Keep the pieces small and shake off loose flour before frying. The dough uses crystalline fructose; measure it separately from the honey coating.
Make ahead The dough needs an hour in the refrigerator before shaping. Coat the fried pieces only after draining them well.
Struffoli
Prep 45 min · Cook 35 min · Rest 1 hr 20 min · Yield 12 portions (One low mound for sharing.) · Difficulty Medium
Method
Sift the dough flour onto the worktop and make a well. Add the beaten eggs, softened butter, wine, fructose, salt and the three citrus zests. Work the liquids and butter together, then draw in the flour and knead until smooth. Wrap and refrigerate for 1 hour.Sift the dough flour onto the worktop and make a well. Add the beaten eggs, softened butter, wine, fructose, salt and the three citrus zests. Work the liquids and butter together, then draw in the flour and knead until smooth. Wrap and refrigerate for 1 hour.
Divide the dough into small portions, keeping the rest covered. Roll into ropes about 8 mm thick and cut into 8 mm pieces. Dust the worktop sparingly with the working flour, then shake the pieces in a sieve to remove loose flour.Divide the dough into small portions, keeping the rest covered. Roll into ropes about ¼ in thick and cut into ¼ in pieces. Dust the worktop sparingly with the working flour, then shake the pieces in a sieve to remove loose flour.
Heat the oil to 175°C in a high-sided pan about 24 cm wide, keeping it well below half full. Fry in six small batches for about 5 minutes each, stirring gently, until evenly golden. Leave room for the oil to foam and let it return to temperature between batches. Lift onto kitchen paper and drain well.Heat the oil to 350°F in a high-sided pan about 9½ in wide, keeping it well below half full. Fry in six small batches for about 5 minutes each, stirring gently, until evenly golden. Leave room for the oil to foam and let it return to temperature between batches. Lift onto kitchen paper and drain well.
Warm the honey gently in a wide saucepan for a few minutes until fluid, without caramelizing it. Take off the heat. Add the drained struffoli and about two thirds of the candied fruit and fold gently until coated.Warm the honey gently in a wide saucepan for a few minutes until fluid, without caramelizing it. Take off the heat. Add the drained struffoli and about two thirds of the candied fruit and fold gently until coated.
Arrange in a low mound on a serving plate about 28 cm wide. Add the remaining candied fruit and colored sprinkles. Let the honey settle for about 20 minutes before serving in small portions.Arrange in a low mound on a serving plate about 11 in wide. Add the remaining candied fruit and colored sprinkles. Let the honey settle for about 20 minutes before serving in small portions.
