Instructions
1. **Prepare the Dough:**
* In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
* In a separate small bowl, combine the beaten eggs, melted butter, vanilla extract, and orange zest (if using).
* Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
* Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. It should be firm but not sticky.
* Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes (or up to an hour). This allows the gluten to relax, making it easier to roll.
2. **Form the Struffoli:**
* Divide the rested dough into 6-8 equal portions.
* Working with one portion at a time (keep the others covered to prevent drying), roll it into a long, thin rope, about ¼ inch in diameter.
* Using a sharp knife or bench scraper, cut the rope into tiny pieces, about ¼ to ½ inch long. Don’t worry about perfect uniformity; a rustic look is part of their charm!
* Repeat with the remaining dough. As you cut them, you can gently toss them with a little flour to prevent sticking, but don’t over-flour.
* Alternatively, instead of cutting, you can roll each tiny piece into a small ball with your fingertips. This is more time-consuming but yields perfectly round struffoli.
3. **Fry the Struffoli:**
* Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer for accuracy.
* Carefully drop a handful of struffoli into the hot oil, being careful not to overcrowd the pot. Fry in batches.
* Stir gently with a slotted spoon or spider as they fry, ensuring even browning. They will puff up slightly and turn a beautiful golden brown, usually within 2-3 minutes.
* Using the slotted spoon, remove the fried struffoli and transfer them to a baking sheet lined with paper towels to drain excess oil.
* Continue frying the remaining struffoli until all are cooked.
4. **Prepare the Honey Glaze:**
* In a large saucepan, combine the honey, granulated sugar, and water.
* Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture just comes to a gentle simmer. Do not let it boil vigorously.
5. **Coat and Assemble:**
* Add the drained, fried struffoli to the warm honey glaze in the saucepan.
* Gently toss everything with a spatula until all the struffoli are thoroughly coated in the sticky glaze.
* Immediately transfer the coated struffoli to a large serving platter, preferably one with a slight rim.
* You can arrange them in a mound, a wreath shape, or any festive design. Work quickly as the glaze will start to set.
* Sprinkle generously with colorful sprinkles and any chopped candied fruit while the glaze is still warm and tacky.
* Let the struffoli cool completely at room temperature. The glaze will set, creating a delightful, slightly firm coating.
Short Tips
* **Don’t Rush the Rest:** Letting the dough rest is crucial for easy rolling and tender struffoli.
* **Temperature Matters:** Accurate oil temperature ensures even cooking without burning or making the struffoli greasy. Too low, they absorb too much oil; too high, they burn on the outside and are raw inside.
* **Work in Batches:** Overcrowding the pot significantly drops the oil temperature, leading to greasy struffoli.
* **Assemble While Warm:** The honey glaze is easiest to work with and adheres best when warm.
* **Storage:** Struffoli can be stored in an airtight container at room temperature for up to a week. They tend to firm up a bit over time, sometimes improving in texture!
