For Fritters:
2 teaspoons active dry yeast
1/2 cup warm water, or more if needed
3 cups flour
1/2 teaspoon salt
1/2 cup milk
3 eggs
vegetable oil for deep frying
ground cinnamon for sprinkling
fresh grated nutmeg for sprinkling

For Honey Syrup:
1/2 cup sugar
1/2 cup water
1 cup honey

Directions:
Sprinkle the yeast over the water and let stand until dissolved, stirring once, about 5 minutes. Sift the flour and salt into a large bowl and make a well in the center. Add the milk, eggs, and dissolved yeast to the well. Stir with a wooden spoon, gradually drawing in flour to make a thick, sticky batter.

Note: The batter should fall from the spoon, so add more water to soften it if necessary. Beat the batter until the texture is smooth and elastic, 3 to 4 minutes. Cover with a damp cloth and leave to rise in a warm place until doubled in bulk, about 1 1/2 to 2 hours.

Make the honey syrup: combine the sugar, water, and honey in a saucepan and heat gently, stirring occasionally, until bubbly and sugar is dissolved. Bring to a boil and simmer until syrupy, 12 to 15 minutes. Keep warm while frying the fritters.

Heat the oil for deep frying to 360°F and a bit of batter dropped in it will sizzle briskly. Beat the batter with the spoon to knock out air. Using two teaspoons, drop spoonfuls of batter into the hot oil and fry until done, 3 to 4 minutes. Drain on paper towels and keep warm in a low oven while frying the remaining fritters.

Transfer the fritters to serving plates and sprinkle with cinnamon and nutmeg. Serve at once, passing warm honey syrup separately.

Makes about 36 fritters.

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