Traditional Christmas-time Neapolitan Struffoli

In large mixing bowl, combine flour, sugar, and eggs. Combine so ingredients are well mixed, but don’t over-mix. Add pinch of salt, and blend in butter.  Mix until ingredients are all combined but don’t over-mix.

Dough should be smooth and fairly light. If your dough feels too damp, add small additional amount of flour. Set aside and allow to rest for at least 10 minutes.

Remove dough from bowl, and on floured working surface, divide dough into several uniform pieces. Shape each piece into long longs, which you’ll then cut into small “gnocchi” or dumpling shapes. Set side.

Place generous amount of sunflower seed oil in medium-sized deep soup pot. Heat oil over high heat.  When thoroughly heated, add dough dumplings and fry until lightly browned and cooked through.

Remove from heat, place onto plate lined with paper towels and allow excess oil to be absorbed by the paper towels.

Place honey, sugar and water in small sauce pot, and heat over low heat. Cook until mixture begins to bubble. Adjust heat slightly and continue to cook over low heat until mixture turns lightly golden brown.

Remove from heat, add cooked Struffoli pieces to honey mixture, and blend into honey well to be sure that each piece is covered by the honey mixture.

Using slotted spoon, remove struffoli from sauce pan and place into serving dish or bowl.  Garnish and decorate with selected colorful sprinkles or nonpareils. Serve at room temperature.