RECIPE FOR STRUFFOLI
INGREDIENTS FOR THE DOUGH
– 500 grams of flour
INGREDIENTS FOR TOPPING
– 400 grams of honey
(*) – We usually use the Alberti “Strega”liqueur.
1 – Put the flour and sugar to form a sort of volcano with a hole, in which you will beat a little bit the eggs. Add the oil, salt, sugar and all the spices/seasonings. With a spoon begin to mix the flour, then knead with your hands. The dough must be quite soft, but not too stretchy! (if it is too soft, you can add other flour, or a bit of water if it is too hard). Sprinkle the dough – shaped like a ball – with a little flour and leave it to rest, covered with a towel, for an hour.
2 – Knead again the dough and cut it to obtain various narrow and long sausages not thicker of your little finger. Cut each piece into many sections no longer than 1.5 cm, thereby resulting in a large number of small cubes.
3 – For frying use a large pan large and put enough oil for frying. Bring the oil to a temperature above 150° C and add the cubes of dough, as many as the pan allows. Fry until they become “golden” colored, and go forward until you have fried all the cubes, which you should put in a container to dry with paper towels. If you have a deep-fat fryer, even better.
4 – Meanwhile, prepare the garnish. Cut into small pieces the pieces of candied fruit, and if you want you can stay a few whole pieces for garnish at the end, as you also can add small colored sugared almonds or chocolate shavings. Put the “struffoli ” in the tray that will be used for the course.
5 – Now you have to be very fast to prevent the honey will become solidified!
Put in a pot the honey, sugar and anise and sew over low heat until it becomes dark golden colored. Pour quickly it on the “struffoli ” while still warm, and mix to ensure that each piece is coated with honey. Quickly add the candied fruit and garnish, giving to the whole the shape of the tray or the one you want. Allow to cool.