Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 1 Servings
Total Time (median): 1 : 00 Active Time: 22 : 52
US/Metric: [convert to metric]
Ingredients
Preparation
Here is the recipe,unfortunately not T.nt (sdm-marked), but from one of my favorite cookbooks: "Ciao Italia" by Mary Ann Sposito In a bowl,whisk together the eggs,butter,and 1 t sugar until foamy. Sift the flour with the baking powder and stir into the egg mixture.With your hands work the mixture into a soft douhg. Divide the dough into 4 pieces. On a floured surface,roll ea piece into a rope about the width of your index finger and 12" long. Cut the ropes into 1" pieces. Toss the pieces with enough flor to dust them lightly, and shake off the exces flour. In a deep fryer, heat the oil to 375 . Fry the struffoli a few handfulls at atime, until puffed up and golden brown. Tranfer with a slotted spoon to brown paper to drain. In a large saucepan, combine the honey and the 1/2 cup sugar and heat over low heat, stirring until the sugar is dissolved,Keep warm over low heat. Add the fried balls a little at a time, and turn them to coat all sides. Transfer them to a large plate and mound them into a pyramid shaping it with wet hands. Sprinkle with the colored sprinkles and let stand 1 to 2 hours. Break pieces with your hand to eat. Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Leon & Miriam Posvolsky on Aug 09, 1997
