Struffoli o Cicerchiata (Italian Honey Dough Balls) recipe
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Ingredients
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4 ¾ cups all-purpose flour
4 eggs
5 ½ tablespoons butter
2 tablespoons white sugar
1 egg yolk
½ lemon, zested
½ teaspoon rum extract
1 pinch salt
1 ½ (12 ounce) jars honey
vegetable oil for frying
¼ cup sugar sprinkles, or to taste
Nutrition Info
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635.7 calories
carbohydrate: 110.8 g
cholesterol: 111.7 mg
fat: 19.1 g
fiber: 1.8 g
protein: 9.3 g
saturatedFat: 6 g
servingSize: -
sodium: 94 mg
sugar: 65.4 g
transFat: : -
unsaturatedFat: : -
Directions Struffoli o Cicerchiata (Italian Honey Dough Balls)
Directions
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Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap, let stand for 30 minutes.
Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces, roll into balls. Dust with flour to prevent from sticking.
Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey, stir gently with a wooden spoon until coated.
Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.