My Moms Strufoli Recipes

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!

MY MOM'S STRUFOLI

Steps:

• Mix all dry ingred together.
• Mix all wet ingred together.
• Then mix both together. Mix til dough forms into a ball.
• Then knead dough for 5 minute
• Seperate dough into 3 equal pieces.
• Take a section of dough and roll out to 1/8 inch thick rectangle. Cut into 1/2"wide x 2"long strips.
• Twist the strips and set aside covered. Do this for all the dough.
• Deep fry at 375 degrees til golden brown. Blot on paper towels.
• To coat with honey put fried strufoli in a large pot. Drizzle on top with honey. Heat and toss til well coated. Place on a serving platter and sprinkle with nonpareils.
• THIS CAN ALSO BE BAKED INSTEAD OF FRIED. JUST TAKE THE CUT TWISTED STRIPS AND PLACE THEM ON A PARCHMENT LINED COOKIE SHEET. BAKE AT 375 DEGREES FOR ABOUT 10 MINUTES OR TIL GOLDEN BROWN AND CRUNCHY. THEN FOLLOW THE SAME DIRECTIONS TO COAT THEM WITH HONEY AND NONPARELIS.

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.