Struffoli (Honey Balls)
Struffoli (Honey Balls)
approx. 1 1/2 c. flour
1/4 t. salt
3 large eggs
Oil for deep frying
1 1/2 c. honey
chopped candied orange peel, red and green candied cherries, multicolored candy sprinkles, or toasted sliced almonds
Combine flour and salt; add eggs one at a time, blending well until mixed; transfer to floured board and knead until smooth - 5 min. If dough is too sticky add a bit more flour.
Shape into a ball and cover with overturned bowl; let rest 30 minutes
Cut into 8 pieces and roll into 1/2-inch-thick ropes; cut each rope into 1/2-inch pieces. If dough is sticky use floured hands - do not coat with flour or the oil will foam when you fry them.
Heat oil to 370* F. Fry in 2-inches of oil until crisp and evenly golden brown, 1 to 2 minutes. Remove to paper towels to drain.
Heat honey to a simmer in large shallow pan; remove from heat, add struffoli and stir well. Pile struffoli on serving plate and decorate with candied fruits, sprinkles or nuts.
Keeps well at room temp (covered) for several days.
To serve, break off portions with two large spoons.
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