Dec 23

Struffoli

Only 2 more days till Christmas! And I think I might FINALLY be done with my baking. Although, I may have to make another batch of this…

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My Aunt Joan made struffoli all the time growing up, using a family recipe. Through the years she has found this one to be better, using the adaptations you’ll see below. Next time I’ll probably make the balls a bit smaller for some more crunch. Either way, they’re still out of this world delicious!

If you’ve never had these little balls of heaven, you need to make this ASAP. It’s not as hard as you might think. And it’s worth every minute. A labor of love!

Struffoli
adapted from Giada De Laurentiis

2 cups AP flour, plus more for dusting
1 lemon, zested (about 2 tablespoons)
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 stick butter, cut into 1/2 inch pieces, at room temperature
3 eggs
1 tablespoon white wine
1 teaspoon pure vanilla extract
canola oil and extra virgin olive oil, for frying
1 cup honey
round sprinkles

Combine flour, zest, sugar, salt and baking powder. Add butter and mix. Add eggs, wine and vanilla, and mix until a ball is formed. Wrap in plastic and refrigerate for 30 minutes.

Place flour on counter. Cut dough into 4 equal pieces. Roll each dough into a thin log, then cut about 1/2 – 3/4 inch pieces to roll into balls.

Pour oil into a medium size pot and wait for temp to rise. You can test heat with one piece of dough. Fry pieces for a minute or two, until golden brown. Do not overcrowd. Meanwhile, heat honey over medium heat until thinned out.

Place on paper towel lined plate/pan and drizzle with honey. Top with sprinkles. Store in airtight container.

Serves 8-10.

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