Struffoli (Neapolitan Honey-Glazed Dough Balls)

Dough

• 250 g Plain flour
• 1 tsp Baking powder
• 25 g Caster sugar
• 1 pinch Fine sea salt
• ½ tsp Ground cinnamon
• 1 medium Lemon
• 2 Egg
• 40 g Unsalted butter, softened

Frying and glaze

• 900 ml Vegetable oil
• 200 g Honey
• 1 tsp Dried orange zest
• 50 g Roasted almonds

1. In a mixing bowl, whisk together the plain flour, baking powder, caster sugar, fine sea salt and ground cinnamon. Finely zest the lemon into the bowl, then add the eggs and unsalted butter. Mix to a shaggy dough, then knead briefly until smooth and supple.
2. Cover the dough and let it rest at room temperature so it relaxes and is easier to roll. It should feel slightly softer after resting.
3. Divide the dough into 4 pieces and roll each into a thin rope, about the thickness of your little finger. Cut into small nuggets, then roll each piece between your palms to make small balls. Keep them small so they cook through quickly and evenly.
4. Heat the vegetable oil in a large pot to 170°C (340°F). Fry the dough balls in batches for 2 to 3 minutes, stirring gently, until evenly golden and cooked through. Lift out with a slotted spoon and drain well before frying the next batch.
5. Warm the honey in a saucepan over low heat just until fluid, then stir in the dried orange zest. Add the fried dough balls and toss gently until every piece is glossy and coated. Tip into a mound on a serving plate and sprinkle over the roasted almonds.
6. Leave the struffoli to stand briefly so the honey glaze sets slightly. Serve at room temperature, pulling off small clusters to eat.

Made this recipe? Rate it — a comment is optional.