Struffoli

🔥 Prep

• Measure out 300 g of flour into a large mixing bowl.
• Measure out 50 g of sugar and add it to the flour.
• Crack 3 eggs into a separate bowl and beat them lightly.
• Measure out 100 ml of honey and set aside (warm slightly if needed).

🔥 Cook

• 1. Make a well in the center of the flour‑sugar mixture and pour in the beaten eggs.
• 2. Mix until a shaggy dough forms, then knead for 2 minutes until smooth and elastic.
• 3. Cover the dough with a clean cloth and let it rest for 15 minutes at room temperature.
• 4. On a lightly floured surface, roll the dough into ropes about 1 cm thick.
• 5. Cut the ropes into 1 cm pieces and roll each piece between your palms to form small balls.
• 6. Heat vegetable oil in a deep pot to 180 °C (medium‑high heat) for frying.
• 7. Fry the dough balls in batches, turning occasionally, for 2‑3 minutes until they turn golden brown.
• 8. Remove the fried balls with a slotted spoon and drain them on paper towels.
• 9. In a small saucepan, warm the 100 ml honey over low heat until it becomes fluid and easy to pour.
• 10. Transfer the fried dough balls to a large bowl, pour the warm honey over them, and toss to coat evenly.
• 11. Let the honey‑coated struffoli cool for 5 minutes, then shape them into a mound or wreath on a serving platter.

🔥 Serve

• Arrange the struffoli in a festive mound or ring shape on a platter.
• Optional: sprinkle with colored nonpareils, candied citrus peel, or chopped nuts for extra texture and color.
• Serve alongside espresso, dessert wine, or a cup of sweet sparkling wine.