My mother actually makes these for the holidays. Without the Lipton Tea Powder, but you get the idea. They’re like little dough fritters covered in a thick, sticky glaze, sometimes with candy sprinkles on top. Generally, you stab one with a toothpick to eat it.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Struffoli from Italy
Honey Glazed Struffoli
5 cups sifted all-purpose flour
1 cup sugar
3 eggs
1/2 cup shortening, melted and cooled
1/4 cup warm milk
3/4 tsp. vanilla extract
Cooking oil
Honey Glaze
3/4 cups honey
1/4 cup sugar
1 Tbsp. Lipton Lemon Flavored Instant Tea Powder
2 Tbsp. non-pareils
In a large bowl, combine flour and sugar. Make well in center, blend in 2 eggs; then shortening, milk, egg and vanilla to form a soft dough.
Knead on floured board until smooth, about 10 minutes; cover and let stand one hour. Divide dough into 8 parts; roll dough into long ropes 1/2 inch in diameter. Cut into 1/2 inch nuggets. Fry in hot fat 375 degrees till golden; drain and cool.
In small saucepan, heat honey; add sugar and lemon flavored instant tea powder. In large bowl coat nuggets with honey mixture and nonpareils. Mound into pyramids or a circle. Cool thoroughly. Makes about 29 dozen.