cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 teaspoon grated orange zest
Vegetable oil for frying
1 cup honey
Multicolored candy sprinkles
In a large bowl, combine the flour and salt.
Add the eggs and zest. Stir until well blended.
Transfer to a lightly floured surface and knead for 1-2 minutes.
Add a little more flour if dough seems sticky.
Shape the dough into a ball, cover with an overturned bowl.
Let rest for 30 minutes.
Roll the dough into 1/2-inch thick ropes then cut into 1/2-inch
Heat about 2 inches of oil to 370 degrees F. in a wide saucepan or
Begin adding struffoli in batches into the oil to fit without
Cook, stirring occasionally with a slotted spoon, until crisp and
brown, about 1 minute.
Remove the struffoli with the slotted spoon and transfer to paper
towels to drain.
When all the struffoli are fried, gently heat the honey just to a
simmer in a wide saucepan.
Remove the honey from the heat, add the struffoli and coat well.
Pile the struffoli into a mound on a large platter. Dust with
the multicolored sprinkles.
Best served the day they are made.