A very traditional Italian hoilday (and/or) special occasion treat, always made at Christmas time. Note: The "cooking time" given is an approximate total cooking time. Each batch should only take about 5 to 10 minutes or so to fry up.
- 6 eggs (regular size)
- 1 tablespoon sugar
- 1 1⁄2 teaspoons canola oil
- 2 1⁄2-3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon freshly grated lemon, rind of (optional)
- 1 quart canola oil (for fryng)
- 1 (1 lb) jar honey (clover or orange blossom)
- 1 teaspoon freshly grated orange rind (optional)
- flour, for dusting
- tiny round colored sprinkles (for decorating)
- In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy.
- Gradually add flour and baking powder.
- *Using your hands, mix and knead the mixture well, forming a dough.
- Knead the dough until smooth.
- (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough).
- Form dough into a ball.
- Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
- On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
- Using a sharp knife, cut each rope into 1/3 inch pieces.
- (Optional, pieces may be rolled into balls about the size of marbles).
- Dust cut pieces with a bit of flour.
- Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
- Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown.
- DO NOT crowd the frying pan or fryer.
- Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain.
- Continue frying until all the balls have been fried.
- Place drained, fried balls into a large mixing bowl (or disposable roasting pan).
- Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
- (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating).
- Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls.
- With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
- Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape.
- Sprinkle with colored sprinkles.
- NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.