Struffoli Recipes

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STRUFFOLI | ITALIAN HONEY BALLS RECIPE



Struffoli | Italian Honey Balls Recipe image

Struffoli Italian honey balls are small fried balls of dough, caramelized in honey and decorated with rainbow sprinkles and candied fruit. Struffoli is a typical Italian dessert for Christmas that in December you can find in every home and Italian pastry shop.

Provided by Recipes from Italy

Categories     dessert recipes

Time 1h

Yield 8

Number Of Ingredients 12

400 g (3 cups) of flour
3 medium eggs
80 g (1/3 cup) of unsalted butter
40 g (2 3/4 tablespoons) of granulated sugar
2 tablespoons of aniseed liquor
zest of 1 orange
1/2 teaspoon of baking powder or baking soda (optional)
1/4 teaspoon of salt
600 ml (2 1/2 cups) of seed oil for frying
250 g (3/4 cup) of Wildflower or Acacia honey
Rainbow Sprinkle Toppings
Candied fruit

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!

Nutrition Facts : ServingSize 100 g, Calories 377 cal

STRUFFOLI



Struffoli image

Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can't do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower...it's tradition.

Provided by Jess

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 10

4 eggs
¼ cup white sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ cup all-purpose flour, or as needed
2 cups vegetable oil for frying, or as needed
½ cup honey, or more to taste
½ cup white sugar, or more to taste
1 tablespoon rainbow nonpareil sprinkles, or to taste

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.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 41 g, Cholesterol 93 mg, Fat 14.8 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 97 mg, Sugar 37.4 g

STRUFFOLI



Struffoli image

Provided by Food Network

Categories     dessert

Time 15m

Yield 15 servings

Number Of Ingredients 9

6 eggs
1 cup granulated sugar
1/2 pound butter
4 1/2 cups all-purpose flour
4 vanilla beans
2 tablespoon baking powder
1 gallon vegetable oil
1 pound honey
1 small jar candy sprinkles

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



Struffoli image

Provided by Nigella Lawson

Categories     Dessert     Fry     Christmas     Kid-Friendly     Edible Gift     Honey     Christmas Eve     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 or up to 16; essentially a Christmas centerpiece

Number Of Ingredients 10

2 tablespoons semolina
6 eggs
1 tablespoon sugar
zest 1 unwaxed lemon, finely grated
2 tablespoons olive oil
3-3 1/3 cups flour, plus more for rolling
1/2 teaspoon baking powder
2 1/2-3 quarts flavorless vegetable oil, for frying
1 1/2 cups honey
approx. 2 teaspoons Christmas sprinkles, to decorate

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.

STRUFFOLI



Struffoli image

An Italian Christmas tradition. They are little "dough" balls that are fried in oil. Then covered in honey followed chopped nuts (in our family the addition of chocolate sprinkles). This is my Sicilian grandmother's recipe. It is our families last holiday food preparation to be done every year on Christmas Eve as a group effort. I HOPE THAT YOU ENJOY THESE ITALIAN TREATS AS MUCH AS WE DO.

Provided by JERSEY FLOURCHILD

Categories     European

Time 1h

Yield 14-18 serving(s)

Number Of Ingredients 9

3 eggs
1/4 cup Crisco
1/4 cup sugar
1 teaspoon vanilla extract
2 -3 1/2 cups flour
canola oil (for deep frying)
honey
3/4 cup medium chopped walnuts
1/3 cup chocolate sprinkles (optional)

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.

STRUFOLI I



Strufoli I image

Italian cookie also known as honey clusters. My family has made these every Christmas for years. We make several batches and like to use a little extra chocolate. Walnuts or pine nuts also work in place of almonds. If the batter is to sticky add a little extra flour. Good luck.

Provided by Nancy

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 9

4 eggs
2 ½ cups all-purpose flour
16 ounces honey
½ vanilla bean, halved lengthwise
4 tablespoons chopped semisweet chocolate
½ cup blanched slivered almonds
1 (1.75 ounce) package multicolored sprinkles (jimmies)
1 cup vegetable oil for frying
⅓ cup confectioners' sugar for decoration

Steps:

  • Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
  • Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
  • Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
  • In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 90.8 g, Cholesterol 93 mg, Fat 12 g, Fiber 2.2 g, Protein 9.2 g, SaturatedFat 2.4 g, Sodium 39.7 mg, Sugar 59.4 g

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    #60-minutes-or-less     #time-to-make     #cuisine     #preparation     #occasion     #for-large-groups     #european     #heirloom-historical     #holiday-event     #italian     #dietary     #low-sodium     #low-in-something     #number-of-servings

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