| Kmatera4 |
Tasted Strufoli someone has picked up at a bakery (here in NY) last Christmas
time that were not the traditional hard honey balls. But rather had a
cake-like consistency...they were soft-cakey inside.
Any all help with this recipe would be greatly appreciated!
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| Luca Pinotti |
Kmatera4 wrote:
> Tasted Strufoli someone has picked up at a bakery (here in NY) last
> Christmas time that were not the traditional hard honey balls. But
> rather had a cake-like consistency...they were soft-cakey inside.
>
> Any all help with this recipe would be greatly appreciated!
3 Large eggs
1/2 teaspoon Baking powder
1 tablespoon Butter -- softened
1 cup Honey
1 teaspoon Sugar -- plus Vegetable oil -- for deep-fryi
1/2 cup Sugar
Colored sprinkles
2 cup All-purpose flour
Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder;
add
flour.Work the mixture into a soft dough with your hands. Divide dough into
4
pieces. On a floured surface, roll each piece into a rope about the width
of
your index finger and 12 inches long. Cut the ropes into 1" pieces. Toss
the pieces with enough flour to dust them lightly and shake off excess
flour.
Heat oil to 375F in a deep fryer. Fry the struffoli a few handfuls at a time
until they puff up and are golden brown. Using a slotted spoon, transfer to
a
paper towel to drain. Combine the honey and the 1/2 cups sugar in a large
saucepan over low heat; stirring until the sugar has dissolved; keep warm
over
low heat. Add the fried balls, a few at a time, and turn them with a wooden
spoon to coat on all sides. Transfer the balls to a large platter and mound
them into a pyramid, shaping with wet hands. Sprinkle with the colored
sprinkles and let stand for 1 to 2 hours. Then just break off some pieces
with
your hands to eat.
Luca
--
Nolite proicere margaritas ad porcos
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