I used my handy Presto Fryer to make sure the temperature of the oil was consistent, but Struffoli can be prepared on a stovetop just as successfully. You may be able to ascertain from the photos that the frying process was done on my patio under the Western New York sunshine. And... in case you're wondering, I used canola oil.
Once the oil reached the right temperature, I tossed in a couple of pieces of dough to test the cooking time. They cook very quickly, so keep a close eye to make sure they don't burn.
Stuffoli
- 3 large eggs
- 1 tablespoon butter, softened
- 1 teaspoon sugar, plus 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon orange zest
- 1 cup honey
- 3/4 cup colored sprinkles
- Vegetable oil for deep frying
Heat oil to 375 degrees in a deep fryer. Fry the stuffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain.
Combine the honey, orange zest and the 1/2 cup sugar in a large saucepan 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 platter and mound them into a pyramid, shaping with wet hands.
Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Break off desired number of pieces with hands to eat.