Italian Struffoli Recipe by Laura Vitale [Food Challenge: DAY 276]

This video has been divided up into three sections to help you watch what you want to know:
1:28 – list of ingredients
1:51 – cooking
9:09 – trying the end dish

*****************************************
If there’s a specific recipe of Laura in the Kitchen you’d like to see me try for the first time on my challenge, let me know in the comments down below or on any of my other social media accounts!

*****************************************
I’m trying a new recipe of Laura in the Kitchen every day and then share all of those experiments with everyone here on YouTube and all the other social media accounts (links below). In addition, all of my metric system friends can find converted measurements of every single recipe I tried (check the recipe down below ;)).

P.S. if you want to have a sneak peek at the recipes of Laura in the Kitchen cookbook, then don’t forget to visit my other social media accounts, as I’m sharing one recipe-trying every week!

SUBSCRIBE not to miss my new videos!

Facebook:
Google+:
Instagram:
Pinterest:
*****************************************
My last video:
Other dessert recipes:
Laura’s original recipe:

*****************************************
RECIPE
DAY 276 – Italian Struffoli

Serves 6-8

Ingredients:

1 ¾ cups (250 g) All Purpose Flour
3 Eggs
Zest of 1 Orange
Zest of 1 Lemon
2 Tbsp (30 ml) Limoncello or Fresh Orange Juice or White Wine
1 Tbsp (15 g) Sugar
½ tsp (3 g) Salt
1 cup (300 g) Honey
Vegetable Oil for frying
Some Sprinkles

NOTE: if you choose so, you can freeze the little balls you get at step 5, and then once ready, bake them in an oven at 375 degrees (190 degrees Celsius) until they’re deep golden brown. Then proceed with step 7.

Process:

1) In a large bowl, mix together the flour, eggs, orange zest, lemon zest, sugar, salt and limoncello (dough will be very sticky). Dump the dough onto a floured surface and form into a ball (add more flour as you pull it together so it’s no longer sticky). Shake off any excess flour.

2) Set the dough in a small bowl. Cover with plastic wrap and let it rest on the counter for 30 minutes.

3) In a large pot or a deep fryer, add enough oil to get up to about 3 inches (8 cm). Heat over medium high heat until the oil is about 370 degrees (190 degrees in Celsius) when tested with a thermometer.

4) Line a baking sheet with parchment paper and sprinkle with a little bit of flour, set aside, also line another baking sheet with paper towels and set aside.

5) Once the dough has rested, place it on a floured surface and cut into 8 equal pieces. Roll them into balls, place back into the small bowl and keep covered with plastic wrap (so they don’t dry out) while working with one ball at a time. Roll each one of them into a thin rope shape and cut it into ¼ inch (0.6 cm) pieces. Roll each piece shortly into a round ball and place on the parchment paper lined baking sheet sprinkled with flour.

6) Fry the struffoli carefully in the hot oil making sure to constantly turn them around as they fry for even cooking, for about 2 to 3 minutes or until they are deep golden brown, remove onto the paper towel lined baking sheet.

7) Heat the honey in a small pot until slightly runny, add it to a big bowl and add in the cooked struffoli, toss them well for a few minutes or until they are well covered in the honey. Sprinkle over some sprinkles and let them sit for a wile before serving.

Recipe by: Laura Vitale
Edited by: Ruta

Add Comment

Comments Protected by WP-SpamShield Spam Filter