Struffoli Recipe by Maria
This recipe is translated from Cookpad Italy. See original: Struffoli Cooking Instructions 1 hour 30 minutes 1 Make a mound with the flour on a work surface. In the center, add the sugar, eggs, salt, limoncello, grated lemon zest, and butter. 2 Knead everything together well, gradually incorporating all the flour until you have a smooth dough that no longer sticks to your hands. 3 Shape the dough into a ball and let it rest for at least 30 minutes. 4 After resting, knead the dough for another minute, then divide it into small portions to form little balls of dough. 5 Take each portion and roll it into long ropes, then cut them into small pieces to make tiny balls. 6 Pour vegetable oil into a deep, high-sided pan. When the oil is hot, fry the struffoli in batches. Shake off any excess flour from the struffoli before frying to prevent too much foam. 7 Once golden and puffed, remove the struffoli with a slotted spoon and let them drain and cool on paper towels. 8 Meanwhile, in a saucepan, combine a small glass of water and 2 level tablespoons of sugar. Add the honey and let it melt. 9 When the honey has melted, add the struffoli to the saucepan and gently stir to coat them well with honey. 10 Transfer everything to a serving platter and decorate with colored sprinkles, candied citron, and sugar-coated almonds. 1 Make a mound with the flour on a work surface. In the center, add the sugar, eggs, salt, limoncello, grated lemon zest, and butter. 1 Make a mound with the flour on a work surface. In the center, add the sugar, eggs, salt, limoncello, grated lemon zest, and butter. 2 Knead everything together well, gradually incorporating all the flour until you have a smooth dough that no longer sticks to your hands. 2 Knead everything together well, gradually incorporating all the flour until you have a smooth dough that no longer sticks to your hands. 3 Shape the dough into a ball and let it rest for at least 30 minutes. 3 Shape the dough into a ball and let it rest for at least 30 minutes. 4 After resting, knead the dough for another minute, then divide it into small portions to form little balls of dough. 4 After resting, knead the dough for another minute, then divide it into small portions to form little balls of dough. 5 Take each portion and roll it into long ropes, then cut them into small pieces to make tiny balls. 5 Take each portion and roll it into long ropes, then cut them into small pieces to make tiny balls. 6 Pour vegetable oil into a deep, high-sided pan. When the oil is hot, fry the struffoli in batches. Shake off any excess flour from the struffoli before frying to prevent too much foam. 6 Pour vegetable oil into a deep, high-sided pan. When the oil is hot, fry the struffoli in batches. Shake off any excess flour from the struffoli before frying to prevent too much foam. 7 Once golden and puffed, remove the struffoli with a slotted spoon and let them drain and cool on paper towels. 7 Once golden and puffed, remove the struffoli with a slotted spoon and let them drain and cool on paper towels. 8 Meanwhile, in a saucepan, combine a small glass of water and 2 level tablespoons of sugar. Add the honey and let it melt. 8 Meanwhile, in a saucepan, combine a small glass of water and 2 level tablespoons of sugar. Add the honey and let it melt. 9 When the honey has melted, add the struffoli to the saucepan and gently stir to coat them well with honey. 9 When the honey has melted, add the struffoli to the saucepan and gently stir to coat them well with honey. 10 Transfer everything to a serving platter and decorate with colored sprinkles, candied citron, and sugar-coated almonds. 10 Transfer everything to a serving platter and decorate with colored sprinkles, candied citron, and sugar-coated almonds. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheddar Bay Sausage Rolls Pasta Noodles California Farm Freeze Dried Foods, Campcooler Method Cheddar Bay Sausage Rolls Pasta Noodles California Farm Freeze Dried Foods, Campcooler Method Herbal Soup Lemon Jaggery Tea Cheddar Bay Sausage Rolls Speculoos Wellington Squares Ragi Matar Roti with a hint of Kasoori Methi ❤️STRAWBERRY MILKSHAKE CHIA PUDDING ❤️ Chocolate Pudding 🍮 Pearl millet flour and methi leaves paratha Cabbage Manchurian Shakshuka Herbal Soup Lemon Jaggery Tea Cheddar Bay Sausage Rolls Speculoos Wellington Squares Ragi Matar Roti with a hint of Kasoori Methi ❤️STRAWBERRY MILKSHAKE CHIA PUDDING ❤️ Chocolate Pudding 🍮 Pearl millet flour and methi leaves paratha Cabbage Manchurian Shakshuka