Struffoli (small traditional fritters)
1500 ml deep frying peanut oil
For the dough
21.16 oz all-purpose flour
2.65 oz butter
1.76 oz granulated sugar
25 ml milk
0.18 oz salt
1 pinch of baking soda
1 hint of anise
For the glaze
14.11 oz honey
3.53 oz granulated sugar
0.70 oz colored sprinkles
2.12 oz candied orange
1.76 oz yellow pumpkin
0.035 oz anice seed
Struffoli are usually prepared using the same ingredients, but every family has its own guarded secrets for this recipe.
Here is our chefs’ choice.
Begin by preparing the dough.
Form a well in the flour, and to the center, add the soft butter, sugar, milk, a pinch of salt, baking soda, eggs and anise liqueur.
Using your hands or a fork, start mixing the ingredients together, slowly incorporating the flour until you have a smooth, uniform dough. If needed, add additional flour or milk so that the dough is not too soft or too dense.
Once you have a smooth dough of the right consistency, continue kneading for 5 or 6 minutes. When done, cover the dough with a bowl and let rest for at least 15 minutes.
Once the time has past, begin preparing the struffoli.
Cut off a piece of dough and roll it out until it is about ½ inch thick in diameter. Cut the roll into small, ½ inch, cylindrical pieces. Repeat using the rest of the dough.
Then fry the struffoli, a few at a time, in a pan of hot oil. Once golden, after 5 to 10 seconds, remove from the pan using a slotted spoon. After frying, place the struffoli on a plate lined with paper towels. Finish frying all of the dough.
Prepare the icing by cooking the honey in a large pot. Once the honey begins to boil, add candied orange peel and mix with a spoon.
Let cook for 1 or 2 minutes, until the honey is foamy. Then remove the pot from the heat and add the struffoli. Stir them carefully, trying not to damage them, then transfer them to a plate. Immediately cover with the colored sprinkles.
Let cool and serve at room temperature.
In order to maintain the right consistency of the dough, do not add more flour when rolling it.