Christmas Honey Fritters Struffoli Food

CHRISTMAS HONEY FRITTERS (STRUFFOLI)

Christmas Honey Fritters (Struffoli) image

A plate of these sweet bites on the coffee table means only one thing: Christmas week has arrived. I have modified my original recipe to make a softer, wetter dough, which makes these a little less crisp, but the dough is a lot easier to work with.

Provided by Mario Batali

Categories Egg Dessert Christmas Lemon Deep-Fry Honey Christmas Eve

Number Of Ingredients 11

Ingredients

3 1/2 cups all-purpose flour
5 large eggs
1 large egg yolk
Grated zest of 2 lemons
Juice of 1 lemon
Grated zest of 1 orange
1/2 teaspoon salt
1 tablespoon limoncello or grand Marnier
4 cups extra-virgin olive oil, for deep-frying
2 cups honey
Confectioners' sugar, for dusting

Steps:

1. In a large bowl, combine the flour, eggs, yolk, half the lemon zest, the orange zest, salt, and limoncello. Stir with a wooden spoon to mix well, then knead into a firm dough, 8 to 10 minutes. Cover and allow to rest in the refrigerator for 30 minutes.
2. Cut the dough into golf ball-sized pieces. One at a time, roll each one into a 1/2-inch-thick rope, and cut into 1/2-inch-long pieces, and roll each piece into a ball. Place in a floured tray.
3. In a large deep pot, heat the oil to 375°F. Working in batches to avoid crowding the pan, fry the balls until dark golden brown, using a slotted spoon to turn them often; they will puff up while cooking. As they finish, transfer them to a tray lined with paper towels, to drain.
4. When all of the struffoli are cooked, combine the honey, lemon juice, and the remaining lemon zest in a wide 6-to 8-quart pot until quite warm (about 150°F) and substantially thinner. Add the struffoli and stir carefully until well coated. Remove from the heat and allow to cool for 5 minutes in the pot, stirring frequently.
5. Pour out the stroffoli onto a large serving tray in the form of a pyramid or a ring. Sprinkle with confectioners' sugar and serve.

STRUFFOLI

Struffoli image

Provided by Giada De Laurentiis

Categories dessert

Time 4h12m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

2 cups flour, plus extra for dusting
1 large lemon, zested (about 2 teaspoons)
1/2 large orange, zested (about 2 teaspoons)
3 tablespoons sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 large eggs
1 tablespoon white wine, such as pinot grigio
1 teaspoon pure vanilla extract
Canola oil, for frying
1 cup honey
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 cups hazelnuts, toasted (see Cook's Note)
Vegetable oil cooking spray
Sugar sprinkles, for decoration
Powdered sugar, for dusting, optional

Steps:

For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

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