Tuesday, March 20, 2012

Struffoli

When I was a kid my mother always made these at Christmas...I don't know if it was the multi colored sprinkles or the sticky honey goodness that made me love them but I did!  What could be better than a tall pile of these honey coated little Italian treats?










Struffoli
6 eggs
1 cup granulated sugar
 2 sticks of butter room temp
4 1/2 cups all-purpose flour
1 tsp vanilla
2 tablespoon baking powder
1 tsp salt
  vegetable oil for frying
1 pound honey
1 tsp lemon or orange zest (optional)
1 small jar multi color candy sprinkles

Whisk eggs very well. Beat sugar into eggs. In a large bowl combine flour, baking powder, and salt. Rub butter into the flour with your hands.

 Add vanilla to the sugar/egg mixture. Put mixture the into a mixer and mix (using dough hook) and slowly add the flour/butter mixture. Let dough rest in a cool dry place for at least 30 minutes.

Divide dough into fourths. Roll out the dough in sections. 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. Make each 1/2 inch piece into balls about the size of a hazelnut.
Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough balls 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 and zest if using (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 ...mound the honey covered balls into a pile in the center of the plate and sprinkle with candy sprinkles.

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