Eating one delicious honey-covered ball at a time was the custom.
Struffoli (fried Honey Dipped Dough Balls)
ING 1¼ cups Flour ¼ tsp Salt 2 Eggs Veg Peanut or Canola oil
METHOD mix flour and salt. Make a well; break in eggs. W/ fork, gradually beat the flour into eggs until stiff dough forms. Turn dough out onto a lightly floured board and knead vigorously, 8-10 min to a smooth, compact dough. Shape it into a dish, saran and let rest 20 min. Cut the dough into 1/2 inch slices. Between the palms of your hands, not on a board, roll the dough slices into 1/4 inch thick ropes. Cut the ropes into 1/4 inch pieces.
In a large skillet, heat 1/4 to 1/2 inch oil until a piece of dough sizzles immediately. Fry the struffoli, turning them in hot oil with slotted spoon, until they become dark, nutty brown on all sides. They will expand to more than double their size, so do not crowd the pan. When done, drain struffoli on absorbent paper.
FINAL In large pan, heat cup honey over low heat very hot-not boiling. Add struffoli/stir coat well with wooden spoon. Offheat stir until honey has cooled and thickened and is coating well. Stir in any options.
PLATING Pour dough balls onto server, mounding into a Christmas tree shape (or a wreath).
Scrape residual syrup over to drip down the struffoli. Garnish w/ suggested options. Let stand to thoroughly cool before serving.
Optional Garnishes: 1/4 Cup Finely Diced Candied Orange Peel or Mixed Candied Peels; 2 T. To 1/4 Cup Slivered Almonds or Coarsely Chopped Hazelnuts or Pistachios, multicolored sprinkles and/or candied cherries.