INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 20 MIN          SERVINGS: 8          COST: LOW

4 - 2/3 CUPS (600 GR.) FLOUR

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4 EGGS

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1 EGG YOLK

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2 TBLSPOONS (30 GR.) GRANULATED SUGAR

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1/4 CUP + 2 TBLSPOONS (80 GR.) UNSALTED BUTTER

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1/4 CUP DARK RUM

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1 TEASPOON VANILLA EXTRACT

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1 PINC SALT

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VEGETABLE OIL FOR FRYING

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1 CUP HONEY

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1/2 CUP MIXED CANDIED FRUIT

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CANDIED CHERRIES

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2 TBLSPOONS SPRINKLES

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RECIPE

IN A LARGE BOWL PLACE THE FLOUR AND MAKE A WELL.  ADD THE EGGS, YOLK, SUGAR, BUTTER, RUM, VANILLA, SALT.

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USING YOUR FINGERS, MIX THE INGREDIENTS, IT WILL GET DRY, BUT KEEP ON KNEADING THE DOUGH. LET IT REST 30 MINUTES

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ROLL THE DOUGH WITH A ROLLING PIN

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USING A PIZZA CUTTER, CUT LONG STRIPS OF DOUGH

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ROLL THE STRIPS WITH HANDS MAKING THEM 1/2 INCH THIK

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USING THE PIZZA CUTTER, CUT THE STRIPS IN SMALL BALLS. START TO HEAT THE OIL. 

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FRY THE LITTLE BALLS, BUT ONLY A FEW AT A TIME, SO THAT THEY FORM ONLY ONE LAYER WHILE FRYING.

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FRY TILL THEY ARE GOLDEN BROWN, THEN PLACE ON PAPER TO DRAIN THE EXTRA OIL

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PLACE A LARGE PAN OVER VERY LOW HEAT AND MELT THE HONEY

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ADD THE STUFFOLI IN THE HONEY AND STIRR. ADD THE CANDIED FRUIT AND MIX

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PUT THE STUFFOLI ON A SERVING PLATE AND ADD THE CHERRIES AND THE SPRINKLES. IF YOU LIKE, YOU CAN SHAPE THEM LIKE A WREATH PUTTING A GLASS IN THE MIDDLE OF YOUR SERVING DISCH THEN ADD THE STRUFFOLI ALL AROUND, MAKE THEM SET AND THEN TAKE THE GLASS AWAY. IF YOU LIKE, YOU CAN ADD NUTS TO THEM. I PERSONALLY DO NOT LIKE THE CANDIED FRUIT, SO I USE ONLY THE SPRINKLES.

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