Struffoli | Pignolata
Ingredients
- 4 cups all-purpose flour
- 6 jumbo eggs. If smaller use 7
- 1/2 tsp salt
- 2 cups honey
- Peel of a Lemon and or tangerine/orange
- 1 tbsp sugar
- Nonpareil/sprinkles
- 4 cups or more depending on your frying pan Vegetable oil for frying
Instructions
- Step#1- Mix flour, eggs, and salt in a hook attachment mixer. Mix at least 5 minutes until the dough forms a small and becomes elastic. Should be soft to the touch.
- Step#2- Cover with a damp paper towel and let it rest for 30 minutes.
- Step#3- Now cut a small piece of dough and create a long thin roll. Do not add any flour to the work surface when rolling the logs.
- Step#4- Now cut into small pieces and move on a floured surface so they don’t stick together.
- Step#5- After I do that I shake excess flour in a cold err and place the struffoli on paper plates. Each plate should contain enough struffoli to add to the hot oil. This avoids hot oil splattering.
- Step#6- Continue until the dough is done. I like to use a wok. Something about the way it’s shaped, it avoids oil from boiling over.
- Step#7- Get your oil hot 365 degrees Fahrenheit and drop your first paper plate with the struffoli gently in the hot oil.
- Step#8- Use a skinner to stir. Do not walk away because they cook quickly.
- Step#9- Drain them first in a colander and them on a large cookie sheet covered with paper towels.
- Step#10- Finish frying all and don’t forget to add fresh oil if needed.
- Step#11- In a large pot in medium heat add your honey, sugar, and peels. You can also add a couple tablespoons of limoncello.
- Step#12- Bring to a boil for 2 minutes. Now remove from the stove and add all your struffoli in until well coated.
- Step#13- Now quickly fill your plates and shake the sprinkles on top while hot otherwise they’ll never stick. I work over the sink because the sprinkles fly everywhere!
- Step#14- You can shape like a Christmas wreath or tree. This year I made small individual cups to share the love.
Video
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