6 large eggs

6 tablespoons oil

2 teaspoons baking powder

flour

1/4 teaspoon salt

1 1/2 cups honey

1/2 cup sugar

In a large bowl beat eggs, oil, baking powder, and salt.

Gradually add flour (sifting as you add), a little at a time until the dough becomes a soft, pliable consistency.

Roll a small piece on bread board, the thickness of a finger.

Cut in 1/4” pieces and fry in deep fryer at 375° .

Drain on paper.

If oil is too hot or not hot enough, the struffoli will not puff up properly.

COATING:

Place the sugar and honey in a very large pot.

Bring to a boil.

When the sugar is dissolved and the mixture turns light brown, add struffoli.

Turn off the heat, but on the hot burner, stir struffoli into honey mixture gently with a wooden spoon, for about 3 minutes so that all will be covered evenly with honey mixture.

Grease or PAM plates or pie tins, small tart tins, very well.

With rubber gloves (or you’ll burn your hands), which have been well buttered, work quickly

and shape properly.

In the plates or pie tins, shape into a circle like a Christmas wreath and sprinkle with colored confetti while still warm.

The tart tins can be shaped like a cone to simulate a Christmas tree.

If you double the recipe you must coat in two separate operations, because you won’t be able to shape all the struffoli without their becoming cold.

Double recipe makes:

6 wreaths plus 2 trees or 8 wreaths in 8” pie plates or tins.