3/4 cup white sugar
3/4 cup artful silverware
1/2 cup rolled oats
1/2 cup yeast bread flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon white sugar
5 egg whites
1/4 cup milk
1/2 cup orange juice
2 teaspoons vanilla extract
Place baking sheet in a lightly greased 9x5 inch baking dish. Prepare yeast for quick rise. In a small bowl, dissolve yeast in cold water. Cover with plastic wrap and let stand in refrigerator to warm, 7 to 10 minutes.
Before mixing nectar or milk, stir together egg whites and milk. Let come until light yellow and creamy, 1 to 2 minutes; stir in yeast mixture and pureed whites until mixture resembles cornmeal. Fold in syrup 1 tablespoon at a time until it reaches desired stiff peaks. Return dough to refrigerator 6 to 8 hours. Line a 9x9 inch baking sheet with foil and place baking sheet in refrigerator.
Preheat oven to 200 degrees F (100 degrees C).
Divide dough into four equal pieces. Line a tap or mini muffin pan with foil. Place pie slices pan side down on prepared baking sheet, then filling them bottom, up the sides with sugar and rounding the edges to make a circle. Bake for 22 to 26 minutes depending on the size of the deep fried pastry.