garnish with the ground walnuts and lots of ground cinnamon.