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STRUFFOLI - DEEP FRIED HONEY AND CANDY COATED DOUGH BALLS

A child's dream dessert that attracts adults as well.



What is an Italian Christmas without handful of these sweet morsels?


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS: Makes 2 large platters full

For the dough balls:
■  1¾ cups (approx 14 oz) plain flour
■  4 eggs (medium size)
■  3 Tablespoons (approx 2oz) butter, softened
■  1½ teaspoons, of baking powder (optional)
■  1 tablespoon of Sugar, granulated or caster

For the Syrup:
■  ⅓ cup water, used to loosen honey
■  6 tablespoons of honey
■  2 tablespoons of sugar

For the frying:
■  4-5 tablespoons of vegetable oil

To finish,:
■  Some diced candid fruit (optional)
■  Some sugar sprinkles (NON-PARIEL ROUND CANDY SPRINKLES) or just powdered sugar


DIRECTIONS:

 1.  Pour the flour, baking powder (if using), and sugar into a large size bowl. Meanwhile soften the butter in a microwave.

 2.  Next make a small well in the flour and into it break the 4 eggs, and add the softened butter.

 3.  Next using the handle of a wooden spoon, or a chop stick for example. Move and combine the mixture. If you were to
      plunge your hands in right away, you will end up wearing most of the mixture.

 4.  Once combined, with your hands,  bring the dough together. Do not add water, it will be a relatively dry hard, dough
      mixture. Do not worry about leaving a few dry bits at the bottom.

 5.  Now wrap the dough in some plastic food-wrap and place it into a fridge for around 10-20 minutes to cool it down and to
      rest. This will ensure the dough balls "puff-up" when you fry them later.

 6.  Next, take the dough ball out the fridge, unwrap it. You should find its looking nice and smooth and
      moist. 

 7.  Cut the dough into a few parts, and begin to roll out one in a similar manner as if you were going to
      make ½-¾ inch round  breadsticks.To roll out the bread stick shape using a dusting of flour.  Cut
      the strips into ½-¾ inch pieces.

 8.  Next using the palm of your hand take each small section and create ball shapes, aim for marble
      size and smaller. Keep in mind these will expand slightly so think small. No matter how tempting
      it is to make larger balls, resist. We are not making meatballs here.

 9.  Next add the syrup ingredients into a milk pan, and bring to a simmer, to create a honey syrup.
      Turn off the heat once it becomes a nice thick syrup. 

10.  In a frying pan, add the vegetable oil, and bring to a medium high temperature. In the oil, fry
       around a dozen or so of the balls until they turn a golden brown colour, put them onto some
       kitchen roll, to drain.

11.  Once you have fried the full amount, pour them into the syrup mixture, and using a spoon make
       sure they are well coated in the syrup. Once well coated, pour them onto a serving platter, sprinkle
       over the candid fruits, spoon over any remaining syrup, and finish with some sugar sprinkles.

12.  If you cover these and keep them in the fridge, these will keep for days, unless you eat them all of
       course. Enjoy!



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