Struffoli
Struffoli
Ingredients:
Ingredients:
·
2cups flour, plus extra for
dusting
·
1 large lemon, zested (about 2
teaspoons)
·
1/2 large orange, zested (about 2
teaspoons)
·
3 tablespoons sugar
·
1/2 teaspoon fine sea salt
·
1/4 teaspoon baking powder
·
1/2 stick (2 ounces) unsalted butter,
cut into 1/2-inch pieces, at room temperature
·
3 large eggs
·
1 tablespoon white wine, such as
pinot grigio
·
1 teaspoon pure vanilla extract
·
Canola oil, for frying
·
1 cup honey
·
1/2 cup sugar
·
1 tablespoon lemon juice
·
1 1/2 cups hazelnuts, toasted
(see Cook's Note)
·
Vegetable oil cooking spray
·
Sugar sprinkles, for decoration
·
Powdered sugar, for dusting,
optional
How to cook:
For
the dough: In the bowl of a food processor, pulse together 2 cups of flour,
lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and
pulse until the mixture resembles a coarse meal. Add the eggs, wine, and
vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic
wrap and refrigerate for 30 minutes.
Cut
the dough into 4 equal-sized pieces. On a lightly floured surface, roll out
each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch
wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of
dough into a small ball about the size of a hazelnut. Lightly dredge the dough
balls in flour, shaking off any excess. In a large heavy-bottomed saucepan,
pour enough oil to fill the pan about a third of the way. Heat over medium heat
until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If
you don't have a thermometer a cube of bread will brown in about 3 minutes.).
In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer
to a paper towel-lined plate to drain. (The rested and quartered dough can also
be rolled on a floured work surface into 1/2-inch thick logs and cut into
equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small
balls and fried as above).
In
a large saucepan, combine the honey, sugar, and lemon juice over medium heat.
Bring to a boil and cook, stirring occasionally, until the sugar is dissolved,
about 3 minutes. Remove the pan from the heat. Add the fried dough and
hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool
in the pan for 2 minutes.
Spray
the outside of a small, straight-sided water glass with vegetable oil cooking
spray and place in the center of a round platter. Using a large spoon or damp
hands, arrange the struffoli and hazelnuts around the glass to form a wreath
shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for
2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with
powdered sugar, if using. Remove the glass from the center of the platter and
serve.
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