Step 1

For the dough. On a wooden surface, sift the flour with a pinch of salt, add the eggs, granulated sugar and the softened butter, cut into cubes. Add the grated peel of a lemon.

Step 2

Work the dough first with a fork and then with your hands until you get a soft, smooth and elastic dough. Wrap it in the cling film and let it rest in the refrigerator for an hour.

Step 3

After the resting time, cut it into small parts.

Step 4

Work it with your hands creating a thick cylinder. Cut each cylinder with a knife.

Step 5

Create rectangles or small balls of about one centimeter long. Struffoli do not grow much in volume while cooking as there is no yeast, so keep it in mind when you decide the shape and size of them.

Step 6

Heat the vegetable oil in a large pan. When the oil temperature is 350°F, gently place some struffoli on a skimmer, working on batches. They fry quickly for about a minute, so keep them under control to prevent them from browning too much.

Step 7

Struffoli should be crispy and golden brown.

Step 8

Drain well the struffoli on a large dish lined with kitchen paper.

Step 9

In a large pan, heat the honey.

Step 10

When honey has melted, add the candied fruit and struffoli. Mix well all together gently and add some rainbow sprinkles.

Step 11

Decorate with extra rainbow sprinkles. Serve and enjoy!