Recipe by Richard-NYC
READY IN: 3hrs




  • Beat eggs until light.
  • Add all dry ingredients and blend well.
  • Knead until dough forms a smooth surface.
  • Roll dough out on floured board with floured rolling pin to a 1/2 inch thickness.
  • Cut into 1/2 inch strips.
  • Pinch off 1/2 inch pieces.
  • Pour oil in large heavy frying pan until about 2" deep.
  • Heat oil until a small piece of dough bubbles and rises to surface quickly.
  • Do not overheat.
  • Place cut pieces of dough onto slotted spoon and lower into oil.
  • When the dough puffs up and is slightly browned remove with slotted spoon and put fried morsels into a"doubled" brown paper bag to absorb excess oil.
  • Repeat using all the dough---Note: sometimes the oil will froth--give the oil a stir--do not let the oil get too hot or they will burn.
  • When all dough is fried place morsels into a new"doubled" brown paper bag--place bag near heat source to coax out as much oil as possible---leave over night.
  • Next day put struffoli in a new"doubled" and shake shake shake.
  • Heat honey in large heavy pot stir in vanila.
  • Slowly pour struffoli into honey stir to coat.
  • Spoon onto serving plate and sprinkle with colored sprinkles.