italian struffoli

How To Make italian struffoli

• 1

  beat together egg yolks, whites, and sugar, then beat in oil. vinegar, Rye (whiskey) and vanilla. Add flour, salt, and baking powder and mix in to a soft dough. If dough is too sticky to handle, add just enough extra flour to make it workable. Knead dough for a few minutes on a lightly floured board or table. Roll into two balls; keep one wrapped in wax paper in refrigerator while working on the other.
• 2

  Take handfuls of dough and roll it into snakes, about the thickness of a chickpea. Cut to make uniform chickpea-size pieces and set aside on wax paper. Try not to pile on top of others.
• 3

  Heat several inches of oil in a large pan. When oil is hot, fry the balls until golden brown. *If you have a deep fryer, set it to 375 F and fry until golden brown* Drain well after frying on paper towels.
• 4

  Before serving, pour honey over the balls to coat, if you like honey add more. Add sprinkles if you want. Let sit for a few minutes and serve!
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