Struffoli (Neapolitan Honey Balls)

• •500 g All-purpose flour
• •3 piece Large eggs
• •1 piece Egg yolk
• •60 g Unsalted butter (at room temperature)
• •60 Granulated sugar
• •1 tbsp Anise liqueur or limoncello
• •1 piece Orange zest (from 1 orange)
• •1 piece Lemon zest (from 1 lemon)
• •1 pinch Fine salt
• •350 g Wildflower honey
• •to taste Colored sprinkles ("diavulilli")
• •to taste Mixed candied fruit (diced (e.g., orange, citron, candied pumpkin))
• •as needed Peanut oil (for frying)

Instructions

1. 1

   On a clean surface or in a large bowl, mound the flour and make a well in the center. Add the eggs, egg yolk, sugar, softened butter, anise liqueur, citrus zest, and a pinch of salt. Quickly knead until a smooth and compact dough forms. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

2. 2

   Divide the rested dough into small pieces. Roll each piece between your hands to form thin ropes, about 1 centimeter (0.4 inches) thick. Using a sharp knife, cut the ropes into very small cubes (remember they will puff up when fried).

3. 3

   Heat abundant peanut oil in a deep pan or pot. When the oil is well heated (around 170°C or 340°F), fry the struffoli in small batches. Drain them as soon as they are puffed and lightly golden (this will take less than a minute per batch!). Transfer them to a plate lined with paper towels to absorb excess oil.

4. 4

   In a very large pot, gently melt the honey over very low heat. Turn off the heat and add the fried struffoli to the pot. Stir in a portion of the diced candied fruit and colored sprinkles. Gently mix with a wooden spoon to coat everything evenly with the honey.

5. 5

   Arrange the struffoli on a round serving platter. Traditionally, a jar or glass is placed in the center of the platter to help create the classic ring shape. Once cooled, remove the jar and decorate the surface with the remaining colored sprinkles and pieces of candied fruit.

Chef's Tips

• 💡To ensure even cooking, do not overcrowd the pan when frying; work in small batches.
• 💡For an extra aromatic touch, you can warm a bay leaf in the honey while it melts, then remove it before adding the struffoli.
• 💡The dough can be prepared ahead of time and rested in the refrigerator for up to an hour, just bring it back to room temperature before shaping.