Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/4 cup unsalted butter, melted
- Vegetable oil, for frying
- 1 cup honey
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- Powdered sugar, for dusting
Special equipment needed:
- Large mixing bowl
- Electric mixer or stand mixer
- Rolling pin
- Pastry cutter or knife
- Large pot for frying
- Slotted spoon
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
2. In a separate bowl, beat the eggs, honey, vanilla extract, and orange zest until well combined.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth.
5. Divide the dough into 4 equal parts and roll each part into a long rope about 1/2 inch thick.
6. Cut the ropes into small pieces about 1/2 inch long using a pastry cutter or knife.
7. Heat vegetable oil in a large pot over medium-high heat until it reaches 375°F on a candy thermometer.
8. Fry the dough pieces in batches until golden brown, about 2-3 minutes.
9. Remove the struffoli with a slotted spoon and place them on a baking sheet lined with parchment paper.
10. In a small saucepan, combine the honey, sugar, water, cinnamon, and salt. Bring to a boil over medium heat, stirring constantly.
11. Reduce the heat and let the mixture simmer for about 5 minutes until it thickens.
12. Pour the honey mixture over the struffoli and toss to coat.
13. Sprinkle chopped walnuts over the top and let cool.
14. Dust with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F
Serving size:
Makes about 4-6 servings
Nutritional information:
Calories: 420
Fat: 15g
Saturated Fat: 5g
Cholesterol: 85mg
Sodium: 120mg
Carbohydrates: 68g
Fiber: 2g
Sugar: 45g
Protein: 6g
Substitutions for ingredients:
- You can use orange juice instead of orange zest.
- You can use chopped almonds or hazelnuts instead of walnuts.
Variations:
- Add lemon zest or extract for a different flavor.
- Drizzle melted chocolate over the top for a chocolatey twist.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the struffoli from absorbing too much oil.
- Use a slotted spoon to remove the struffoli from the oil and let them drain on a paper towel to remove excess oil.
- Don't overcrowd the pot when frying to ensure even cooking.
Storage instructions:
Store the struffoli in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the struffoli in a 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
Arrange the struffoli on a platter and sprinkle with powdered sugar and chopped walnuts. Serve with coffee or tea.
Garnishes:
Chopped walnuts and powdered sugar
Pairings:
Coffee, tea, or hot cocoa
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the honey mixture doesn't boil over and cause burns.
Food history:
Struffoli is a traditional Italian dessert typically served during the Christmas season. It originated in Naples and is made from small balls of dough that are fried and coated in honey.
Flavor profiles:
Sweet, cinnamon-spiced, nutty
Serving suggestions:
Serve the struffoli as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Italian
Taste: Sweet, Spicy, Cinnamon, Crunchy, Cinnamon-Flavored