Struffoli alla Napoletana

For the dough 4 generous cups of all-purpose flour

8 eggs

2 egg yolks

pinch of salt

¼ cup of butter

grated peel of ½ a lemon

grated peel of ½ an orange

olive oil for frying

For the coating  

2/3 cup of clear honey

¼ cup of sugar

¾ cup of diced candied orange peel

¾ cup of diced candied citron

¼ cup of diced candied pumpkin (optional)

¼ cup of nonpareils

Method

In a bowl mix together all the ingredients for the dough. Work until smooth and knead well. Leave in the bowl for 1 hour covered with a damp cloth. Break off pieces of the dough and roll into sausages ½ an inch thick. Cut in ½ inch pieces. Heat the oil in a deep skillet and adding a few pieces of dough at a time fry until golden brown. Drain well on kitchen paper. Put the honey, sugar and a few tablespoons of water into a small saucepan. Bring to the boil and simmer until the foam disappears and the mixture is yellow and clear.

Lower the heat, add the fried Struffoli with half of the diced candied fruit and stir well. Pour onto a serving plate. Wet your hands with cold water and quickly arrange the Struffoli into a ring or mound. Sprinkle with the nonpareils and decorate with the remaining candied peel. Leave for a few hours before serving