Ingredients
The following ingredients have 12 Servings
- 3 cups Tipo 00 or all-purpose flour ((420g) spooned and leveled*)
- ⅓ cup sugar ((65g))
- ½ tsp baking powder
- 3 large eggs (lightly beaten)
- 1 zest of one orange
- 2 tbsp dark rum
- 4 tbsp melted butter ((55g))
- 1 pinch of salt
- Vegetable oil for frying
- 1 cup honey ((300g))
- Sprinkles
Instruction
- Put all the dry ingredients (flour, sugar, baking powder, salt & orange zest) in a large mixing bowl and stir to combine. Make a well in the middle and add the melted butter, eggs and rum.
- Mix the ingredients together until it starts to come together then knead into a smooth ball. Wrap in plastic wrap and leave to rest for 30 minutes.
- Once rested, cut the dough in half then cut each half into 3 equal pieces. One at a time roll each piece of dough into a long sausage shape about 1cm (1/2 inch) thick. Cut each log into small pieces roughly 1cm (1/2 inch) in size (just like making gnocchi but much smaller).
- Roll each cut piece of dough into balls using the palms of your hands and place on a board or surface lightly dusted with flour so they don’t stick. Make sure they are in a single layer and not on top of each other.
- Using a thermometer, heat the oil in a large pot to 375°F (190°C) at least 2-3 inches deep. Fry the struffoli in batches until golden brown (30-40 seconds). Remove with a slotted spoon and drain on kitchen paper.
- Once the struffoli have cooled, add the honey to a large pot (big enough to hold all of the struffoli) and heat it gently just until it becomes very liquidy, it will only take a few seconds.
- Add the cooled struffoli and gently stir until they are thoroughly coated in the honey, let them soak up the honey for 2-3 minutes.
- Arrange the struffoli in your desired shape (ring or mound) on a serving plate (see notes for tips) and once the honey has cooled sprinkle over your festive sprinkles.
