Strufoli

Strufoli
 
Author:
Recipe type: Desserts
Ingredients
  • For the Dough:
  • 2 Cups flour
  • 1 Tablespoon sugar
  • 6 eggs
  • grated zest of 1/2 lemon
  • 2 egg yolks
  • 1 pinch of salt
  • 2 Tablespoons butter
  • frying oil
  • For the Topping:
  • 8 ounces honey
  • 4 ounces candied orange rinds, finely diced
Instructions
  1. Make a fontana or well with the flour on a pastry board. Add 6 whole eggs and 2 egg yolks, butter, sugar, lemon and pinch of salt. Knead into smooth but firm dough.
  2. Cut the dough into pieces. Roll them into long cylinders 1/2-in. in diameter, and cut each of these into 1/4-in. nuggets. Use up all the dough and place the nuggets on a floured surface.
  3. Fry the strufoli in hot oil a few at a time. When golden, drain them well and dry on paper towels to rid of excess fat. Put the honey in a saucepan (preferably with a concave bottom) and bring to a boil. Simmer until the foam subsides and the honey turns golden. Turn the heat down very low and add the strufoli with the candied fruit and the grated peel. Mix well, coating all strufoli evenly.
  4. Place on a dish and mold them into desired shape (flat, round, or cylindrical). Always serve at room temperature, do not refrigerate.
Notes
Strufoli are very similar to Sicilian pignolata, though the latter are coated with a sugar and egg white glaze or a chocolate glaze instead of honey.

At our Publisher's home, they make this dish without butter, replacing it with vegetable shortening and adding Anisette and ground cloves for a truly amazing flavor. When heating the honey, a small amount of sugar is added to help caramelize the honey. Often orange flower water is added to give the honey an aromatic flavor.

Be sure that your oil is consistently 350 degrees or hotter to avoid the oil spilling over when frying.

Once coated with honey, add Jordan almonds to the mix, and sprinkle with non-pareils (colored decorations). Often candied fruit is added.

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