Neapolitan Struffoli Recipes

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 ( NEAPOLITAN CHRISTMAS FRIED BALLS ) RECIPE

Steps:

• 01 - Place in a bowl Flour on a clean surface to work on the Dough. 02 - Form a well in the Flour, and place right in the centre Sugar, Eggs, Orange Zest, Butter and Aniseed Liqueur. Knead until smooth and uniform. 03 - Move the Dough to a bowl, cover with a clean kitchen towel and let it rest for about 30 minute at room temperature. 04 - Cut the Dough into 6 - 8 Balls. Roll the Dough Balls into a 1cm / 0.4in thick strings. 05 - Cut the Strings into small pieces 1cm / 0.4in long. Place all the balls on a clean towel. 06 - Heat the Oil at frying temperature ( 180C / 356F ) and using a skimmer immerge 10 - 20 Dough Balls at a time for about 4 minutes or until they golden, and transfer them to a plate lined with paper towels to dry excess oil. 07 - While the Struffoli cool, melt the Honey in bowl over very low heat. 08 - Mix in the Struffoli, the Cake Sprinkles, Candied Fruits and gently stir with a wooden spoon to combine. 09 - Place the Struffoli on a large plate. Let it cool. Serve.

NEAPOLITAN STRUFFOLI

Steps:

• Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
• Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
• Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
• Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
• Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

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

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 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 - 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: THE DELICIOUS CHRISTMAS RECIPE TO MAKE ITALIAN HONEY BALLS

Steps:

• For the dough. On a wooden surface, sift the flour with a pinch of salt, add the eggs, granulated sugar and the softened butter, cut into cubes. Add the grated peel of a lemon.
• Work the dough first with a fork and then with your hands until you get a soft, smooth and elastic dough. Wrap it in the cling film and let it rest in the refrigerator for an hour.
• After the resting time, cut it into small parts.
• Work it with your hands creating a thick cylinder. Cut each cylinder with a knife.
• Create rectangles or small balls of about one centimeter long. Struffoli do not grow much in volume while cooking as there is no yeast, so keep it in mind when you decide the shape and size of them.
• Heat the vegetable oil in a large pan. When the oil temperature is 350°F, gently place some struffoli on a skimmer, working on batches. They fry quickly for about a minute, so keep them under control to prevent them from browning too much.
• Struffoli should be crispy and golden brown.
• Drain well the struffoli on a large dish lined with kitchen paper.
• In a large pan, heat the honey.
• When honey has melted, add the candied fruit and struffoli. Mix well all together gently and add some rainbow sprinkles.
• Decorate with extra rainbow sprinkles. Serve and enjoy!

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!