- Flour type 00 450 grams
- Eggs 3 whole • 130 kcal
- Butter 90 grams • 717 kcal
- White sugar 3 tablespoons • 392 kcal
- White rum 30 ml
- Lemon grated peel 1
- Sea salt as much as it is needed
- acacia honey 300 ml
- Candied fruit a handful into cubes
- Colored balls of sugar as much as it is needed
- Peanut seeds oil 1 liter
Today we present you Christmas fried Italian struffoli but it must be said that – for those who prefer a lighter dessert – there is also a recipe for baked struffoli and, for those who love to impress their guests, you can also make chocolate struffoli. The advice that we give you is to accompany them with a good wine or dessert liqueur, such as Madera or Passito di Pantelleria.
In order to prepare Italian struffoli, first you must prepare the dough. On a wooden surface, sift the flour with a pinch of salt, add the eggs, the three tablespoons of granulated sugar and the softened butter, cut into cubes. Also add the rum (or limoncello) and the grated peel of a lemon.
Work the dough first by helping yourself with a fork and then with your hands, work it for a long time in order to obtain a soft, smooth and elastic dough. Wrap it in the transparent film and put it to rest in the refrigerator for an hour or so (but if you want to keep it even longer, this will not compromise the success of the struffoli).
After the rest time in the refrigerator take the dough, cut a small part, work it with your hands creating a thick cylinder as you can see in the picture and cut each cylinder with a knife, creating rectangles of about one centimeter long.
During cooking, struffoli do not grow much in volume, also because there is no yeast in the dough, keep in mind when you decide the shape and size of them.
Some prefer to work with their hands every single rectangle, creating little balls, it is your free choice, dictated by personal taste in the presentation of the dish and this will not affect in any way the taste of struffoli.
Heat the peanut seeds oil in a high-frying pan (preferably a wok, perfect for frying). When the oil has reached the temperature of 180 ° (you can check it with a kitchen thermometer) place some struffoli on a skimmer like you see in the picture below.
Place them gently in the oil; these will rest for a few seconds on the bottom and then will rise again to the surface in a short time. The Italian struffoli fry in a very short time, keep them under control to prevent them from darkening too much (consider that the cooking time is less than a minute).
Fry the Italian struffoli a little at a time to prevent the oil temperature from lowering. After having fried them, place the struffoli on a large flat plate on which you will have placed some sheets of absorbent paper that will collect the excess oil and will leave your struffoli fragrant and dry.
In a large skillet (it must contain all the struffoli) heat the honey.
When it has melted, add the candied fruit and the struffoli, rigorously over a light flame, mix well all together gently and add some colored sugar balls.
When everything is well seasoned with honey, put the struffoli on a plate and create a small mound. Finally, garnish with other colored sugar balls.