Christmas Struffoli with Lemon
Baking and Desserts • Italian
Description
Christmas Struffoli with Lemon
Ingredients
- Wheat Flour 3½ cups
- Whole egg 1 piece
- Chocolate eggs 6 pieces
- Lemon 2 pieces
- Salt ½ teaspoon
- Orange zest 1 piece
- Peanut Butter 15 fl oz
- Liqueur 1 tablespoon
- Honey 25 oz
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
In a large bowl, mix together the flour, 6 eggs plus 1 yolk, grated zest of 1 lemon and 1 orange, salt, and lemon liqueur (such as Limoncello). The resulting mixture should be homogeneous and elastic. Knead for at least 10 minutes.
Step 2
Place the prepared dough in the refrigerator for 30 minutes.
Step 3
From the chilled dough, roll thick ropes and then cut them into many small pieces. Roll them into balls 1.5-2.5 cm in diameter.
Step 4
In a wide, deep skillet, heat the oil to 345°F. Divide the balls into about 5 equal parts and drop them into the oil in batches. When one batch is ready, remove the balls from the oil with a slotted spoon and add the next batch.
Step 5
The oil should cover the balls at least halfway. Fry the struffoli until they are a rich golden color, stirring occasionally, waiting for the balls to puff up and darken.
Step 6
While frying the struffoli, prepare the honey mixture. In a large wide pot, mix the honey, juice, and zest of one lemon, and warm over low heat (about 140°F).
Step 7
Add the finished struffoli to the pot with honey and mix thoroughly. It is necessary for all the balls to be evenly coated with the honey mixture.
Step 8
Remove the struffoli from the heat and, leaving them in the skillet for another 5 minutes, continue to stir regularly.
Step 9
Arrange the struffoli on a serving dish in the shape of a pyramid, and serve sprinkled with powdered sugar or candied fruits.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!