Elaboration:

1. For each egg, add one tablespoon of oil and as much flour as needed to form a dough that is not too hard.
2. Once the dough is well kneaded, shape it into sticks or pestiños (folded squares).
3. Fry them in plenty of olive oil that is not too hot, to avoid having them raw inside. Turn them constantly to help them puff up.
4. Finally, coat them in honey, just like you do with pestiños.