My Moms Strufoli Food

GRANDMA HELEN'S STRUFFOLI

Steps:

• Mix all dry ingredients together in a large bowl.
• Add all liquid ingredients (Except honey) to dry to form a dough.
• Knead dough well to incorporate all ingredients.
• For balls roll dough out in 1/4 inch round strips like pencils.
• Cut the pieces at small intervals with an angle cut.
• How far apart you make the cut is your judgment call, as the smaller the spacing the smaller the balls and vice versa.
• Mom likes the look leaving them as is with the angle cut giving a unique shape to the balls as they fry.
• If you prefer perfectly rounded balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying.
• For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them.
• Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons as they are flat will cook quicker than the balls).
• Drain on absorbent paper.
• Heat honey in a deep pot until it starts to thin out and become pourable.
• Remove from heat.
• Dip bows and ribbons in warm honey and set aside.
• Add balls to the honey and toss to coat.
• Transfer balls to holiday platter and top with the ribbons and bows.
• Or you can mound the balls to look like a Christmas tree and decorate with bows on the sides.
• Sprinkle with multi colored sprinkles.

STRUFFOLI ITALIAN HONEY BALLS

Steps:

• In a large bowl whisk together the flour, the baking powder and the salt, then add the butter, orange zest, sugar and Grand Marnier (or orange juice), start to combine with a fork until crumbly.
• Add the eggs one at a time and mix to combine, when almost combined move the mix to a lightly floured flat surface add an extra 1 - 1/2 tablespoons flour and knead together to form a soft dough. Cover with a clean tea towel and let rest 30 minutes.
• Place the dough on a lightly floured surface and roll into thin ropes 1/4 inch in diameter. Cut to make small cubes and roll each cube into a ball slightly smaller than a marble. Try to make them all the same size.
• In a medium pot add 2-3 inches of oil and heat to 350°F add the struffoli (in batches) turning a couple of times and when golden drain on a paper towel lined plate and let cool.
• While struffoli are cooling in a large pan on low / medium heat, heat the honey until warm and slightly watery. Add the cooled struffoli and mix to coat, then sprinkle with sprinkles and slivered almonds.
• Then form the honey balls into desired shape, dome, donut (see video)** pyramid. It is best to oil the glass before placing it in the middle of the plate. Let the finished Struffoli sit until the honey solidifies (approximately 1 1/2 - 2 hours) and then serve. Enjoy!

STRUFOLI

Steps:

• Beat eggs until light.
• Add all dry ingredients and blend well.
• Knead until dough forms a smooth surface.
• Roll dough out on floured board with floured rolling pin to a 1/2 inch thickness.
• Cut into 1/2 inch strips.
• Pinch off 1/2 inch pieces.
• Pour oil in large heavy frying pan until about 2" deep.
• Heat oil until a small piece of dough bubbles and rises to surface quickly.
• Do not overheat.
• Place cut pieces of dough onto slotted spoon and lower into oil.
• When the dough puffs up and is slightly browned remove with slotted spoon and put fried morsels into a"doubled" brown paper bag to absorb excess oil.
• Repeat using all the dough---Note: sometimes the oil will froth--give the oil a stir--do not let the oil get too hot or they will burn.
• When all dough is fried place morsels into a new"doubled" brown paper bag--place bag near heat source to coax out as much oil as possible---leave over night.
• Next day put struffoli in a new"doubled" and shake shake shake.
• Heat honey in large heavy pot stir in vanila.
• Slowly pour struffoli into honey stir to coat.
• Spoon onto serving plate and sprinkle with colored sprinkles.

STRUFFOLI

Steps:

• Heat at least 2" of cooking oil in a pan until its very hot. Place flour and salt into a large bowl. Make a well (indentation) in the center of flour and add the eggs one at a time, mixing slightly after each addition. Add the vanilla extract and mix well to make a soft dough. Turn dough on to a lightly floured surface and knead until soft and elastic.
• Divide dough into halves and lightly roll each half 1/4 inch thick to form a rectangle. Cut dough with a pastry cutter into strips 1/4" wide. Use the palm of your hand to roll strips to pencil thickness. Cut into pieces about 1/4" to 1/2" long.
• Fry only as many pieces of dough as will float one layer deep for 3 to 5 minutes or until lightly browned, turning occasionally. Drain before removing, and then place on several paper towels to absorb the excess oil.
• In a different pan heat the honey until it is hot. Add in the drained fried dough pieces. Stir constantly until all pieces are coated. Remove, place in a glass bowl and keep it in the refrigerator to cool slightly. Remove and sprinkle with the sprinkles!

STRUFFOLI

Steps:

• Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls.
• Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
• Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
• Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
• Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens.
• Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.