STRUFFOLI (Italian Honey Balls)


These are the little golden balls of dough drizzled with honey and non-pareils that you see at every true Italian’s house around the Christmas holidays.

They are addicting!!

Taste best warm but can be stored in air-tight containers for up to 3 days.

 

 

 

 

 

SERVES:15

INGREDIENTS:

  • 2 1/2 c flour
  • 4 eggs
  • 1 egg yolk
  • 1/4 c shortening
  • 1/2 T sugar
  • 1 T baking powder
  • dash salt
  • 1/2 t. lemon zest
  • 2 C vegetable oil for frying
  • 1 1/2 C honey
  • 1t orange zest
  • colored non-pareils

 

METHOD

  • Place flour on board, making a well in the center.
  • Place eggs, egg yolk, shortening, sugar, salt and lemon peel into the well.
  • Mix well, working the dough with your hands.
  • Shape into very small balls, the size of marbles.
  • Let the dough balls rest about 15-20 minutes, covered with damp paper towels, while you heat the oil in a deep stock pot.
  • Drop the balls, a few at a time into the hot oil (350 degrees) until golden brown.
  • They’ll float, just turn them around a bit for even browning.
  • Melt honey in a saucepan and add orange zest.
  • As soon as the balls are fried, take them from the oil directly to the honey pot.
  • Let them float around in there for about 30 seconds.
  • Lift them out of the honey with a slotted spoon, placing them on a serving platter, piling them into a conical shape.
  • Sprinkle with non-pareils while the honey is still warm.

 

 

 

Source: http://www.grouprecipes.com/79243/strufoli–italian-honey-balls.html/print

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