Struffoli Italian Honey Balls Food

STRUFFOLI - TRADITIONAL ITALIAN HONEY BALLS

Steps:

• Let the butter soften 30 minutes into the oven turned off with the light on, then cut it into pieces and stir with a fork until smooth and inflated.
• After that, grate the lemon and orange to obtain zests.
• Now, crack the eggs and pour them into a bowl along with the sugar, the softened butter, the lemon and orange zests, 2 drops of Rum or Brandy, 1 drop of Anise flavor, and 1 pinch of salt.
• Finally, whisk until consistent.
• Add the flour, a little at a time into the butter and eggs mixture.
• Pouring the flour, pinch the dough with your fingers until the liquid will be absorbed by the flour, creating a sort of pastry crumbs.
• Now, compact and stretch out the crumbs until obtaining a consistent dough.
• Eventually, wrap the dough ant store into the lower part of the fridge at least 2 hours.
• Take a fistful of dough and roll it into a log 1/2 inch thick.
• Now, reduce the log into pieces 1/2 inch long. After that, pour the sesame oil into a pot and place over medium heat until reach 356° F (180° C).
• Eventually, fry the Struffoli a little at a time until golden, then place on paper towels to dry the oil in excess.
• Pour the honey into a nonstick pan, big enough to contain Struffoli.
• Place the pan over low heat and stir until fluid.
• Finally, place the pan far from the heat and add Struffoli and sweet decorations.
• It is possible to serve Struffoli just prepared, but the following days they will be even more delicious!

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 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.

ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)

Steps:

• Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
• Roll dough into 1/4 inch thick pieces.
• Cut dough into 1/4 strips and roll thin (thinner than a pencil).
• Cut off pieces of rolls making tiny pieces (smaller than peas).
• Deep fry in oil. Drain well on paper towels.
• Meanwhile heat honey and sugar. Boil for 15 minutes.
• Stir hot syrup into dough pieces. Stir in almonds.
• Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
• Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
• Some put sprinkles on top but that is optional.

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/PIGNOLATA (AKA HONEY BALLS)

Steps:

• In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy.
• Gradually add flour and baking powder.
• *Using your hands, mix and knead the mixture well, forming a dough.
• Knead the dough until smooth.
• (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough).
• Form dough into a ball.
• Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
• On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
• Using a sharp knife, cut each rope into 1/3 inch pieces.
• (Optional, pieces may be rolled into balls about the size of marbles).
• Dust cut pieces with a bit of flour.
• Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
• Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown.
• DO NOT crowd the frying pan or fryer.
• Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain.
• Continue frying until all the balls have been fried.
• Place drained, fried balls into a large mixing bowl (or disposable roasting pan).
• Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
• (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating).
• Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls.
• With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
• Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape.
• Sprinkle with colored sprinkles.
• NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.