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Stuffoli (Italian Honey Balls)

by | Dec 20, 2024 | Recipes

 

 

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 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)

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