Christmas Honey Fritters (Struffoli)

Ingredients

• •3½ cups all-purpose flour
• •5 whole large eggs
• •1 whole large egg yolk
• •2 lemons lemon zest
• •1 lemon lemon juice
• •1 orange orange zest
• •½ teaspoon salt
• •1 tablespoon limoncello or grand Marnier
• •4 cups extra-virgin olive oil
• •2 cups honey
• •½ cup confectioners sugar
• •for dusting

Cooking Instructions

1. 1.

   1. In a large bowl, combine the flour, eggs, yolk, half the lemon zest, the orange zest, salt, and limoncello. Stir with a wooden spoon to mix well, then knead into a firm dough, 8 to 10 minutes. Cover and allow to rest in the refrigerator for 30 minutes.

   40 min

2. 2.

   2. Cut the dough into golf ball-sized pieces. One at a time, roll each one into a 1/2-inch-thick rope, and cut into 1/2-inch-long pieces, and roll each piece into a ball. Place in a floured tray.

   30 min

3. 3.

   3. In a large deep pot, heat the oil to 375°F. Working in batches to avoid crowding the pan, fry the balls until dark golden brown, using a slotted spoon to turn them often; they will puff up while cooking. As they finish, transfer them to a tray lined with paper towels, to drain.

   25 min

4. 4.

   4. When all of the struffoli are cooked, combine the honey, lemon juice, and the remaining lemon zest in a wide 6-to 8-quart pot until quite warm (about 150°F) and substantially thinner. Add the struffoli and stir carefully until well coated. Remove from the heat and allow to cool for 5 minutes in the pot, stirring frequently.

   15 min

5. 5.

   5. Pour out the stroffoli onto a large serving tray in the form of a pyramid or a ring. Sprinkle with confectioners' sugar and serve.

   5 min