Svingi (Batter Puffs with Honey & Cinnamon)
                  
      1 c  Boiling water                       1 ts Baking powder
      4 tb Butter or margarine                 4    Eggs
    1/4 ts Salt                                     Olive or other vegetable oil
      1 tb Granulated sugar                         Honey; warmed
    1/2 ts Grated orange rind                       Ground cinnamon
      1 c  All-purpose flour
	 
  In a medium-sized saucepan, combine the boiling water, butter, salt,
  sugar, and orange rind.  Bring to a boil.  Meanwhile, sift together
  the flour and baking powder.  Add the dry ingredients all at once to
  the hot mixture, beating hard with a wooden spoon over medium heat
  until the mixture forms a compact mass and leaves the sides of the
  pan.  Remove from the heat and let cool for 1 minute.  Add the eggs,
  one at a time, beating hard after each addition; the mixture should
  be smooth, glossy, and thick. Heat the oil (which should be 2-1/2 to
  3 inches deep) almost to the smoking point, then drop the batter by
  tablespoons into the oil, without crowding, to form puffs.  When the
  puffs surface, turn them to fry on all sides, using tongs, then lift
  them out, drain off excess oil on absorbent paper. Place on warm
  platter and keep warm.  If using the syrup, boil the syrup ingedients
  for 5 minutes; spoon the syrup, or warm honey, over the puffs,
  sprinkle with cinnamon, and serve hot.