Struffoli o Cicerchiata (Italian Honey Dough Balls)
Recipe information
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Cooking:
25 min.
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Servings per container:
10
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Source:

Ingredients for - Struffoli o Cicerchiata (Italian Honey Dough Balls)

1. All-purpose flour - 4 ¾ cups
2. Eggs - 4
3. Butter - 5 ½ tablespoons
4. White sugar - 2 tablespoons
5. Egg yolk - 1
6. Lemon, zested - ½
7. Rum extract - ½ teaspoon
8. Salt - 1 pinch
9. Honey - 1 ½ (12 ounce) jars
10. Vegetable oil for frying - 1 ½ (12 ounce) jars
11. Sugar sprinkles, or to taste - ¼ cup

How to cook deliciously - Struffoli o Cicerchiata (Italian Honey Dough Balls)

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.