What would an Italian Christmas be without Struffoli? It certainly would be lighter, that’s for sure! These little things are addictive, baby bombs of deliciousness and they are only permitted in my household at Christmastime. Why? Because there’s no restraint around them, so best to not make them too often!
4 tablespoons unsalted butter, melted
3 ½ to 4 cups all purpose flourv + 3 ½ tablespoons sugar
3 large eggs + 1 egg yolk
Pinch of salt – Zest of 1 orange
1 – 2 Tablespoons orange juice / anisette liquor / limoncello
3 – 4 cups vegetable or peanut oil for frying
Topping: 1 cup honey, Decorative sprinkles of your choosing
Start by melting the butter, either in the microwave or stovetop, and set aside to cool off. While the butter is cooling, prepare a large frying pan by filling it ? up with vegetable or peanut oil. In a large bowl, add the flour (start with 3 ½ cups), sugar, eggs + yolk, salt, orange zest, cooled butter and liquid of your choosing.
Wrap dough in a clean kitchen towel and let it rest at room temperature for 30 minutes. After it has had some time to rest, divide the dough into 7 – 8 pieces and roll each piece into strands that are approximately 18 inches long and 1 inch round.
Cut off pieces of dough into small rounds resembling marbles. Continue with the rest of the dough. After all the dough has been cut into small pieces, heat the oil to 350 – 375 degrees and using a strainer or slotted spoon carefully drop some of the struffoli into the oil, being careful not to overcrowd the pan.
After all the struffoli have been fried, prepare the honey. In a large saute pan set over medium temperature, heat the honey until very warm but not boiling.
Carefully add the struffoli to the warmed honey and using a rubber spatula or wooden spoon, gently coat them with the honey until well coated. Turn the heat off and transfer to serving bowl. Add decorative sprinkles, as desired.