Neapolitan Honey Sweets (Naples)

Desserts

Ingredients

All purpose flour - 4 cups

Eggs - 8

Egg yolks - 2

Salt - pinch 

Softened butter - 4 tbsps

Grated rind of 1/2 lemon

Grated rind of 1/2 orange

Oil for frying

Honey - 2/3 cup

Sugar - 4 tbsps

Diced candied orange peel - 3/4 cup

Diced candied citron - 3/4 cup

Candied pumpkin, diced (optional)  - 6 pieces

Sift the flour into a bowl. Make a well in the middle and add the whole eggs and yolks, salt , butter and the grated rinds. Mix to a smooth dough, knead thoroughly and leave to rest for 1 hour, covered with a damp cloth.

Heat plenty of oil in a deep pan. Break off pieces of the dough, roll into "sausages" roughly 1/2 inch thick and break off pieces 1/4 inch long. When the oil is very hot, add the pieces of dough a few at a time and fry them until golden. Drain on paper towels.

Put the honey, sugar and a few tbsps of water into a pan, bring to a boil and simmer until the foam disappears and the mixture is yellow and clear. Lower the heat and immerse the struffoli and approximately half the diced fruit. Stir quickly and pour on to a round plate. Wet your hands with cold water and quickly shape the struffoli into a ring or, if easier, a round dome. Sprinkle evenly with "hundreds and thousands" and the rest of the candied fruit. Serve after several hours or, better still, the next day.