Struffoli Recipe - Cooking Index
Struffoli Recipe - Cooking Index
| 3 cups | 594g / 20oz | Eggs (large) |
| 2 cups | 125g / 4.4oz | Flour - sifted |
| 1 tablespoon | 15ml | Butter - softened |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1 teaspoon | 5ml | Plus 1/2 cup sugar |
| 1 cup | 237ml | Honey |
Whisk together the eggs, butter, and the 1 tsp sugar until foamy. Sift the flour with the baking powder and stir into the egg mixture. With your hands, work the mixture into a soft dough. Divide the dough into 4 pieces.
On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long. Cut the ropes into 1-inch pieces. Toss the pieces with enough flour to dust them lightly, and shake off the excess flour. In a deep fryer (or high saucepan) heat vegetable oil (about 3" deep) to 375F. Fry a couple of struffoli at a time, until puffed up and golden brown.
Transfer to paper towel to drain with a slotted spoon. In a large saucepan, combine the honey and the 1/2 cup sugar and heat over low heat, stirring, until the sugar has dissolved; keep warm over low heat. Add the fried balls a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large plate and mound them into a pyramid, shaping it with wet hands. Sprinkle with colored sprinkles and let stand for 1 to 2 hours.
Then just break off pieces with your hands to eat.
Source:
Mario Batali
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