Crunchy on the outside and soft as you bite. An italian Neapolitan sweet dough desserts.
For the Struffoli:
4 cups all purpose flour
1 egg yolk
2 tbsp sugar
1/3 cup butter
1/2 Lemon- grated rind
Pinch of Salt
Oil for frying
To garnish and decorate:
400 gram Honey
Coloured candy sprinkles
Cinnamon flavoured candy sprinkles (optional)
100 gram candied Orange (optional)
Make a mound of flour on a flat working surface. Make a well in the middle of the mound and add the egg, butter, sugar, grated rind of half a lemon and a little salt.
Combine all together and knead until smooth and well-formed, shape into a ball and set aside for half an hour.
After 30 minutes, knead the ball again quickly before dividing into small balls about the size of orange, then roll them out to make strips as thick as your finger; cut them into small pieces. Transfer them on a cloth sprinkled with flour. Place them in a sieve just before frying to remove excess flour.
Deep fry a few by batches in boiling oil. It is cooked once they swell up and turn golden, but not too dark. Transfer on a plate with Drain paper towels.
In a large sauce pot, heat honey slightly and remove it from heat. Carefully add the fried struffoli in the pot of honey, stirring gently until they are soaked. Finally, add about half of the candy sprinkles and chopped candied fruit and stir.
Serve in a bowl and enjoy!