Struffoli

In a large bowl, combine 2 cups of flour, sugar, lemon zest, salt and baking powder.
Cut butter into small chunks and add to the flour mixture. Mix until texture is mealy. Add in the eggs and vanilla, mix. Remove the dough from mixing bowl and transfer onto a lightly floured surface. Knead for 2-3 minutes.
Lightly dust hands and work surface with the flour so the dough doesn’t stick to you as you are working with it. Shape into a ball, then cover the dough and allow it to rest at room temperature for 1 hour.
After one hour, roll out dough, then cut it into strips about as wide as your index finger. Roll the strips into ropes about ¼ inchthick. Then cut into ¼ inch pieces, approximately the size of marbles. Make sure all pieces are separated on the cutting board, so they don’t stick together while cooking.
Heat oil to 375 degrees F - hot enough so the balls of dough cook quickly and don’t absorb too much oil. Use of a thermometer is highly recommended.
Fry dough balls in non-crowded batches, just until golden, which should only it take a couple of minutes. Turn with a slotted spoon or wire strainer to make sure they turn golden all over. As each batch is cooked, remove them to a plate lined with paper towels to absorb excess oil.
In a large pot, bring honey, sugar, and lemon juice until melted and smooth. Remove the pot from the heat. Add the struffoli to the pot and stir gently until all of the balls are evenly coated.
Arrange the struffoli into a wreath shape, or mound like a Christmas tree, on a serving plate. Lightly cover with sprinkles and serve!

Ingredients

Dough

Honey Glaze

Instructions

Notes

Nutrition