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Submitted by Recipe Rain
Prep time 20 mins; Cook time 15 mins
Serves 6 to 8
- 2 eggs
- 1 1/2 tsp granulated sugar
- 1/2 tsp grated lemon peel
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/4 cup all-purpose flour, divided
- 16 oz oil, for frying
- 3/4 cup honey
- Nonpareils, for sprinkling
- Lightly beat eggs in a mixing bowl. Add sugar, lemon peel, vanilla extract, salt, and 1 cup of the flour and stir until combined.
- Flour a work surface and turn out dough onto it. Knead in remaining 1/4 cup of flour. The dough should only be mildly sticky - not too much. If it's too sticky to handle, add additional flour 1 tbsp at a time until it reaches the desired consistency.
- Using a paring knife, cut dough into 10 equally-sized sections. Roll each section into a long, thin cylinder about 1/2"-thick, and slice them into approximately 1/2"-wide pieces.
- Add oil to a pot with tall sides (about 3-qt. capacity) and place over medium heat on the stovetop. Once oil reaches 375°F, add about one-third of the dough balls and allow them to fry for a few minutes, until they turn golden-brown. Remove the struffoli from the oil and place on a plate lined with paper towels to absorb excess oil.
- Continue with the remaining two batches, placing a layer or two of paper towels between batches. Let struffoli cool, and then place them in a bowl.
- Heat honey in a small saucepan until it's warmed and easily pourable. Pour warmed honey over top of the struffoli and stir to evenly coat.
- Arrange struffoli on a plate in a big mound and sprinkle nonpareils over top. Allow to cool and serve at room temperature. Store in an airtight container at room temperature.