- 3 cups Flour
- 1 Tablespoon Sugar
- Zest 1/2 Lemon
- Zest 1/2 Orange
- Pinch of Salt
- 4 Eggs
- 1 tsp Vanilla or grappa or limoncella
- 2 cups canola oil for deep frying
- 2 cups Honey
- 1/2 cup Sugar
- 1/3 cup water
- Mix dry ingredients in a large bowl.
- Make a well in the center and add eggs and vanilla. Slowly incorporate using your fingers. Gather into a ball and let rest for about 30 minutes at room temperature.
- Heat oil in a medium saucepan over medium heat (to test temperature - toss small piece of dough - when it sizzles vigorously - it’s ready!!)
- Grab a golf ball sized ball of dough and roll it between your hands so it forms into a rope about 1/3” in diameter. Then cut rope into 1/3” pieces.
- Fry the balls in batches. Place on paper towel to absorb excess oil.
- Once the balls are done, begin making the honey syrup. Heat the honey, sugar and water in a large saucepan over low heat until the sugar is dissolved then turn up the heat until the liquid boils and bubbles.
- When the foam dies down and the mixture has darkened (all takes about 4 minutes +/-), take off the heat and add the fried balls.
- Using a slotted spoon, remove honey balls and arrange on a lightly oiled piece of wax or parchment paper.
- My grandmother used a glass to form the center of a wreath and put balls all around and then sprinkle with candied fruit or nuts.
- She brought the struffoli wreaths to all her friends and relatives when they visited them during the holidays - a lovely tradition!!