- 4 cups all-purpose flour
- 8 eggs
- 2 egg yolks
- Pinch of salt
- 4 tablespoons softened butter
- Grated rind of 1/2 lemon
- Grated rind of 1/2 orange
- Oil for frying
- 3/4 cup honey
- 4 tablespoons sugar
- 3/4 cup diced candied orange peel (optional)
- Multi-colored candy shots for decoration
Sift the flour into a bowl. Make a well in the middle and add the whole eggs and the grated lemon and orange rind. Mix to a smooth dough, knead thoroughly and leave to rest for one hour, covered with a damp cloth.
Heat plenty of oil in a deep pan. Break off pieces of the dough, roll into ropes roughly 1/2- inch thick and then break off pieces 1/4-inch long. In other words, make small pieces of dough 1/2- inch thick by 1/4-inch long. When the oil is very hot, add the pieces of dough a few at a time and fry them until golden. Drain on paper towels.
Put the honey, sugar, and a few tablespoons of water into a pan, bring to a boil and simmer until the foam disappears and the mixture is yellow and clear. Lower the heat and immerse the struffoli in the mixture. Stir quickly and pour onto a round plate. Wet your hands with cold water and quickly shape the struffoli into a ring or a round dome. Sprinkle with the colored candies and optional orange peel. Serve after several hours or, better yet, the next day. Struffoli will keep for a week or more if carefully wrapped in a wax paper or foil.
Recipe: Fra Noi