Title: Struffoli (Honey Balls)
Categories: Dessert Italian Holiday Cookie
Yield: 1 Servings
| 3 | | Large eggs |
| 1 | tb | Butter; softened |
| 1 | ts | Sugar; plus |
| 1/2 | c | Sugar |
| 2 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1 | c | Honey |
| | | Vegetable oil; f |
| | | Colored sprinkle |
Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder;
add flour. Work the mixture into a soft dough with your hands. Divide
dough into 4 pieces. On a floured surface, roll each piece into a rope
about the width of your index finger and 12 inches long. Cut the ropes into
1" pieces. Toss the pieces with enough flour to dust them lightly and
shake off excess flour. Heat oil to 375F in a deep fryer. Fry the struffoli
a few handfuls at a time until they puff up and are golden brown. Using a
slotted spoon, transfer to a paper towel to drain. Combine the honey and
the 1/2 cups sugar in a large saucepan over low heat; stirring until the
sugar has dissolved; keep warm over low heat. Add the fried balls, a few at
a time, and turn them with a wooden spoon to coat on all sides. Transfer
the balls to a large platter and mound them into a pyramid, shaping with
wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2
hours. Then just break off some pieces with your hands to eat.