INGREDIENTS:
- 3 cups sifted all-purpose flour
- 3 eggs, well beaten
- 6 tbsp. Sugar
- 2 tbsp. Butter
- 1/2 tsp. Each grated lemon and orange rind
- 2 tbsp. Minced candied orange peel
- 1/2 cup minced candied citron
- 1 tbsp. Brandy
- salt to taste
- 1-2 tbsp. Milk
- deep fat or oil, heated to 360 degrees
- 3/4 cup honey
- 3 tbsp. Colored sprinkles for decoration
METHOD:
Mix flour, eggs, 1 tablespoon of the sugar, butter, grated lemon
and orange rind, candied orange peel, half of the citron, brandy
and a pinch of salt. Add milk if necessary to make a stiff dough.
Knead dough on a floured surface, shape it into a ball, wrap in
a towel and let stand for about an hour. Pinch off pieces the size
of a large olive an roll with the fingers into slender sticks the
shape of little finger. Join ends to form a ring. Drop into preheated
hot oil. When they are golden brown, remove from pan with a slotted
spoon and drain on paper toweling.
In a large saucepan mix honey, remaining sugar and 2 tablespoons
water. Bring to a boil over moderate heat and simmer until syrup
takes on a yellowish color. Lower heat and add "struffoli",
stirring to cover them completely with honey. Drain and put them
on a plate in a mound. Sprinkle with colored sprinkles. Garnish
with remaining citron. |
