Recipe: Strufoli 🍯
Description: Indulge in the delightful flavors of this traditional Italian dessert, Strufoli, with our easy-to-follow recipe. These golden, honey-drenched morsels are perfect for sharing during festive occasions or as a sweet treat any time of the year.
- Servings: 12
- Cook Time: 2 hours
- Prep Time: 1 hour
- Total Time: 3 hours
- Category: Healthy
- Keywords: Christmas, Weeknight, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Eggs |
| 2 | Cups Flour |
| 1/2 | Teaspoon Baking Soda |
| – | Honey |
| – | Vanilla |
Nutrition Facts (per serving):
- Calories: 181.1
- Fat Content: 1.4g
- Saturated Fat Content: 0.4g
- Cholesterol Content: 52.9mg
- Sodium Content: 71.5mg
- Carbohydrate Content: 39.3g
- Fiber Content: 0.6g
- Sugar Content: 23.4g
- Protein Content: 3.8g
Instructions:
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Beat eggs until light. In a mixing bowl, vigorously beat the eggs until they become light and frothy.
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Add all dry ingredients and blend well. Incorporate the flour and baking soda into the beaten eggs, ensuring they are thoroughly mixed.
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Knead until dough forms a smooth surface. Transfer the mixture onto a clean surface and knead it until a smooth dough forms.
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Roll dough out on floured board with floured rolling pin to a 1/2 inch thickness. Roll out the dough on a floured surface using a floured rolling pin until it reaches a thickness of about 1/2 inch.
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Cut into 1/2 inch strips. Using a knife, cut the rolled-out dough into strips approximately 1/2 inch wide.
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Pinch off 1/2 inch pieces. Pinch off small pieces of dough from the strips, forming bite-sized portions.
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Pour oil in large heavy frying pan until about 2″ deep. In a large, heavy-bottomed frying pan, pour enough oil to reach a depth of about 2 inches.
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Heat oil until a small piece of dough bubbles and rises to surface quickly. Heat the oil over medium heat until a small piece of dough dropped into it bubbles and rises to the surface quickly.
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Do not overheat. Ensure the oil does not overheat, as this can cause the strufoli to burn.
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Place cut pieces of dough onto slotted spoon and lower into oil. Using a slotted spoon, carefully lower the cut pieces of dough into the hot oil.
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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. Once the dough puffs up and turns golden brown, remove it from the oil using a slotted spoon and transfer it to a doubled brown paper bag to drain excess oil.
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Repeat using all the dough. Continue frying the remaining dough in batches, repeating the process until all the dough is used.
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When all dough is fried place morsels into a new “doubled” brown paper bag. Once all the dough has been fried, transfer the morsels to a new doubled brown paper bag.
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Place bag near heat source to coax out as much oil as possible. Leave overnight. Position the bag near a heat source to help drain out any remaining oil, and leave it overnight.
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Next day put struffoli in a new “doubled” bag and shake, shake, shake. The next day, transfer the strufoli to a fresh doubled bag and shake vigorously to remove any excess oil.
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Heat honey in large heavy pot stir in vanilla. In a large, heavy pot, heat the honey over low heat and stir in the vanilla extract until well combined.
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Slowly pour struffoli into honey, stir to coat. Gradually add the strained strufoli into the warm honey, stirring continuously to ensure all pieces are evenly coated.
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Spoon onto serving plate and sprinkle with colored sprinkles. Once fully coated, spoon the strufoli onto a serving plate and sprinkle with colorful sprinkles for a festive touch.
Enjoy your homemade Strufoli, a delightful Italian treat perfect for any occasion! 🎉
