Struffoli
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Struffoli
Struffoli is a traditional Italian holiday dessert made by frying small balls of dough and coating them in honey. Like popcorn, only better!
Ingredients
Directions
In a large bowl or food processor, mix together the flour, eggs, sugar, baking powder, and 1 1/2 tbsp Colavita Olive Oil.
Mix until the mixture forms into a ball.
Wrap the dough in plastic and refrigerate for 30 minutes. The dough can be refrigerated overnight if you'd like to prepare the struffoli the next day.
Working in batches, roll the dough with your hands into long strips, adding a little flour so the dough doesn't stick. The strips of dough should be about 1/4 inch thick.
With a knife, cut the strips of dough into small pieces, about 1/2 inch long. Roll these pieces into a small ball and sprinkle a little flour on it. Set the dough balls on a tray until you have them all rolled.
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 into the oil reaches 375˚F. If you don't have a thermometer, you can test the oil with a drop of water or a small piece of dough. Both should sizzle immediately, and the dough should begin to brown.
In batches, fry the dough until lightly golden, about 2-3 minutes. Transfer to a paper towel-lined plate to drain.
When finished frying, prepare another pot and melt honey over medium heat.
Mix the dough balls into the warm honey, coating them completely. Remove the struffoli from the honey, placing them on a serving tray or cake plate.
Decorate with sprinkles, chopped hazelnuts, or candied fruit.
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Ingredients
Directions
In a large bowl or food processor, mix together the flour, eggs, sugar, baking powder, and 1 1/2 tbsp Colavita Olive Oil.
Mix until the mixture forms into a ball.
Wrap the dough in plastic and refrigerate for 30 minutes. The dough can be refrigerated overnight if you'd like to prepare the struffoli the next day.
Working in batches, roll the dough with your hands into long strips, adding a little flour so the dough doesn't stick. The strips of dough should be about 1/4 inch thick.
With a knife, cut the strips of dough into small pieces, about 1/2 inch long. Roll these pieces into a small ball and sprinkle a little flour on it. Set the dough balls on a tray until you have them all rolled.
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 into the oil reaches 375˚F. If you don't have a thermometer, you can test the oil with a drop of water or a small piece of dough. Both should sizzle immediately, and the dough should begin to brown.
In batches, fry the dough until lightly golden, about 2-3 minutes. Transfer to a paper towel-lined plate to drain.
When finished frying, prepare another pot and melt honey over medium heat.
Mix the dough balls into the warm honey, coating them completely. Remove the struffoli from the honey, placing them on a serving tray or cake plate.
Decorate with sprinkles, chopped hazelnuts, or candied fruit.