Struffoli are traditional Neapolitan Christmas fare, but they are perfect for any festive occasion. Little deep fried dumplings drenched in honey syrup. Luscious!
260g (2 cups) all-purpose (plain) flour
1/2 teaspoon baking powder
3 large eggs
15g (1 tbsp) butter, softened
1 tsp granulated (white) sugar
Vegetable oil for frying
1 cup honey
1/2 cup granulated (white) sugar
Prepare a large wire rack covered with several layers of paper towel.
Whisk together flour and baking powder in a bowl.
In another bowl, whisk together eggs, butter and 1 teaspoon of sugar until frothy. Stir in flour until well combined, then work the mixture into a soft dough with your hands.
If dough is very sticky, lightly flour a work surface. Divide dough into 4 pieces and roll each piece into a rope about 45cm (18″) long and about 1.5cm (about 1/2″) thick. Cut the ropes into 1.5cm (about 1/2″) pieces.
Heat about 2.5cm (1″) of oil to 190°C (375°F) in a wide, heavy-based saucepan or deep skillet. Working in small batches, fry the struffoli until they are puffed and golden brown, tossing very gently to ensure even cooking. Transfer with a slotted spoon to paper towel to drain. Repeat until all struffoli are done.
Combine honey and 1/2 cup sugar in a large saucepan over low heat, stirring constantly until sugar dissolves completely. Turn heat to very low, just enough to keep warm. Add the drained struffoli a few at a time and turn them with a wooden spoon to coat on all sides.
Transfer struffoli to a serving plate and pile them up. Spoon over a little of the remaining syrup. Sprinkle with coloured sprinkles and let stand at room temperature for 1 to 2 hours.
Pull off pieces with your fingers to eat.