Strufolli 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:

• Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour.
• Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place.
• Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan.
• Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature.
• In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy 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.

STRUFOLLI

Steps:

• Whisk together flour, baking powder and salt. Add eggs and mix to form dough. Turn out on floured surface and add enough flour so that mixture is no longer sticky.
• Roll into small loaves, about 3" wide and 1/2" thick. Slice into strips crosswise about 1/2" thick and then chop the strips into 1/2" sections so that you now have little cubes.
• Bring oil to 350 degrees and deep fry in batches until golden brown. Place on paper towels on a plate or bowl.
• Heat honey and stir in sprinkles. Stir strufolli into honey mixture, then scoop into cupcake papers. Sprinkle with additional sprinkles.

STRUFFOLI

Steps:

• Put the Crisco and sugar in bowl of mixer. Beat till blended and light.
• Add eggs and vanilla extract. Beat till blended.
• Add 2 cups of flour and mix well. Add more flour in half cup measurements till you have a nice rollable dough.
• Divide the dough and with a floured counter top and hands roll into long ropes between 1/4"-1/2" thick and then cut ropes with a bread knife into about 1/4" balls. This may seem like it will take a long time but it goes very quickly as I enlist my whole family to take part.
• Fry the balls in hot oil till they are golden brown. Remove and put the fried balls in a bowl (with paper towel on bottom) large enough to hold all the struffoli. Remove the paper towel once all struffoli are done.
• Heat 1 cup of honey in a small saucepan. No need to make it too hot, just warm. Pour honey over the struffoli balls. Sprinkle with walnuts and in our family's case chocolate sprinkles.
• The struffoli can then be put into whatever serving dish you like. I use one with a lid as they should be covered when stored. In my house that is on the kitchen island for easy munching.
• After they have sat over night they will need a good stir as the honey sets to the bottom. They may need more honey as well as they absorb it as they sit.

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:

• Get out a large, rimmed baking sheet and shake the semolina over the base. And get out another tray (it doesn't have to be a baking sheet) and line it with a double layer of paper towels. Set both aside while you get on with the dough.
• Beat the eggs, sugar, finely grated lemon zest, and 2 tablespoons of olive oil until frothy. Gradually add about 2 2/3 cups of the flour and the baking powder, and mix to a dough. If it is too sticky, then add more flour and keep kneading, using either your hands or a freestanding mixer fitted with a dough hook, until you have a smooth, pliable dough. This doesn't take very long: probably around 3 minutes or 5 by hand.
• Flour your work surface and turn out your dough. Then divide the dough into 10 roughly equal pieces, each about the size of a golf ball. Take 1 ball and roll it into a rope approx. 1/2 inch thick, then with floury hands divide this into about 20 small pieces, and roll each piece between your hands (flouring them again if this helps) to make marble-sized balls.
• Place the formed balls of dough on the semolina-sprinkled baking sheet, as you shape them. Repeat the process with the remaining golf-ball-sized portions of dough: you should make a staggering 200 of the tiny balls!
• Heat the vegetable oil in a wide, heavy pan-about 11 inches diameter and at least 6 inches deep-and then when the oil is at 375°F but no higher (you can leave a preserving or candy thermometer in, if you want), or a piece of bread sizzles and browns immediately when dropped in the pan, you can begin to cook the dough balls. Regulate the temperature and keep a careful eye on the pan and the oil all the time.
• Gently lower, using a mesh scoop or perforated spoon, about 15 little dough balls at a time. At first they will sink and then, as they cook, they'll float to the surface and begin to turn golden brown. This will take up to about 1 minute depending on how many you have in at a time, but be ready to fish them out with your mesh scoop or perforated spoon onto the paper towel-lined tray as soon as they become the right golden color. And keep watching your pan.
• Continue to cook them in batches-making sure the oil returns to the correct temperature but doesn't get too hot or bubble too vigorously-until they are all fried; you can pile them up on the tray without harm. Now turn off the heat under the oil pan, and move on to the adhesive and assembly stage.
• Pour the honey into a roasting pan that can go on the stove, and heat very gently until it becomes runny-a matter of moments, so do not leave the pan-then take it off the heat.
• Tip all of the fried dough balls into the warmed honey and, using a soft spatula, turn them gently to coat them. Get out a large plate or cake stand with a slight lip or rim and, with wet hands, check the balls are not too hot then pick up the sticky balls and arrange them around the outer edge of the plate in the shape of a bobbly wreath, leaving just a small empty circle in the middle. Do not worry about symmetry or perfection or counting dough balls here, please.
• Wash the honey from your hands and shake your chosen sprinkles over the sticky wreath, then stand back and admire, before placing your creation where others can do likewise. These struffoli are best, to my mind, eaten on the day they're made. Use a scoop or spoon and fork to serve. It will be a sticky affair, but that's part of their charm.