This is a traditional Neapolitan Christmas 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 butter, softened

1 teaspoon/5ml/4g  granulated sugar

1/2 cup/118ml/96g granulated sugar

2 cups/250g flour

1/2 teaspoon/2ml/2.4g baking powder

1 cup/250ml honey

nonpareils

oil for frying

Heat the oil in a large pot or deep fryer to 375F/190C/Gas5 

Whisk together eggs, butter, and 1 teaspoon/5ml/4g 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 knead 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 12 inches/30.5cm long.  Cut each rope into 1 inch/2.5cm pieces. Roll them 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 a 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)