Fried Sweet Dough Balls With Honey Food

ZEPPOLE RECIPE- ITALIAN DONUTS

Steps:

• In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
• Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
• Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
• In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
• Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
• Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
• Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!

STRUFFOLI O CICERCHIATA (ITALIAN HONEY DOUGH BALLS)

Steps:

• Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
• Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
• Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
• Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
• Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.

FRIED SWEET DOUGH BALLS WITH HONEY

Steps:

• Pulse together the flour, 1 tablespoon sugar, the lemon zest, orange zest, cinnamon, and salt in a food processor. Whisk together the eggs and vanilla in a separate bowl. Pour the egg mixture into the food processor with the motor running, and then drop in the butter pieces. Process until a smooth dough forms, about 30 seconds. Knead the dough on the counter a few times, then wrap in plastic and let rest at room temperature for 1 hour.
• Make the syrup: Combine the honey, the remaining 1/2 cup sugar, and 1/3 cup water in a medium skillet over medium heat. Bring to a boil, and cook until syrupy, about 6 to 7 minutes.
• In the meantime, heat 1 inch of vegetable oil in a pot or straight-sided skillet to about 365 degrees F, or until a piece of dough sizzles on contact. Pinch off a golf-ball-sized piece of dough, and roll into a rope about 1/2 inch wide. Cut the rope of dough into pieces the size of a hazelnut and roll into balls. Repeat until all the dough is used.
• Fry the struffoli in batches until puffed and deep golden, about 3 to 4 minutes per batch. Drain on a paper-towel-lined baking sheet, and repeat with the remaining struffoli.
• Toss the struffoli in the hot honey syrup, in batches, as many at a time as you can fit without crowding. Roll the struffoli in the syrup until well coated, then scoop them up with a slotted spoon or strainer, and drain off the excess syrup. Stack the struffoli in layers on a plate to form a cone, sprinkling each layer with the sprinkles as you stack. Repeat until all the struffoli are coated in the honey syrup and covered in sprinkles. Drizzle the completed stack of struffoli with any remaining syrup, if you wish.