My mother made these treats, known as struffoli in Italian, for neighbors, teachers and anyone who stopped by. The deep-fried delights are Easter, Christmas and special-occasion classics.
—SARAH KNOBLOCK HYDE PARK, IN
PREP: 45 MIN. + STANDING • COOK: 5 MIN./BATCH • MAKES: ABOUT 2 DOZEN
3 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon aniseed, crushed
1/8 teaspoon salt
4 large eggs, lightly beaten
1/3 cup 2% milk
Oil for deep-fat frying
1 cup honey
1/4 cup sugar
1/2 cup pine nuts, toasted
Nonpareils, optional
1. Line 24 muffin cups with paper or foil liners. In a large bowl, whisk flour, cinnamon, aniseseed and salt. Stir in eggs and milk. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into a disk; wrap in plastic. Let stand 1 hour.
2. Divide dough into six portions. Roll each portion into 1/2-in.-thick ropes; cut crosswise into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Place dough pieces in a large heatproof bowl and keep warm in a 200° oven.
3. In a large heavy saucepan, combine honey and sugar. Bring to a boil over medium heat; boil 1 minute. Immediately remove from heat and drizzle over dough pieces. Stir to coat. Immediately spoon into prepared cups. Sprinkle with pine nuts and, if desired, nonpareils.
JANUARY 17
DAY OF ITALIAN CUISINES