Diane, AKA Minna
A tasty recipe from Ciao Italia, Mary Ann Esposito’s wonderful cook book. She remembers struffoli as an Easter tradition, but for many is was Christmas. No matter; these are delicious.
3 large eggs
1 tablespoon butter, softened
1 teaspoon plus 1/2 cup sugar
2 cups unbleached all-purpose flour, sifted
1/2 teaspoon baking powder
1 cup honey
Flour for dusting
Vegetable oil for deep-frying
In a bowl, whisk together the eggs, butter and the 1 teaspoon sugar until foamy. Sift the flour with the baking powder and stir into the egg mixture.
With you 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-inch pieces. Toss the pieces with enough flour to dust them lightly; shake off the excess flour.
In a deep fryer, heat the oil to 375F. 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 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 on all sides.
Transfer the balls to a large plate and mound them into a pyramid, shaping it with wet hands.
Sprinkle with colored sprinkles and let stand for 1 to 2 hours. Then just break off pieces with your hands and enjoy.