April 20, 2014
Struffoli
Florence
- 3 large eggs
- 2 cups sifted flour
- 1 tablespoon softened butter
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 cup sugar
- 1 cup honey
Whisk together the butter and eggs with 1 tsp of sugar until foamy
Sift flour together with baking powder
Stir flour and baking powder into the egg mixture
Use your hands to kneed the mixture into a soft dough
Quarter the dough and place on a floured cutting board
Roll each piece of dough into a rope about the size of your index finger and 12 inches long
Cut each rope into 1 inch pieces
Toss the rope pieces with flour and shake off the excess, you only need a light coating
Using a deep saucepan, heat 3 inches of vegetable oil to 375F
Place a couple of your struffoli into the pan at a time and fry until golden brown and puffed
Use a slotted spoon to transfer struffoli to a paper towel and allow to drain
Combine 1/2 cup sugar and the honey in a large saucepan
Heat over low heat, stirring until the sugar has dissolved then keep at a low heat.
Add your fried struffoli balls a few at a time
Use a wooden spoon to turn your struffoli to coat all sides of them with your honey and sugar mixture
Remove the struffoli from the pan and transfer them to a large plate
Using wet hands, build a pyramid with the balls
Sprinkle the pyramid with colored sprinkles and let stand for 1 to 2 hours
When it is cool, just break of pieces with your hands and enjoy
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