Neapolitan Struffoli Food

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!

STRUFFOLI

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.

STRUFFOLI

Steps:

• To the bowl of a standing mixer, add eggs, egg yolk, and sugar and beat with wire whisk attachment until frothy (about 1 minute)
• Add softened/melted butter and beat until it is incorporated
• Add orange zest, and alcohol (if using) and mix until combined
• Add flour and salt and knead dough until a soft and uniform dough is produced (this took less than 1 minute for me using a mixer)
• Wrap dough in plastic wrap and let rest on counter for 30 minutes or so
• When ready to begin rolling and cutting the dough, unwrap dough and form into a square; then cut the square into 4 or 5 strips.
• Roll each strip into a long and thin snake shape that is about 1/4 inch in diameter (length will vary depending on size of your cuts but will be about 1.5 to 2 feet in length)
• After all dough has been rolled out, begin to cut the rolls into small nuggets about 1/4 inch in size. Some people go on to roll each of these little pieces, but it is not necessary.
• Set a large pan with enough canola oil to fry (about 1/2 to 1 inch of oil) over medium high heat and heat for a few minutes (you'll know it's ready by dropping one piece of struffoli in it and seeing it bubble).
• Fry the dough balls in batches; don't crowd the pan. The dough balls should be ready in less than 1 minute as soon as they begin turning golden I start to take mine out after 30 to 40 seconds. This will vary depending on the power of your stove/heat.
• Remove dough balls from oil with slotted spoon and place on dish lined with paper towels.
• If you are not making the honey syrup right away, store the dough balls in a covered container overnight or you may also freeze for up to one month.
• Using a medium to large frying pan, add honey, cinnamon, and orange zest to the pan and then cook gently over medium heat until the mixture bubble gently.
• Remove pan from heat
• As soon as honey is removed from heat, add the fried dough balls to coat them and stir until honey begins to thicken/cool down. At this stage, add sprinkles and sliced almonds
• To shape the wreath, place a small glass in the center of a dinner plate and arrange struffoli all around. Top with additional sprinkles if desired while the honey balls are still warm (otherwise they won't stick).