Italian Honey Clusters

• 3 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon aniseed, crushed
• 1/8 teaspoon salt
• 4 large eggs, lightly beaten
• 1/3 cup 2% milk
• Oil for deep-fat frying
• 1 cup honey
• 1/4 cup sugar
• 1/2 cup pine nuts, toasted
• Nonpareils, optional

1. Line 24 muffin cups with paper or foil liners. In a large bowl, whisk flour, cinnamon, aniseseed and salt. Stir in eggs and milk. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Shape into a disk; wrap in plastic. Let stand 1 hour.
2. Divide dough into six portions. Roll each portion into 1/2-in.-thick ropes; cut crosswise into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350u0b0. Fry pieces, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Place dough pieces in a large heatproof bowl and keep warm in a 200u0b0 oven.
3. In a large heavy saucepan, combine honey and sugar. Bring to a boil over medium heat; boil 1 minute. Immediately remove from heat and drizzle over dough pieces. Stir to coat. Immediately spoon into prepared cups. Sprinkle with pine nuts and, if desired, nonpareils.

allpurpose, ground cinnamon, aniseed, salt, eggs, milk, honey, sugar, pine nuts

Taken from www.tasteofhome.com/recipes/italian-honey-clusters/ (may not work)