Serve this sweet dish as an appetizer or a light snack!
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
Directions
Whisk together eggs, butter, 1 teaspoon 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 inch pieces.
Toss the pieces with enough flour to dust them lightly and shake off excess flour.
Heat oil to 375℉ (190℃) 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 ½ 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.
Comments
This recipe does not call for nearly as much butter as should be. There should be about 6 tablespoons, not 1. The dough was extremely dry. Find another recipe of modify this one yourself to make successful struffoli.
I have been making this recipe for years, and I haven't had any problem, the dough turned out just the right consistency every time, the honey and the eggs are enough moist for the dough, so really doesn't need too much butter! That is my experience.
If the dough turns out too dry you may wish to check your flour measurement technique. There’s a big difference in the amount of flour depending on how you measure it - scooping densely packed flour will be much more flour than if one sifts and sweeps their flour measure. This could easily explain the difference between reviewers results.