Strufoli II

Strufoli II

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About this recipe: Italian Honey Balls. These are the authentic ones made by my 82 year old sister from our mother's recipe. If pine nuts aren't available, use slivered almonds instead.


Serves: 8 

  • 3 cups (375g) plain flour
  • 4 eggs, beaten
  • 1/4 cup (60g) butter
  • 1/2 cup (110g) caster sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon lemon zest
  • 1 1/2 cups (375ml) honey
  • 3/4 cup (90g) pine nuts
  • 60g colored candy sprinkles

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.
  2. Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces .5cm long. Roll these pieces into little balls and set aside.
  3. In deep frying pan, heat oil about 5cm deep. Fry balls until golden brown. Drain on paper towels.
  4. In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.
  5. Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. Cool.

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