Best Strufoli Recipes

STRUFOLI II

Steps:

• Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.
• Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.
• In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels.
• In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.
• Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. Cool.

STRUFOLI I

Steps:

• Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
• Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
• Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
• In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

STRUFOLI III

Steps:

• Sift flour. Make a well in center, and break eggs into it. Add salt, and knead until smooth.
• Roll dough out on lightly floured board until 1/4 inch thick. Cut into 1/2 inch strips, and cut strips into tiny pieces 1/2 inch long.
• With the palm of hands, shape these tiny pieces into balls the size of a filbert nut.
• Heat oil to 350 degrees F (175 degrees C).
• Drop balls into oil 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
• Combine honey and sugar in saucepan and boil over low flame about 2 minutes, stirring constantly. Add fried dough balls, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute. Remove and put strufoli on flat plate to cool. Sprinkle with pine nuts and confectioners' sugar as soon as they are cool enough to handle, and mold about 5 together in a cluster. Enough for 8, or so. Strufoli will stay fresh for weeks if they are kept in a cool place.

STRUFOLI - ITALIAN HONEY BALLS RECIPE - (3.8/5)

Steps:

• Place flour on board, making a well in the center. Place eggs, egg yolk, shortening, sugar, salt and lemon peel into the well. Mix well, working the dough with your hands. Shape into very small balls, the size of marbles. Let dough balls rest about 20 minutes, covered with clean towel. Heat oil in deep pot. Oil should be at a temperature of 350°F. Drop the balls, a few at a time into the hot oil. They'll float, just turn them around a bit for even browning. Melt honey in a saucepan and add orange zest. As soon as the balls are fried, take them from the oil directly to the honey pot. Let the float around in there for about 30 seconds. Take them out of the honey with a slotted spoon, placing them on a platter, piling hem into a conical shape. Sprinkle with non-pareils while the honey is still warm.

STRUFOLI

Steps:

• Beat eggs in large mixing bowl. Add all dry ingredients. Mix with your clean, bare hands until dough forms a ball. With floured rolling pin, roll dough onto a well-floured surface to 1/2" thick. This takes some effort! Using butterknife, slice into 1/2" grid. Allowing dough to dry for an hour or so makes the next step easier. Heat oil in dutch oven on medium heat. Transfer dough pieces into oil, lowering with a slotted spoon. Deep fry one spoonful at a time. Make sure to flip each piece to cook evenly. Cook until pieces are light golden brown, then use slotted spoon to transfer to a brown paper bag from the grocery store. Repeat, one spoonful at a time, until all the fried dough is in the bag. The brown bags will absorb the excess grease from the strufoli. My mom used to do the frying while I would shake the bags. Then, transfer to a new brown bag and repeat. Store strufoli in bags, preferably near a radiator, for at least 24 hours with regular shaking to keep well mixed. Change bags as they show oil stains on the outside. Finally, heat honey and vanilla in a large pot over low/med heat. When melted, add strufoli and stir with wooden spoon to coat evenly. Pile into a bowl, including all the honey. Sprinkle with non-pareils. Cover with foil.

STRUFOLI

Steps:

• Beat eggs until light.
• Add all dry ingredients and blend well.
• Knead until dough forms a smooth surface.
• Roll dough out on floured board with floured rolling pin to a 1/2 inch thickness.
• Cut into 1/2 inch strips.
• Pinch off 1/2 inch pieces.
• Pour oil in large heavy frying pan until about 2" deep.
• Heat oil until a small piece of dough bubbles and rises to surface quickly.
• Do not overheat.
• Place cut pieces of dough onto slotted spoon and lower into oil.
• When the dough puffs up and is slightly browned remove with slotted spoon and put fried morsels into a"doubled" brown paper bag to absorb excess oil.
• Repeat using all the dough---Note: sometimes the oil will froth--give the oil a stir--do not let the oil get too hot or they will burn.
• When all dough is fried place morsels into a new"doubled" brown paper bag--place bag near heat source to coax out as much oil as possible---leave over night.
• Next day put struffoli in a new"doubled" and shake shake shake.
• Heat honey in large heavy pot stir in vanila.
• Slowly pour struffoli into honey stir to coat.
• Spoon onto serving plate and sprinkle with colored sprinkles.