Honey Balls

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By: The Homemakers Test Kitchen

We particularly eat these at Christmas time, but I wouldn't limit their enjoyment to once a year. Children just love them.

Ingredients

8 oz (225 g) plain white or '00' Italian flour

1 oz (25 g) unsalted butter

5 oz (140 g) caster sugar

2 eggs, lightly beaten

1 tbsp dry white wine

olive oil, for deep frying

4 oz (115 g) fragrant honey

Preparation

Using a fork, mix together the flour, butter, 25g (1 oz) of the sugar, the eggs and the wine to make a soft dough. Add 1 tsp extra wine, if needed.

On a lightly floured surface, lightly knead the dough, then pinch off pieces about the size of a chestnut and roll into balls. This quantity of dough will make about 20 small balls.

Heat the olive oil until just beginning to lightly smoke. Fry the dough balls, a few at a time, in the hot oil until they are golden, about 4 minutes. Drain on kitchen paper.

In a small saucepan, slowly heat the remaining sugar and the honey to form a caramel, taking care not to let the mixture boil.

On a serving dish, pile the balls into a pyramid, pour over the honey caramel sauce and turn the balls to coat. Serve immediately, with a little extra sauce poured over.

Images and recipes reprinted from La Dolce Vita by Ursula Ferrigno with permission from McArthur & Company Publishers.

Serving(s): 4

Also in this menu:

3 sweet Italian treats

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