Strufoli – Honey Balls
For the dough:
2 cups flour
One tbs. sugar
grated zest of 1/2 lemon
Two egg yolks
One pinch of salt
Two tbs. butter
For the topping:
Eight oz. honey
4 oz. candied orange rinds, finely diced
How to make the Strufoli – Honey Balls:
Make a Fontana (fountain) with the flour on a pastry board. Add six whole eggs and two egg yolks, butter, sugar, lemon, and a pinch of salt. Knead into a smooth but firm dough.
Cut the dough into pieces. Roll them into long cylinders 1/2-inch in diameter, and cut each of these into 1/4-inch nuggets. Use up all the dough and place the chunks on a floured surface.
Fry the strufoli in hot oil a few at a time. When golden, drain them well and dry them on paper towels to get rid of excess fat. Put the honey in a saucepan (preferably with a concave bottom) and bring to a boil. Simmer until the foam subsides and the honey turns golden. Turn the heat down very low and add the strufoli with the candied fruit and the grated peel. Mix well, coating all strufoli evenly.
Place on a dish and mold them into desired shape (flat, round, or cylindrical). Always serve strufoli at room temperature, do not refrigerate.
Strufoli is similar to Sicilian pignolata, though the latter is coated with sugar and egg white glaze or a chocolate glaze instead of honey.
Strufoli – Honey Balls is a Regional recipe from Campania