Struffoli (Honey Balls

• Vegetarian

• Produce

  • 1/2 tsp Lemon peel

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Honey

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1 1/2 tsp Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 16 oz Oil

• Desserts

  • 1 Nonpareils

Found on mysequinedlife.com

Description

Ingredients

• 2 eggs
• 1 1/2 tsp granulated sugar
• 1/2 tsp grated lemon peel
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 1/4 cup all-purpose flour, divided
• 16 oz oil, for frying*
• 3/4 cup honey
• Nonpareils, for sprinkling

Directions

• Lightly beat eggs in a mixing bowl. Add sugar, lemon peel, vanilla extract, salt, and 1 cup of the flour and stir until combined.
• Flour a work surface and turn out dough onto it. Knead in remaining 1/4 cup of flour. The dough should only be mildly sticky - not too much. If its too sticky to handle, add additional flour 1 tbsp at a time until it reaches the desired consistency.
• Using a paring knife, cut dough into 10 equally-sized sections. Roll each section into a long, thin cylinder about 1/2-thick, and slice them into approximately 1/2-wide pieces.
• Add oil to a pot with tall sides (about 3-qt. capacity) and place over medium heat on the stovetop. Once oil reaches 375°F, add about one-third of the dough balls and allow them to fry for a few minutes, until they turn golden-brown. Remove the struffoli from the oil and place on a plate lined with paper towels to absorb excess oil.
• Continue with the remaining two batches, placing a layer or two of paper towels between batches. Let struffoli cool, and then place them in a bowl.
• Heat honey in a small saucepan until its warmed and easily pourable. Pour warmed honey over top of the struffoli and stir to evenly coat.
• Arrange struffoli on a plate in a big mound and sprinkle nonpareils over top. Allow to cool and serve at room temperature. Store in an airtight container at room temperature.