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STUFFOLI

NEAPOLITAN HONEY BALLS

 

400g plain flour

4 eggs

1 tbsp caster sugar

1 tbsp vodka or other liquore 

200 g softened butter

rind of half a lemon

rind of half an orange

pinch of salt

vegetable oil for frying

 

FOR THE COATING

200 g honey

100g sugar

50 ml water with a couple of drops of orange blossom or rosewater

50 g gold and silver balls

50 g EACH candied lemon and orange, cut into very small pieces

any other decoration

 

In a food processor or mixer combine the flour, eggs, sugar, vodka, butter, zest and salt. Mix well and knead for 5-8 minutes.  Allow to rest for 1 hour. 

Roll the cough into lengths about the diameter of your small finger. Cut into 10 mm pieces. Sprinkle with flour.

Heat some oil in a wok.  Fry the dough balls a few at a time. Dry on absorbent paper. 

 

Prepare the coating by warming the honey, sugar and water. Cook until all the sugar is dissolved. 

Coat the dough balls with the honey.  Shape into a ring or a big pile. Decorate with the silver balls and candied fruit. 

Decorate with holly and a ribbon if you like.

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