Struffoli (Italian Honey Balls) Recipe

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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


oilfor frying

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).

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