Neapolitan honey treats
In Naples Struffoli is a holiday treat available during most festivities, especially religious holidays. You can easily spot it during Carnevale.
400 gr flour
40 gr sugar
60 gr butter
1/2 orange peeled and grated
3 full eggs and 1 egg yolk
1 pinch salt
15 gr aniseed liqueur
35 gr sugar sprinkles
350 gr honey
30 gr candied orange peel
Melt the butter and let it cool completely, once it is cold, place the flour, eggs, grated orange peel, cold melted butter and the aniseed liqueur in a bowl. Mix the ingredients well, then transfer the dough on a clean surface and knead it well, until you get a smooth and homogeneous dough ball. Cover it with a tea towel and let it rest for about 30 minutes at room temperature.
After, slice the dough ball in 6-7 parts. Roll each of them into dough sticks of about 1/2 inch diameter, then cut them into small, 1/2 inch pieces. Place them on a teatowel, making sure they do not touch each other (they would stick otherwise!).
At this stage, we are ready to fry our struffoli!
Pour enough oil in a pan to comfortably deep fry our dough balls in and, when it is hot, place the struffoli in it with the aid of a skimmer. The oil should be kept hot and you should cook the struffoli in small quantities.
They are ready when golden and fragrant, about 3-4 minutes. Make sure to transfer them on a tray covered with kitchen paper.
While the struffoli cool completely, start preparing the coating. Slice the candied orange and lemon peels in small pieces, then heat up the honey in a pan on a low heat and, once it is runny and melted, add to it the struffoli with the sprinkles and the prepared citrus peels.
Take a large plate and a jar or glass, put in the middle of the plate then distribute the honey and struffoli mixture around it. This will give the struffoli, once the honey solidifies, their typical “donut” (or crown) shape! Remove the glass gently before serving!
Notes: Struffoli last for three or four days and should be kept under a glass lid, and should not be frozen.