STRUFFOLI - TRADITIONAL ITALIAN HONEY BALLS
Struffoli recipe, along with Babà, "Pastiera", and "Zeppole di San Giuseppe", is a classic sweet of the Neapolitan cuisine. Crispy honey balls with a tender heart seasoned with candied fruit, and sugar decorations. In Naples, this is traditionally a Christmas dessert, but in the rest of Italy, these delicious hone balls are a delicacy for all major festivities!
Provided by Filippo Trapella - philosokitchen.com
Time 40m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 338 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
STRUFFOLI
Provided by Giada De Laurentiis
Categories dessert
Time 4h12m
Yield 8 to 10 servings
Number Of Ingredients 18
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- HONEY BALLS ALA LIDIA RECIPE - (5/5)
Provided by jgroeneveld
Number Of Ingredients 12
Steps:
- 1. Pulse together flour, 1 tbsp sugar, lemon zest, orange zest, cinnamon, and salt in food processor. In separate bowl whisk together eggs and vanilla. Add egg mixture to food processor- drop in butter pieces- process until smooth- place dough in plastic wrap- let sit for 1 hour at room tempreature. Make the syrup- place honey, remaining 1/2 cup sugar and 1/3 cup water into skillet and on medium heat bring to boil- 6-7 minutes. In another side skillet- heat the vegetable oil, 365 degrees. Cut the dough into piece and roll into 1/2 inch thick length- cut with pasta knife into hazelnut pieces- take each piece and roll dough in hands and make round. Place in frying oil- cook until golden broan. remove from skillet and place on paper towels. Place the stuffoli balls into the honey syrup, and toss around until fully coated. Place on plate in layers and form cone/Christmas tree form. PLace sprinkles on top and pieces of diced marichino cherries.
STRUFFOLI (HONEY BALLS)
Struffoli are fried balls of dough soaked in a boiling honey glaze. Struffoli are an Italian specialty, oftentimes served around Christmas and Easter. I used Southern Belle Honey in this recipe, and the cookies just melted in your mouth. Killer Bee Honey would provide a similar result (although the name of the honey goes against the kindly spirit of Christmas!). For a super-sweet cookie, you could try using Orange Blossom Honey, but you might find some of the flavor of this lighter honey is lost when it boils.
Provided by oilpatchjo
Categories Dessert
Time 43m
Yield 60 balls, 60 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 188.7, Fat 15.6, SaturatedFat 2.1, Cholesterol 18.6, Sodium 10.7, Carbohydrate 11.7, Fiber 0.3, Sugar 7.2, Protein 1.4
STRUFFOLI O CICERCHIATA (ITALIAN HONEY DOUGH BALLS)
This traditional Italian sweet has different names in different regions: Struffoli in Naples area, which are among the most popular Christmas sweets; Cicerchiata in Abruzzi region, where you cannot miss them during Carnival time. The concept is simple: fried sweet dough balls, coated in caramelized honey. Tasty and long lasting, as you can make them at the beginning of the holiday season and offer them to friends and relatives coming over for holiday wishes. Store in an airtight container for up to 2 weeks. Garnish with candied orange or lemon peel if desired.
Provided by lacucinadinadia
Categories World Cuisine Recipes European Italian
Time 57m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 110.8 g, Cholesterol 111.7 mg, Fat 19.1 g, Fiber 1.8 g, Protein 9.3 g, SaturatedFat 6 g, Sodium 94 mg, Sugar 65.4 g
NEAPOLITAN STRUFFOLI
Struffoli is a Neapolitan dessert that is traditionally prepared at Christmas and made of tiny dough balls that have been deep-fried and soaked in honey, then piled high on plates and trays. Some like to form them in the shape of Christmas trees or wreaths, always festively covered with multi-colored candy sprinkles. People who grew up with this traditional Christmas treat go out of their way to make sure there is a struffoli on the holiday table.
Provided by FestivelySouthern
Categories World Cuisine Recipes European Italian
Time 1h
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 25.1 g, Cholesterol 30.2 mg, Fat 6.7 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.9 g, Sodium 66.8 mg, Sugar 15 g
STRUFFOLI/PIGNOLATA (AKA HONEY BALLS)
A very traditional Italian hoilday (and/or) special occasion treat, always made at Christmas time. Note: The "cooking time" given is an approximate total cooking time. Each batch should only take about 5 to 10 minutes or so to fry up.
Provided by Dee514
Categories Dessert
Time 45m
Yield 1 batch
Number Of Ingredients 11
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.
Nutrition Facts : Calories 10764.7, Fat 910.3, SaturatedFat 74.6, Cholesterol 1116, Sodium 632.1, Carbohydrate 627.9, Fiber 9.3, Sugar 387.4, Protein 71.3
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