Struffoli Fried Dough With Honey And Almonds 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 (FRIED DOUGH WITH HONEY AND ALMONDS)

Steps:

• Combine flour, 3/4 cup sugar, salt, and baking powder in a large bowl. Mix together butter, orange-blossom water, vanilla and anise extracts, and egg in another bowl. Pour into flour mixture. Mix well, adding ice water, 1 tablespoon at a time, until dough is stiff but not crumbly.
• Roll out dough to 3/8-inch thickness on a lightly floured cutting board. Cut dough into 3/8-inch-wide strips, then cut crosswise into 3/8-inch squares. Roll each piece into a ball, transferring to a lightly floured surface as you work.
• Heat 2 inches oil in a medium heavy saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry dough, stirring, until golden. Remove fried dough from oil using a wire-mesh skimmer, and transfer to paper towels to drain.
• Heat honey, remaining 3 tablespoons sugar, and 3 tablespoons water in a small saucepan until sugar dissolves. Working in batches, dip struffoli in honey sauce until well coated, and transfer to a sieve set over a bowl to drain; reserve honey sauce. Mound struffoli on a platter, pour remaining and reserved honey sauce over top, and sprinkle with almonds and nonpareils.

EASY STRUFFOLI RECIPE

Steps:

• Mix the flour, lemon and orange zest, sugar, salt, and baking powder.
• In a food processor, mix the dry ingredients with butter. Blend until all the lumps of butter are almost gone. The mixture should resemble a coarse meal.
• Slowly add the eggs and vanilla extract. Blend until the dough becomes something that resembles a big ball.
• Cover the dough with a saran wrap and keep in the refrigerator for at least 30 minutes.
• Next, roll the dough into thick cords of about a quarter of inch thick. Cut the dough into portions of about half an inch and roll each into small balls. Each dough ball should be about the size of a regular hazelnut.
• Lightly dust the dough balls with flour. Make sure to cover every one but make sure not to put too much flour.
• In a saucepan, put some oil over medium heat. Keep track of the temperature using a thermometer. Heat it up until it reaches 375° Fahrenheit.
• Fry the dough balls in batches. It should take around two to three minutes per batch. Dough balls should be a light golden brown.
• Meanwhile, line a serving plate with paper towels.
• Once the dough balls are done, place them on the plate and let the paper towels absorb the excess oil.
• Combine honey, lemon juice, rum (or brandy), and sugar in a saucepan. Cook the mixture under medium heat.
• Continuously stir the honey mixture with a spatula, and cook until all the sugar is completely dissolved.
• Once it's done, turn off the heat and add the fried dough balls carefully into the mixture. Stir the mixture carefully, making sure not to damage the dough.
• Once all the dough balls are covered with the honey mixture, transfer them to a serving plate. Set the remaining mixture aside.
• Meanwhile, arrange the dough balls around the serving platter, leaving a hole at the center. You may place a glass in the middle so that you can estimate the hole you are creating. You can also simply make a mound of dough balls at the center, if you want an easier assembly.
• After you've assembled the dough balls on the serving plate, carefully pour some of the remaining honey mixture on top. Put as much as you prefer.
• Next, cover the dough balls immediately with sprinkles, confectioner's sugar, or any other edible decorations on top.
• Serve immediately!

STRUFFOLI FRIED HONEY BALLS

Steps:

• Melt the butter or margarine over low heat.
• Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, flavoring, and salt. Make a depression in the middle.
• Drop in the eggs, wine, vanilla, and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl.
• Add remaining 1/2 cup of flour as needed just until it holds together and don't overwork the dough.
• Knead dough on a floured surface with any additional flour left until it isn't sticky anymore and rolls out easily.
• Break off pieces of dough and roll into ropes about the size of a pencil.
• Cut into pieces 1/4 inch long using plenty of flour so they don't stick together. Roll these pieces into little balls and set aside on a floured cookie sheet with wax paper.
• Do not stack on top of each other.
• In a deep frying pan, heat oil about 2 inches deep or in a wok style pan fry on medium heat (it is number 3 or 4medium heat on my range).
• Try one to see how fast it browns, if it's still raw in the middle, lower heat.
• Every stovetop is different. Always experiment to see if the oil is cooking these all the way through before placing many in the pot.
• Fry balls until golden brown. Drain on paper towels.
• In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil.
• I add 2 teaspoons of sugar. Let honey boil gently until it looks a little darker almost a light caramel color and coats the spoon, approximately 5 to 7 minutes, before adding little dough balls, stirring gently with a wooden spoon until they are well-coated.
• Remove balls from honey with a slotted spoon and place them in a deep dish or mound them on a platter. Sprinkle surface evenly multicolored sprinkles. Cool

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:

• 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:

• 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).

STRUFFOLI (HONEY BALLS)

Steps:

• Beat together eggs, sugar, and oil until foamy. Add flour and baking soda slowly while kneading. Knead the dough until it forms a smooth ball.
• Divide into 8 smaller balls. Roll each ball into a rope 1/2 inch across, and cut into pieces 1/3-1/2 inch long. Flour each piece lightly to prevent them from sticking together. Fry dough in oil at 375 until golden brown and puffy. Drain well. Arrange fried dough in a tray or mixing bowl.
• Prepare Honey Glaze, and pour over fried dough turn dough until evenly coated with Honey Glaze.
• Honey Glaze directions:.
• Boil liquid ingredients until thick remove from heat, and pour over cake.
• Arrange in a pyramid on a serving plate, and cover with candy sprinkles or slivered almonds.
• Cool before serving.

STRUFFOLI | ITALIAN HONEY BALLS RECIPE

Steps:

• Melt the butter in a double boiler and let it cool. In a large bowl, mix together the flour with the baking powder and a pinch of salt.
• Add sugar, melted butter, the liquor, eggs and the orange zest. Mix the ingredients with the help of a wooden spoon.
• Continue to knead with your hands, until you get a homogeneous dough, free of lumps. Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
• After the resting time, cut the dough into equal parts. With your flat hands, roll each piece on the work surface as if to make a cylinder about 1 cm (about 1/2 inch) thick.
• Slice the roll of dough with the help of a small knife into many pieces of 1 cm (1/2 inch) in size. You can leave your Sruffoli in small pieces or give them the shape of balls by rolling them between the palms of your hands.
• Fry Struffoli few at a time turning them a couple of times. In 30-40 seconds they will be ready. Drain them with a skimmer and place on a serving dish, covered with absorbent kitchen paper.
• In a saucepan that can contain all the struffoli, pour almost all the honey and some rainbow sprinkles. Heat over very low heat, stirring with a wooden spoon. This step is to make the honey more liquid and more malleable.
• Turn off the heat and add the struffoli. Add one more tablespoon of sprinkles and mix all together. When all the Struffoli are wrapped in honey and sprinkles, immediately transfer them, still hot, to a serving dish.
• Give them the shape you prefer, for example the classic pyramid or the classic donut shape that resembles a Christmas wreath!