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Struffoli

Source of Recipe

Italian


Recipe Introduction

Makes 4 servings

List of Ingredients

2 cups flour, plus additional for rolling
1/2 teaspoon salt
1/2 cup granulated sugar
2 teaspoons baking powder
3 eggs
2 tablespoons melted butter
1/2 teaspoon vanilla extract
Vegetable oil for frying
1 cup honey
Rainbow-colored nonpareil sprinkles






Recipe

Sift together the flour, salt, sugar and baking powder. Make a well in the center and add the eggs one by one, lightly beating after each addition. Add the melted butter and vanilla and mix well to form a soft dough.

Turn a large handful of the dough out onto a lightly floured surface, keeping the remainder covered so that it doesn't dry out. Roll out to form a snake of dough about the width of your little finger, then cut the snake into bits about the size of a pencil eraser and roll into balls (if the dough sticks, dust your hands with flour). Continue until all the dough is formed into balls.

When the dough is almost ready, heat an inch of oil in a heavy pot over a medium-high heat, and line a plate with a cut-open paper bag (or paper towels) to absorb the grease. When the oil is hot enough that a bit of dough sizzles and browns within a few seconds, add the dough balls in batches (they will swell upon cooking, so be careful not to overcrowd the pan). Fry, stirring to make sure they cook evenly, until golden brown, 1 to 2 minutes. When done, remove with a slotted spoon and place on the prepared plate. Repeat until all of the struffoli are cooked.

When the struffoli are almost done, place the honey in a medium-sized saucepan and heat over low heat until warm and runny, about 5 minutes. In batches, add the struffoli, stir to coat with honey, then transfer to a serving plate. Repeat with remaining struffoli, then sprinkle with the nonpareils for a festive look.