Struffoli, honey balls from Napoli!

Struffoli, honey balls from Napoli!

1/3 cup – 40g granulated sugar
¼ cup – 50g unsalted butter
3 medium eggs
2 egg yolks
3 1/3 cups – 400g all-purpose flour
zest of 1 lemon
1 pinch of salt
¾ cup – 240g wildflower honey

On a pastry board, add flour, sugar, eggs, butter at room temperature, a pinch of salt, and the orange zest, and mix the ingredients to obtain a smooth and homogeneous mixture. Roll the dough into thick cords of about a quarter of inch thick, and cut it into small portions about the size of hazelnuts.
Deep fry them in hot oil over medium heat, and drain them on a sheet of absorbent paper when they have turned a golden color.
Heat the honey in a pan, pour the fried balls and candied fruit, and heat over low heat for 10-15 minutes, stirring carefully so that each ball is wrapped in honey.
Put on a plate or a tray with an upside down glass in the middle, giving a shape of a donut with your hands moistened with water.
Cover with sprinkles and let cool before removing the glass.
Served cold.

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