HOW TO MAKE: Struffoli – Neapolitan Christmas Honey Balls | David Rocco’s Recipes

Hey guys! Today I’m showing you how to make struffoli (or Neapolitan Christmas Honey Balls)

RECIPE:

For the dough:
2 cup Flour, all purpose + extra for dusting
1 orange, zested and 1/2 squeezed juice
2 lemon, zest
4 eggs
2 tbsp white wine
1/2 tsp salt
1/2 tsp sugar
1 tbsp peanut oil

For Frying:
Peanut oil for deep frying

To finish:
1 cup honey
1 orange, zested
2-3 tbsp candy sprinkles

In a boil or stand mixer, add your flour, orange zest and 1/2 squeezed orange juice, lemon zest, eggs, white wine, salt, sugar and peanut oil and mix until you have a sticky dough. Remove dough from bowl, add some flour to a work surface and continue to kneed until uniform and dough doesn’t stick to your hands. Let dough rest and cover with plastic wrap for 45 minutes.

Cut the dough into little pieces and roll out into logs about the thickness of your pinky finger and cut into little pieces, the size of marbles. Make sure you don’t crowd the marble sized dough balls or they will stick together.

In a deep rimmed pan, heat up the peanut oil and add in the marble sized dough balls and cook until golden. Do not overcrowd. Cook in batches and when golden, remove dough balls from oil and let drain on absorbent paper towel. Continue until all the balls are fried.

In a large surfaced frying pan, heat honey and add orange zest. Add in the crispy golden dough to the honey and make sure they get all covered in the honey. You may have to work in batches to cover all the struffoli.

With a serving platter, add a glass in the middle of the dish and spoon 1/2 the honey covered struffoli around the glass and top with the candy sprinkles. Continue adding the remaining half of the struffoli on top finishing with more candy sprinkles. Remove the glass as you should have a the shape of a Christmas Wreath.

Leave the struffoli out at room temperature and let rest for a few hours before serving.

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