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1. In a deep bowl, combine the eggs,¼ cup vegetable oil, orange juice, 1 teaspoon of the orange peel and ¼ cup of sugar. Beat vigorously with a wire whisk or spoon until the mixture is smooth.
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2. Then, beating constantly with a spoon, sift in 2 cups of the flour and the tablespoon of baking soda, and continue to beat until the mixture is thick enough to fall from the spoon in a wide, slowly dissolving ribbon.
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3. Cover the bowl with a towel and set the dough aside to rest for at least 30 minutes.
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4. Meanwhile prepare the syrup in the following fashion: In a small, heavy saucepan, bring the remaining 2 cups of sugar, the water and lemon juice to a boil over high heat, stirring until the sugar dissolves.
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5. Cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 230° on a candy thermometer. Reduce the heat to low, add the ½ cup honey and the remaining teaspoon of orange peel and simmer for 5 minutes. Then remove the pan from the heat and cover to keep the syrup warm.
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6. Pour vegetable oil into a deep fryer or large, heavy saucepan to a depth of 3 inches and heat until the oil reaches a temperature of 350° on a deepfrying thermometer.
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7. Flouring your hands heavily, gather the dough into a ball and divide it into 10 equal parts. Shape each part into a 2-inch round ball, then flatten it slightly.
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8. Hold the round in the palm of one hand and punch a hole through the center with the floured index finger of your other hand (above).
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9. Deep-fry the doughnuts, two or three at a time, for about 5 minutes, turning them about with a slotted spoon until they are golden brown on both sides.
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10. Transfer them to paper towels to drain, and fry and drain the remaining doughnuts similarly.
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11. While the doughnuts are still warm, prick them in two or three places with the tines of a table fork. Then pick them up with tongs, dip them into the warm syrup, and serve at once.
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