For dough: 4 ¾ cups flour 5 ½ tablespoons butter ½ cup granulated sugar 3 ½ tablespoons milk 1 teaspoon salt ½ teaspoon baking soda 5 eggs ¼ teaspoon powdered anise For sauce: 1 1/3 cups honey ½ cup granulated sugar ¾ ounce colored sprinkles ½ cup candied orange ½ cup candied yellow pumpkin ¼ teaspoon anise seeds 6 cups peanut oil for frying
On a wooden or marble surface, make a well in the flour. Place butter in the center, add eggs and the rest of the ingredients.
Knead all ingredients into a smooth dough. Set aside to rest, covered, for 15 minutes at room temperature. Roll out dough into little balls and cut into small pieces, about ½ inch. Fry in a generous amount of oil.
Dice orange and pumpkin and place in a pot with granulated sugar.
Add honey, sprinkles and anise seed. Boil for about two minutes.
Ensure that the consistency of the mixture is foamy and syrupy. Step 6 Place fried struffoli in sauce and mix well.
Small sweet pearls that stick together to create a delight for the palate. We recommend a white passito wine that is more or less deep amber in color, delicate, with hints of apricot jam, ripe yellow fruit, honey and vanilla that is sweet, persistent and intense.
The dough must be left to stand covered with a cloth and protected from air currents. The small rolls must be kneaded without using flour. The honey must be very hot when the struffoli are added to it, remembering to stir them gently with a wooden spoon.