1 cup of honey, for the syrup (you may need a bit more)
4 tablespoons of water
3 tablespoons of sugar
nonpareils (thousands and thousands)
vegetable oil for frying- 1 cup
Instructions
Combine eggs, butter, sugar, and liquor.
In a separate bowl, combine sifted flour, salt and baking
powder, gradually adding to the egg mixture. Dough will be
sticky
Roll out 3- inch sized balls of dough on floured work surface
into long strips. cover remaining dough with tea towel, until
ready to use. Cut on a slight angle into small pieces, 1/2 inch
in length, placing pieces on parchment or waxed paper. When
all the dough has been cut, prepare for cooking.
Heat oil in large saute pan. Place enough cut dough in bottom
of pan to cover. Using a slotted spoon, stir until lightly
golden. Place in colander to drain any excess oil.
When all struffoli are cooked, clean pan; place honey, sugar
and water in pan, stir and bring to a boil, then reduce to
simmer. Place struffoli in pan, coating with the honey mixture.
Remove with slotted spoon and arrange on plates to resemble
a wreath while still hot. Sprinkle with nonpareils.
Originally Submitted
12/29/2012
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