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In a large bowl, combine the flour and salt. Stir eggs into flour mixture. Transfer to a lightly floured surface and knead for 1 minute. Dough will be sticky. Shape the dough into a ball, cover it with a towel, and let rest for 30 minutes. Break off dough and roll into long rolls about 1/8 inch in width Cut ¼ inch size pieces of the dough with knife Heat about 2 – 2 ½ inches of oil to 350 degrees F. in a wide saucepan. Begin adding struffoli in batches into the oil to fit without crowding. Do not over crowd, oil will over flow. Cook, stirring occasionally with a slotted spoon, until crisp and brown, about 1 minute. Remove the struffoli with the slotted spoon and transfer to paper towels to drain. When all the struffoli are fried, bring the honey to a simmer in a wide saucepan over low heat. Remove the honey from the heat, add the struffoli and coat well. Pile the struffoli into a mound on a large platter. Dust with the multicolored sprinkles. |
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