About this recipe:These are long pieces (or balls) of deep fried dough tossed in honey, chocolate, nuts and sprinkled with hundreds and thousands. My family has been making these every Christmas and Easter for years. You could also use walnuts or pine nuts instead of almonds. Add a little extra flour if the mixture gets too sticky.
300g plain flour, sieved
1/2 vanilla bean, split lengthways
60g plain chocolate, chopped
50g flaked almonds
30g multicoloured sprinkles (hundreds and thousands)
250ml vegetable oil for frying
30g icing sugar, for decoration
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Method Prep:25min › Cook:30min › Ready in:55min
Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
Cut into 5mm pieces. Place each on floured cloth. In a deep fat-fyer or deep saucepan, heat oil to 190 C. Fry pieces a few at a time, turning constantly until golden. Drain and set aside.
In large pan, bring honey to the boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until evenly coated. Cool and stir in chocolate, nuts, and multi-coloured sprinkles. Place on plate, shaping firmly into a tall cone. Sprinkle with icing sugar.
After several batches, dough begins to turn brown quickly. This means it is time to change the oil