Struffoli - Italian Christmas Fritters

By ctozzi

Struffoli or honey balls are a traditional dessert in Naples around Christmas. The dough balls are fried, sizzled with honey and sprinkles and then piled to form a cone or wreath. Serve them after Christmas dinner. Easy and yummy, and you can make them in advance.

Ingredients

• 2 eggs
• 4 tablespoons sugar
• 1 tablespoon baking powder
• 1 tablespoon limoncello (also good: brazilian rum, rum or brandy)
• 2 tablespoons butter
• Grated zest of one orange (or lime)
• 1 2/3 cups sifted all purpose flour
• Oil for deep frying
• 1 cup honey
• Colored sprinkles and pignole nuts.

Preparation

Step 1

In a large bowl whisk together eggs, sugar, rum and butter until foamy. Add orange zest and baking powder. Add flour and knead until it forms a soft dough. Let it rest covered for half an hour in the fridge.
Divide dough into 4 pieces. Roll each piece into a 1/2 inch thick rope. Using a sharp knife, cut the rope to obtain half-inch balls.
Deep-fry the balls, 6 to 8 at a time until they are light golden brown. Turn them regularly. Drain on paper towel.
Heat honey in a saucepan and coat struffoli. Pile onto a serving dish and decorate with sprinkles and pignole nuts.