Struffoli - Why Every Italian Family Has a Different Secret Recipe

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Put 230 g flour, 2 tbsp sugar and 2 eggs in a bowl.
2. Add the zest of half a lemon and half an orange, 2 tbsp limoncello, the peanut oil and a pinch of salt.
3. Mix on medium speed or by hand for about 2 minutes until a dough forms. If it is very sticky, add a little flour and mix again until the dough picks up everything from the bowl.
4. Lightly flour the work surface, then knead the dough gently until smooth, adding flour only as needed.
5. Cover with a dry tea towel and rest for at least 30 minutes.
6. Stretch the dough with a rolling pin into a wide oval, rolling only a few times and keeping it thick.
7. Cut off a piece up to 1.5 cm wide and roll it under your palms into a long, medium snake. Set it on a tray lined with baking paper. Repeat with the rest of the dough.
8. Cut up to 10 snakes at a time into small pieces, each less than 1 cm, and place them on the lined tray.
9. Heat peanut oil in a deep saucepan to about 180°C (356°F). Fry the pieces one at a time so they do not stick, turning gently for about 1 minute each, until golden brown all over.
10. Lift out, drain and transfer to a plate lined with paper towel to remove excess oil.
11. Heat a large saucepan, add 150 g honey and 1 tbsp sugar, and mix.
12. Add the fried struffoli to the bubbling honey and stir to coat.
13. Add lemon and orange zest to taste and keep mixing.
14. Turn off the heat, add the candied fruit and sprinkles, mix well, then quickly transfer to a serving plate or cupcake cases.
15. Serve cooled.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

EggLemonOrange