Interested in trying something new this Easter? How about honey balls. This desert is and easy one to make and sure to be a crowd pleaser.
Struffoli (English translation honey balls) is an Italian desert traditionally served during Easter. The name struffoli, a traditional festive dessert formed by several small balls of dough, is believed to come from the Greek word stróngylos, meaning ’round in shape’. While Italian honey balls are sometimes made quite simply, without extra flavorings, you can add citrus (lemon, lime or orange) zest to give an additional flavour.
- 3 large eggs
- 1 tablespoon butter, softened
- 2 cups Unbleached, All-Purpose Flour, sifted
- 1 teaspoon plus 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1 cup honey
- Flour for dusting
- Vegetable oil for deep-frying
- Colored sprinkles
In a bowl, whisk together the eggs, butter, and the 1 teaspoon sugar until foamy. Sift the our with the baking power and stir into the egg mixture. With your hands, work the mixture into a soft dough. Divide the dough into 4 pieces, On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long.
Cut the ropes into 1-inch pieces. Toss the pieces with enough our to dust them lightly, and shake off the excess our. In a deep fryer, heat the oil to 375°F. Fry the struffoli a few handfuls at a time, until puffed up and golden brown. Transfer with a slotted spoon to brown paper to drain.
In a large saucepan, combine the honey and the 1/2 cup sugar and heat over low heat, stirring, until the sugar has dissolved; keep warm over low heat. Add the fried balls a few at a time, and turn them with a wooden spoon to coat on all sides.
Transfer the balls to a large plate and mound them into a pyramid or doughnut, shaping it with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break of pieces with your hands to eat.
Recipie Courtosey: Ciao Italia