Ingredients
- 6 eggs
- 1 cup granulated sugar
- 1/2 pound butter
- 4 1/2 cups all-purpose flour
- 4 vanilla beans
- 2 tablespoon baking powder
- 1 gallon vegetable oil
- 1 pound honey
- 1 small jar candy sprinkles
Directions
Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour.
Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place.
Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan.
Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature.
In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.
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By niftycrafty1_88...
West Babylon, NY
on December 19, 2009
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These are delicious, we make these every year from our Great Great Grandma's recipe. Two years ago when my aunt moved the receipe was lost. So we googled and googled until we found Bobby's recipe. We were not sure about cutting them into squares as well but decide to do what the recipe says. To all our amazement the squares puff up into perfect balls. All the years of rolling are now out the door. Yippie. I do recommend this recipe.
By tracydellavecch...
Columbia, MO
on December 29, 2007
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We spent Christmas in Napoli, Italy this year (2007 with my husbands family and enjoyed many authentic south Italy family dishes including struffoli and pastiera. I was excited to find a recipe for struffoli upon our return stateside and made the recipe to share with my American family. This particular recipe was not at all like the struffoli we had in Naples. Neapolitan struffoli was like a crunchy yet delicate cookie; this recipe was like tiny American cake-style donuts. I was very disappointed and decided not to serve it to my family. I'll email my friends and family in Italy for their recipes.
By jerseyjewel423_...
Clearwater, FL
on December 16, 2006
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This is very easy to make my kids who are 6 and 4 can make them, And everyone that has had them LOVE them.
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