Recipe for strufoli?!
Answers: I'm crazy about these christmas cookies from my childhood.
Strufoli
2-1/2 cups flour
4 large eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon grated lemon zest
2 cups vegetable oil
1-1/2 cups honey
1 teaspoon grated orange peel
Put flour on a board and make a well in the center. Add eggs, egg yolk, oil, sugar, salt, and lemon peel. Mix and work dough well. Shape dough into very small balls about the size of marbles, and fry in 2 cups of hot oil until golden. Fry only a few at a time. While dough is frying, melt honey in saucepan and add orange peel. When balls are done drop them in the honey and orange peel mixture and remove with a strainer spoon. Pile on a serving dish into a conical mound. Cool.Top with candy sprinkles or powdered sugar or leave plain.
2 c. sifted flour
1/4 tsp. salt
Make a well in center of flour. Add one at a time, mixing slightly after each addition:
3 eggs
Add:
1/2 tsp. vanilla extract
Mix well to make a soft dough. Turn dough onto a lightly floured surface and knead. Divide dough into halves. Lightly roll each half 1/4 inch thick to form a rectangle.
Cut dough with a pastry cutter into strips 1/4 inch wide use palm of hand to roll strips to pencil thickness. Cut into pieces about 1/4 to 1/2 inch long. Fry only as many pieces of dough as will float uncrowded, one layer at a time. Drain over fat before removing to absorbent paper. Meanwhile, cook in skillet over low heat about 5 minutes.
1 c. honey
1 tbsp. sugar
Remove from heat and add deep fried pieces. Stir constantly until all pieces are coated with honey sugar mixture, remove strufoli with a slotted spoon and set in refrigerator to chill slightly. Remove to a large serving platter and arrange in a cone shape mound. Sprinkle with 1 tablespoon tiny multicolored candies. Chill in refrigerator. Serve by breaking off individual pieces. 8 to 10 servings.
or
2 c. all purpose flour, divided
1/2 tsp. baking powder
3 eggs
1 c. honey
Peel of 1 orange, orange portion only
Tiny multicolored candies
In large bowl, stir together 1 1/2 cups of flour and baking powder. Make a well in center. Place eggs in well. With wooden spoon, mix until well blended (it may be necessary to use your hands). Turn onto floured surface. using as much remaining flour as necessary, knead until dough is smooth and no longer sticky. Cover with plastic wrap; let rest 15 to 20 minutes.
Roll small pieces of dough between palms of hands into rope the thickness of a pencil. Cut each rope into pieces about 1/8 to 1/4 inch long. Pour oil into electric skillet, filling no more than 1/3 full. Heat to 365 degrees on deep fat frying thermometer. Add dough pieces, one layer at a time. Fry, turning several times, 2 to 3 minutes, or until well browned. Remove with slotted spoon. Drain on paper towels. Cool completely.
In heavy, medium sized saucepan, place honey and orange peel. Heat to boiling over medium high heat, stirring occasionally. Reduce heat to low; boil 1 minute. Remove from heat. Remove orange peel; discard. Stir fried strufoli, a quarter at a time, into honey to coat well. With slotted spoon, remove from honey. Hold over saucepan to allow excess honey to drain. Mound on serving platter. Sprinkle with candies
strufoli
Ingredients
2 cups flour
3 eggs
1/2 teaspoon baking powder
pinch of salt
colored non-pareil type sprinkles
1 cup honey
1 teaspoon vanilla
Preparation
Beat eggs in large mixing bowl. Add all dry ingredients. Mix with your clean, bare hands until dough forms a ball. With floured rolling pin, roll dough onto a well-floured surface to 1/2" thick. This takes some effort! Using butterknife, slice into 1/2" grid. Allowing dough to dry for an hour or so makes the next step easier.
Heat oil in dutch oven on medium heat. Transfer dough pieces into oil, lowering with a slotted spoon. Deep fry one spoonful at a time. Make sure to flip each piece to cook evenly. Cook until pieces are light golden brown, then use slotted spoon to transfer to a brown paper bag from the grocery store. Repeat, one spoonful at a time, until all the fried dough is in the bag.
The brown bags will absorb the excess grease from the strufoli. My mom used to do the frying while I would shake the bags. Then, transfer to a new brown bag and repeat. Store strufoli in bags, preferably near a radiator, for at least 24 hours with regular shaking to keep well mixed. Change bags as they show oil stains on the outside.
Finally, heat honey and vanilla in a large pot over low/med heat. When melted, add strufoli and stir with wooden spoon to coat evenly. Pile into a bowl, including all the honey. Sprinkle with non-pareils. Cover with foil.
http://www.epicurious.com/recipes/member...
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