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Friday
Jan112013

Struffoli

Wednesday was my girlfriend’s birthday. 23 is not a rough age, but she was not looking forward to it in any way so I had to come up with a way to at least make it happy. What better way than with dessert? She had plans with her girlfriends after work for dinner, so my plan to woo her with my delicious cuisine was slightly infringed upon, but you cannot go wrong with dessert. She is always the dessert maker at home, so I wanted to give her a break. Sadly, I cannot bake to save my life. So another dessert I don’t have to make a fool of myself over. I got the idea off of a random food show on a TV I passed at my restaurant, and I kind of blended multiple recipes to make it something she will enjoy. Traditionally struffoli is supposed to be tossed in honey heated with lemon juice, but I did mine a little differently per her tastes.  I hope you enjoy it too.

3 ½ cups flour, plus extra for dusting

1 large lemons, zested and one juiced

1 large orange, zested

1 Tbsp Honey

3 Tbsp granulated sugar

1/2 tsp salt

1/2 stick unsalted butter, softened

4 large eggs

1 1/2 tablespoon orange liquor, like Cointreau

Canola oil, for frying

Sugar, Chocolate Sauce, Caramel Sauce, Confectioners’ Sugar (to dress)

In a mixing bowl mix the flour, lemon and orange zest, sugar and salt. Let mix thoroughly then add the softened butter and allow to incorporate. It will still appear as lumpy flour.

 

 

 

 

 

 

 

Add the eggs, lemon juice, honey and orange liqueur. Continue to mix until ingredients make a firm dough ball. Cover the bowl with plastic and set in the refrigerator for at least 30 minutes.

Once dough is done resting, remove and pull 2 inch round balls from the dough and roll into a ½ inch wide rope. Cut the rope down to ½ inch pieces and roll each into balls. In a large skillet heat about 4 cups of oil over medium heat. If you have a high temperature thermometer heat to 375 degrees F, if you do not place a small piece of dough into the oil and when it floats and bubbles the heat is high enough. Lower the heat to a simmer, so a low heat.

Lightly dust each dough ball with flour and place the dough balls into the oil and cook for about 3 minutes or until a dark golden brown.

 

 

 

 

Roll them with a long metal spoon so both sides cook evenly. Remove them from the oil and set on paper towels laid out over a tray and allow to dry. This is where I dressed each dough ball with chocolate, caramel and sugar. If you want the traditional way, forgo the honey in the dough mix and the sauce directions are below.

In a separate pot, heat 2 cups of honey and 1 Tbsp lemon juice right before percolating. Turn off the heat and toss in struffoli. Toss to coat. Let sit in the pan for 5 minutes tossing often. Place on a tray and shake powder sugar all over.

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