- 3 1/2 cup all-purpose flour
- 6 cup egg yolks
- 1 cup egg
- 1 cup lemon and orange zest
- 1/2 teaspoon kosher salt
- 1 tablespoon limoncello
- 4 cup canola oil
- 2 cup honey
- 2 cup lemon zest
- 2 cup Confectioners’ sugar
- 2 cup Candied orange or lemon peel or sprinkles
In a mixer bowl, combine the flour, egg yolks, egg, zest, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes.
Refrigerate for 30 minutes.
When the dough has rested, remove from the fridge and cut into golf ball-size pieces.
Roll each golf ball into a 1/2-inch-thick pieces.
Roll each piece between palms into a ball.
Repeat with the remaining dough.
Heat the oil in a 12- to 14-inch skillet with at least 3-inch sides to 375 F.
Drop balls in to cover about half of the surface of the oil and cookuntil dark golden brown.
Use a spider or slotted spoon to turn them regularly; they will puff up while cooking.
Remove when cooked to a tray covered with paper towels and drain well.
This should make at least five batches, so be patient.
When all of the struffoli are cooked heat the honey, lemon juice, and zest together in a wide 6- to 8-quart saucepan until quite warm, about 150 F, and substantially thinner.
Add the struffoli and stir carefully until well coated.
Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.
Pour out onto a large serving tray in the form of either a pyramid or a ring.
Sprinkle with confectioner’s sugar and any other choice of garnish.
The struffoli should last a week or as long as your guests allow.