Italian Honey Balls

4 cups flour
2 tsp. vanilla extract or 2 tsp. dark rum
1/4 cup sugar
2 tsp. baking powder
1/2 cup butter (4 oz.)
zest of I lemon or zest of 1 orange
6 eggs
3 cups vegetable or peanut oil
3 cups honey and 1/2 cup sugar
colored candy sprinkles

In bowl of mixer, combine the flour, vanilla, sugar, baking powder, butter and lemon wst.
Beat until combined and add eggs, one at a time until dough is well mixed; about 2
minutes more of mixing,
Remove from bowl. Divide the dough into eighths, and on a floured board roll each piece
into a rope about 1/2 inch thick. Cut each rope into 1/2″ pieces and set aside. When all the
dough haa been cut, heat oil in a large pot (at least 4 quart pot). Test one piece of dough
to see if oil is hot-dough should sizzle then rise to top of oil. Add about 12 pieces at a
time, when golden brown, remove with slotted spoon to a paper towel lined bowl. Dough
should be crispy on outside and soft in center. Continue to fry remaining pieces until all
dough is cooked. Be careful frying in oil…if oil should foam, turn offheat immediately
and allow to cool Continue with new oil. Remove paper towels from bowl when

Heat honey and sugar in saucepan until sugar is dissolved and mixture is bubbling. Puui-
hot honey mixture over the fried balls in bowl and immediately toss to coat the honey
with the dough. Gently pour onto a serving platter and shape into a pyramid. Sprinkle
with colored candy sprinkles and pinenuts, if desired. Can be made several days ahead.

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