Struffoli

If you've ever been to a Christmas eve or Christmas day feast at the home of Italians or Italian-Americans who hail from Southern Italy, struffoli - fried dough balls bathed in honey and covered with sprinkles - are sure to appear at dessert time.
They'd also be perfect for the Jewish celebration of Hanukkah, which features fried foods and whose first night coincides with Christmas eve this year.
I didn't grow up eating these, but my friend Lily, who is from Salerno (near Naples), introduced me to this Neapolitan treat years ago.
Last year, my father brought them for dessert following our fish extravaganza on Christmas eve.
He followed a recipe from Lidia Bastianich's book, "Lidia's Italy in America."
What's on your dessert table this holiday?

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Struffoli

recipe from Lidia Bastianich's "Lidia's Italy in America"

printable recipe here

serves 8 to 10

4 cups all-purpose flour

1/2 cup plus 1 T. sugar

finely grated zest of 1 lemon

finely grated zest of 1 orange

1/4 t. cinnamon

pinch kosher salt

4 large eggs

1 t. vanilla extract

2 T. unsalted butter, cut into small pieces

2 cups honey

vegetable oil, for frying

sprinkles, for garnish

Pulse together the flour, 1 T. sugar, the lemon zest, orange zest, cinnamon and salt in a food processor. Whisk together the eggs and vanilla in a separate bowl. Pour the egg mixture into the food processor with the motor running, and then drop in the butter pieces. Process until a smooth dough forms, about 30 seconds. Knead the dough on the counter a few times, then wrap in plastic and let rest at room temperature at least one hour.

Make the syrup: Combine the honey, the remaining 1/2 cup sugar and 1/3 cup water in a medium skillet over medium heat. Bring to a boil and cook until syrupy, about 6 to 7 minutes.

In the meantime, heat 1 inch of vegetable oil in a pot or straight-sided skillet to about 365 degrees F., or until a piece of dough sizzles on contact. Pinch off a golf-ball sized piece of dough, and roll into a rope about 1/2 inch wide. Cut the rope of dough into pieces the size of a hazelnut and roll into balls. Repeat until all the dough is used.

Fry the struffoli in batches until puffed and golden brown, about 3 to 4 minutes per batch. Drain on a paper-towel-lined baking sheet, and repeat with the remaining struffoli.

Toss the struffoli in the hot honey syrup, in batches, as many at a time a you can fit without crowding. Roll the struffoli in the syrup until well coated, then scoop them up with a slotted spoon or strainer, and drain off the excess syrup. Stack the struffoli in layers on a plate to form a cone, or circle, sprinkling each layer with the sprinkles as you stack. Repeat until all the struffoli are coated in the honey syrup and covered in sprinkles. Drizzle the completed stack of struffoli with any remaining syrup, if you wish.