Tiny, crisp fried dough balls coated in warm citrus honey, piled into a wreath, and finished with colorful sprinkles. The Neapolitan Christmas classic.
2 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
3 large eggs
3 tablespoons unsalted butter, softened
1 tablespoon limoncello or milk
1 teaspoon lemon zest
1 teaspoon orange zest
4 cups vegetable oil
1 cup honey
2 tablespoons granulated sugar
1 teaspoon orange zest
3 tablespoons rainbow nonpareils
8 candied cherries, halved
Mix the flour, sugar, baking powder, and salt. Add the eggs, butter, limoncello, and zests and knead into a smooth, soft dough, about 5 minutes. Wrap and rest 30 minutes.
Cut the dough into 8 pieces. Roll each into a rope about ½ inch thick.
Cut each rope into ½-inch pieces. Roll each piece lightly between your palms or leave as little pillows. Toss with a little flour.
Heat the oil to 350°F. Fry the balls in small batches for 2 to 3 minutes, stirring, until puffed and golden. Drain on paper towels.
In a large pot, warm the honey, sugar, and orange zest over low heat for 3 to 4 minutes until thin and bubbly.
Turn off the heat. Add the fried balls and stir gently until every piece is glossy.
Place a greased glass in the center of a plate. Spoon the struffoli around it in a ring. Let cool 10 minutes, then remove the glass.
Sprinkle with nonpareils and dot with candied cherries. Let set 1 hour before serving.
Keep the dough balls ½ inch.
Fry at 350°F.
Do not refrigerate.
Find it online: https://recipeshots.com/struffoli-recipe/