Egg mixtureBreak the eggs into a bowl and beat. Add the liquor of choice and the lemon juice, followed by the sugar and salt, and beat everything well together.Sift the flour in a bowl but keep some of it aside. Make a pothole in the middle of the flour and pour in the egg mixture. Knead the dough and if it is needed, add some of the flour that you kept aside, until you get a firm dough.Wrap the dough with cling film and let rest for an hour.
In a pot, bring a large quantity of oil to heat. Cut the dough in big round sections and cut these again in half.
Take one of the slices, flatten a bit between your palms, and run it through the pasta maker at No.2 setting (thick).
Run it through the pasta maker one more time, at the same setting.
Set the paste maker to No.4 setting (medium), and run the dough strip through, twice.
Set the pasta maker to No.6 setting (fine) and run the dough strip through twice. You will now have a long and thin strip of dough.
In the meantime, spread out a clean sheet on a table. Lay the dough strips on the sheet as you prepare them. Keep them covered with another clean sheet, which must be slightly damp, so as to prevent the dough from drying out. Cut up each strip into long rectangles.
Take one of the rectangles you have cut. Pull it open a little with your hands and immediately place it in the hot oil. Quickly turn it over. Spear its one end with a fork and twirl it around the fork twines to form a cylindrical shape. Work swiftly! (please watch video)
Using the fork, keep them submerged in the hot oil, and it wont take long till they turn a light golden colour. They are then ready to take out and place on a tray to drain off any excess oil.
Once all the Diples are made, prepare the syrup. Bring the sugar and water to boil in a large pot and let boil for a couple of minutes. Then add the honey and the oil. Oil is added to the syrup to ensure the Diples retain their crispiness.
Skim off any froth that appears as the syrup boils. When the syrup has cooked for a few minutes, turn off the heat, but do not remove the pot.
Dip the Diples, one by one, into the hot syrup, turn them over, and then remove them onto a baking sheet.
Combine the finely chopped nuts and cinnamon. Sprinkle onto each layer of Diples.
