Struffoli- A Neapolitan Christmas Treat

Struffoli is a Neapolitan dish made of deep fried balls of dough . Struffoli are crunchy on the outside and light inside. They are traditionally served with honey with bits of orange rind and chopped nuts.  Too Tasty!

Ingredients

For the dough

• 3 1/3 cups (400 g) flour
• 4 eggs
• 1 teaspoon grain alcohol
• A chunk of butter the size of a small walnut
• 1 tablespoon sugar
• The zest of a half a lemon, grated
• The zest of half an orange, grated
• 1 pinch salt
• 1 pot full of olive oil for frying

For the seasoning

• 3/4 pound (300 g) honey
• 3/4 cup (150 g) sugar
• 1/3 cup water
• 2 ounces diavolilli (tiny, variously colored candied almonds)
• 4 candied cherries, halved
• 2 ounces (50 g) candied orange peel, half finely diced and half cut into fine strips
• 2 ounces (50 g) candied citron, half finely diced and half cut into fine strips
• 2 ounces (50 g) candied melon rind, half finely diced and half cut into fine strips

  Method

1. Combine the ingredients for the dough to make a workable dough, knead it well, and let it sit for at least an hour, covered. Pluck off piece and roll them out under your fingers to form snakes about as thin as your pinkie, and cut them into quarter-inch long pieces.
2. Fry the pieces a few at a time in hot oil until brown, and drain them on absorbent paper. Should the oil start to froth after a bit, and the froth overflow the pot, change the oil.
3. Take a second, preferably round-bottomed pot and put the honey, sugar and water in it.
4. Boil the mixture until the foam dies down and it begins to turn yellow. At this point reduce the heat as much as possible and add the struffoli and the diced candied fruit.
5. Stir to distribute everything evenly through the honey and turn the mixture out onto a plate. Shape the mixture into a wreath with a hole in the middle, dipping your hands frequently into cold water lest you burn yourself.
6. Sprinkle the candied fruit strips and the diavolilli over the ring and arrange the cherry halves evenly. Struffoli will keep a week or more if covered, and improves with age.
   

(Source:i talianfood.about.com )