Struffoli (Honey Balls)

These treats are typically found on a Saint Joseph’s Day table. This recipe is was dictated to me by my late Aunt Betty, who rarely wrote her recipes down, but was able to rattle them off from memory upon my frequent requests. (She and my mom would have scolded me for not making these dough balls smaller, but my time was limited, so they are just a little bigger than what most people are familiar with. No flavor was sacrificed, promise!)

I used my handy Presto Fryer to make sure the temperature of the oil was consistent, but Struffoli can be prepared on a stovetop just as successfully. You may be able to ascertain from the photos that the frying process was done on my patio under the Western New York sunshine. And… in case you’re wondering, I used canola oil.

Once the oil reached the right temperature, I tossed in a couple of pieces of dough to test the cooking time. They cook very quickly, so keep a close eye to make sure they don’t burn.

Stuffoli

3 large eggs
1 tablespoon butter, softened
1 teaspoon sugar, plus 1/2 cup sugar
2 cups all-purpose flour
1/2 tablespoon baking powder
1 teaspoon orange zest
1 cup honey
3/4 cup colored sprinkles
Vegetable oil for deep frying

Whisk together eggs, butter, 1 teaspoon sugar until foamy. Add baking power and flour. Work the mixture into a soft dough with your hands. Divide dough into four 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 flour to dust them lightly. Shake off excess flour.

Heat oil to 375 degrees in a deep fryer. Fry the stuffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain.

Combine the honey, orange zest and the 1/2 cup sugar in a large saucepan 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 platter and mound them into a pyramid, shaping with wet hands.

Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Break off desired number of pieces with hands to eat.