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STRUFFOLI or CICERCHIATA || Italian Honey Balls Recipe

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This recipe for STRUFFOLI or CICERCHIATA || Italian Honey Balls is from The Malfara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Christmas Dessert
Ingredients:  
Ingredients:  
3 Large Eggs
1 tbsp Butter, Softened
1 tsp Sugar
1/2 cup of Sugar
2 cups unbleached all-purpose flour, Sifed
1/2 tsp Baking Powder
1 cup of Honey
1 tsp Orange Zest
Flour for Dusting
5 cups of Vegetable Oil for deep frying
Colored Sprinkles
Directions:
Directions:
In a bowl, whisk together the eggs, butter, and the 1 tsp of sugar until foamy.

Sift the flour with baking powder and stir into the egg mixture. With your hands, work the mixture into a soft dough.

Divide the 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" pieces.

Toss the pieces with enough flour to dust them lightly. Shake off the excess flour.

In a deep fryer, heat the 5 cups of oil to 375ºF. Fry the struffoli a few handfuls at a time, until puffed up and golden brown.

Transfer with a slotted spoon to brown paper to drain.

In a large saucepan, combine the honey and the 1/2 cup of sugar and heat 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 all sides.

Transfer the balls to a large plate and mound them into a pyramid, shaping it with wet hands.

Sprinkle with the colored sprinkles and let stand for 1 to 2 hours.

Then just break off pieces with your hands to eat.

 

 

 

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