This recipe may be reproduced with the following credit:
 SILVIA BIANCO (http://www.chefsilvia.com)

Struffala

Basic Bread Dough
1 cup vegetable oil
1 cup warm honey (approximately)
Multi-colored sprinkles

• Working with a small piece of bread dough at a time (after it has risen and doubled in size) on a floured board, shape it into 1/4 inch rods.

• Cut each rod into 1/4 inch nuggets and set aside

• In the meantime heat the vegetable oil in a deep fry or wok shaped skillet. Working in batches, fry the nuggets until golden brown (less than a minute) and remove with a slotted spoon onto paper towels.

• When all of the nuggets are fried, begin piling them onto a decorative platter, drizzling with warm honey every inch or so until all of the nuggets form a large mound or ring shape.

• Decorate with sprinkles and serve

Basic Bread Dough

1 1/2 cups warm water
1/4 cup white sugar
1 .25 package active dry yeast
2 teaspoons salt
3 cups unbleached all purpose flour


Dissolve yeast and sugar in the water. Let sit for about 10 minutes until it froths.

Place flour and salt into a large mixing bowl and form it into a funnel shape with a hole in the center.

Add liquid a little at a time, working in the flour until all of the flour is mixed.

If the dough seems too sticky, add a bit more flour, if too dry, add a bit more water.

Kneed the dough (you can transfer it to a floured board if you prefer or kneed it right in the bowl) until all of the flour is worked in a the dough is smooth.

Cover the bowl and let it rise in a warm area, away from drafts, for an hour or so until the dough had doubled in size.