This is a traditional Neapolitan dish of deep fried balls of dough about the size of marbles. Crunchy on the outside and light inside, struffoli are coated with honey and sprinkled with nonpareils.
3 large eggs
1 tablespoon/15ml/14g unsalted butter soften
1 teaspoon/5ml granulated sugar
1/2 cup/118ml/96g granulated sugar
1 cups/250g flour
1/2 teaspoon/2 ml baking powder
1 cup/250ml honey
Heat the oil in a large pot or deep fryer to 375F/190C.
Whisk together eggs, butter, and 1 teaspoon/5ml sugar until eggs get foamy. With a wooden spoon, add the baking powder and flour. Turn the dough out to a lightly floured worktop and kneed for 1-2 minutes until it is a soft dough. Divide the dough into four pieces. Roll each piece into a rope about the width of your index finger and 10 inches/25.4cm long. Cut each rope into 1 inch/2.5cm pieces. Roll the into balls. Lightly dust the balls in flour. Remove excess and fry a few at a time until they puff and become golden brown. Remove to towel to drain fat. Combine the honey and remaining sugar until the sugar dissolves . Add the fried dough a few at a time tossing to coat. Transfer the balls to a wire rack or lined baking sheet. Sprinkle with nonpareils and shape into a wreath or a pyramid/Christmas tree shape (you may have to dampen your hands).