Nani’s Struffoli
Posted On October 6, 2021
Another Christmas tradition that we prepare every year. I usually make the dough and then pass the rest on to Sarah who begrudgingly handles the rest. Good times.
Nani’s Struffoli
A Traditional Christmas Treat
Ingredients
- 2 cups All-purpose flour
- 1/4 tsp Salt
- 1 tsp Baking powder
- 3 Eggs
- 1 1/2 cups Honey
- 1 1/2 tsp Pure Vanilla Extract
- Olive Oil
Instructions
- Mix 1 cup of the flour with the salt and baking powder in a large mixing bowl. Make a well with the flour mixture.
- Break the eggs into the well and with hands (finger tips) scramble just to break yolks, then work the flour into the eggs.
- Add the remaining cup of flour, a little at a time to make a dough.
- Transfer to a lightly floured surface and knead the dough until "as smooth as a baby's bottom". Or cheat – use the dough hook with the Kitchen Aid mixer and run it until the dough reaches the desired smoothness. I usually just do all the previous steps this way.
- Cut dough in half. Cut in quarters. Roll dough with rolling pin into a square or rectangle to about 1/4" thick (no thinner).
- Cut with a sharp knife into 1/4" strips lengthwise.
- With palms of hands, roll each strip into a rope (not too thin).
- With a sharp knife, cut large grape-size pieces. Don't let them stick together. Continue until all the dough is used.
- In large frying pan, heat 1/2" to 3/4" of oil over medium heat. When hot (not burning or smoking), add one piece to check that it begins sizzling, then add the rest (enough to fit in pan at a time).
- Move them with a wood spoon or spatula as you cook.
- When they're a light golden brown, remove with spatula and drain on paper towels.
- When all struffoli are done, bring the honey and vanilla to a low boil in a saucepan.
- Shut off heat and stir in struffoli with wood spoon until well coated.
- Quickly place on large oval or round plate (heaped in a mound). Sprinkle with colored sprinkles.
- Cool and serve.
- To store, cover tightly with plastic wrap at room temperature.