Little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. Traditionally, Italian Christmas treats.Difficulty: Easy
Cuisine Italian
Keyword cookies
Method Stove Top
Equipment
Large Saucepan (for frying)
Small Saucepan (for Glaze)
INGREDIENTS
Dough Balls
4eggs
¼cupWhite Sugar
¼cupVegetable Oil
1tsp.Vanilla Extract
1tsp.Baking POWDER
¼cupAP Flour
2cupsVegetable Oil - for frying
Glaze:
½cupHoney - or more to taste
½cupWhite Sugar - or more to taste
1Tbsp.Rainbow Nonpareil Sprinkles
INSTRUCTIONS
Dough Balls
Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder.
Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls.
Heat 2 cups vegetable oil in a large saucepan to 350°F or until you see little waves on the bottom of the saucepan.
Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
Glaze
Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth about 5 minutes.
Assembly
Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before the glaze hardens.
Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.