Struffoli are enjoyed at Christmas or Easter time. They are small balls of fried dough coated in honey... need we say more?
2 cups flour
3 tbsp sugar
1/2 tsp salt
1/4 tsp baking powder
3 tbsp butter room temp
3 eggs, beaten
1 tbsp. white wine
1 tsp vanilla
zest of a lemon and orange
Vegetable oil for frying
1 cup Honey
1/2 cup Sugar
1 tbsp lemon juice
Toasted nuts, sprinkles or icing sugar
- In a large bowl place the flour, zest, sugar, salt and baking powder. Mix together.
- Using your hands work in the butter, pinching the dough into the flour. It will look like coarse sand or corn meal.
- Add the eggs, wine, and vanilla. Mix with a wooden spoon until the dough comes together.
- Cover with plastic wrap and refrigerate for about 30 minutes
- Divide the dough into 4 equal piece, on a lightly floured surface, roll it out into a long thin rope, (about ½ inch think).
- Cut each rope into small pieces and roll each piece into a ball (pea-sized).
- In a medium heavy bottom saucepan, heat the oil to 375°F.
- Using a slotted spoon, gently lay a spoon full of the struffoli (about 10-15) into the oil. The oil may boil up on you, so be ready to remove the pan from the heat if needed. Fry until they are golden brown. Remove the struffoli with a slotted spoon and place on a plate lined with paper towel, and repeat until you’ve fried all the struffoli.
- Sauce: Combine the honey, sugar, and lemon juice in a saucepan and bring to a boil, stir occasionally, cooking until sugar has dissolved. Remove from heat.
- Add the struffoli to a large bowl and pour the sauce on top, stirring to coat them.