MAKES 3 1/2 TO 4 DOZEN
It just wasn't Easter in our house without struffoli, little fried puffs coated with honey. What was so memorable about them was not so much their sticky exterior but their special pyramid shape on the serving platter.
3 large eggs
1 tablespoon butter, softened
1 teaspoon plus 1/2 cup sugar
2 cups King Arthur™ Unbleached, All-Purpose Flour, sifted
1/2 teaspoon baking powder
1 cup honey
Flour for dusting
Vegetable oil for deep-frying
In a bowl, whisk together the eggs, butter, and the 1 teaspoon sugar until foamy. Sift the flour with the baking power and stir into the egg mixture. With your hands, work the mixture into a soft dough. Divide the dough into 4 pieces, On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long.
Cut the ropes into 1-inch pieces. Toss the pieces with enough flour to dust them lightly, and shake off the excess flour. In a deep fryer, heat the oil to 375°F. Fry the struffoli a few handfuls at a time, until puffed up and golden brown. Transfer with a slotted spoon to brown paper to drain.
In a large saucepan, combine the honey ant the 1/2 cup sugar and heat over low heat, stirring, until the sugar has dissolved; keep warm over low heat. Add the fried balls a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large plate and mound them into a pyramid, shaping it with wet hands.
Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off pieces with your hands to eat.
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