Struffoli

Delectable fried dough balls covered in honey and pine nuts, mounded on a platter and served with sprinkles on top are the Neaplolitan treat called struffoli. Many Italians like to consume this treat around Christmas and Easter time. While Christmas may be over in the United States, much of the world is still celebrating while waiting for the arrival of the three wise men with their gifts. Take a little time to enjoy the rest of the season while feasting on struffoli. Buon Natale! (That's Merry Chritmas in Italian.)

Ingredients

• 3 cups

  all-purpose flour

• 5

  eggs, beaten

• 1/4 cup

  butter, melted

• 1/2 cup

  granulated sugar

• 1/2 teaspoon

  fleur de sel salt

• 4 teaspoons

  baking powder

• 1 tablespoon

  lemon zest

• 2 cups

  honey

• 2 teaspoons

  orange zest

• 3/4 cup

  pine nuts

• 1/4 cup

  colored sprinkles

• 3 cups

  vegetable oil

Directions

In the bowl of a stand mixer, combine flour, sugar, salt, baking powder and lemon zest.

Make a well in the center of the flour mixture and pour eggs and melted butter inside.

Mix with paddle attachment until ingredients are combined.

Scrape down sides of bowl and mix dough with a dough hook on low speed until mixture is smooth and non-sticky.

Heat vegetable oil over medium heat in a deep skillet.

Cut small pieces of dough and roll into ropes about the thickness of a standard sized pencil.

Cut ropes into 1/2” pieces and carefully place dough balls in the center of the skillet with a slotted spoon when oil is hot enough for frying (bubbles will form around the handle of a wooden of a submerged wooden spoon when oil is hot enough.)

Fry dough balls until golden brown all around and place on paper towel lined baking sheet with slotted spoon.

Boil honey and orange zest in a large sauce pot for three minutes and add fried dough balls and pine nuts, mixing with a wooden spoon. Take pot off heat.

Mound dough balls on platter or dinner plate and place sprinkles on top.