The (neapolitan italian struffoli

• Produce

  • 1/2 Lemon, Zest of organic

• Refrigerated

  • 1 Egg

• Condiments

  • 100 g Honey, pure

• Baking & Spices

  • 125 g 00" flour
  • 1 Salt
  • 15 g White sugar

• Oils & Vinegars

  • 250 ml Olive oil, Extra Virgin

• Dairy

  • 25 g Butter

• Beer, Wine & Liquor

  • 2 tbsp Limoncello liquor

• Other

  • 10 g R (0.3 oz of confetti

Found on gourmetproject.net

Ingredients

• 125 gr (5.4 oz) of 00 flour
• 1 egg
• 15 gr (0.5 oz) of white sugar
• 25 gr (0.9 oz) of butter, room temperature
• 2-3 tablespoons of limoncello liquor
• The zest of ½ organic lemon
• Salt
• 250 ml (8.5 oz) of extra-virgin olive oil
• 100 gr (3.5 oz) of pure honey
• 10 gr (0.3 oz) of (gold) confetti/sprinkles

Directions

• Place flour on a working surface (or food processor bowl). Form a hole in the middle and pour in egg, butter, sugar, lemon zest, limoncello and 1 pinch of salt.
• Work the dough until it comes together and you can form a ball.
• Cover the dough and let it rest in a warm spot of the house for at least 30 minutes.
• Take back the dough and work it to get 3 cm/1 inch large cylinders. Cut them in 2.5 cm/1 inch pieces and display them over a floured surface. For a better result, you may work each piece between your palms to get a spherical, more regular form (not mandatory).
• Heat the oil in a medium tall pot.
• Shake the struffoli to get rid of excess flour, using a coriander or fine thieve, and dip them in the hot oil. When they get golden brown, use a skimmer to transfer them to a plate with blotting paper.
• Immediately after frying, melt honey in a large pot. Throw in the struffoli and mix delicately. As soon as they are well covered with honey, and the temperature has decreased a bit, add confetti, mix well and pour the whole thing on a serving plate.
• Bring to room temperature and serve (you can make them 1-2 days ahead of time).