This traditional Italian sweet has different names in different regions: Struffoli in Naples area, which are among the most popular Christmas sweets; Cicerchiata in Abruzzi region, where you cannot miss them during Carnival time. The concept is simple, fried sweet dough balls, coated in caramelised honey. Tasty and long lasting, to make at the beginning of holiday season and to offer to friends and relatives coming over for holiday wishes.
You can also shape the struffoli on a wet working surface and then transfer to a serving plate. Or you can make the ring shape transferring the mix on a ring cake mould lined with a baking parchment, always wet (some water will help with the shaping and prevent too much sticking).
I thought these were supposed to be more like little doughnuts, but they turned out to be little cookies. No matter, though, they were delicious! I made them for my son’s ancestry holiday program at school and the plate was EMPTY after 5 minutes! The only change I made was to add about a cup of water to the dough because it was too crumbly as is. Otherwise, I followed the recipe exactly and they were great! Thank you! - 17 Dec 2018 (Review from Allrecipes USA and Canada)