3 1/2 cups flour
6 eggs
1 egg yolk
Zest of 2 lemons
Juice of 1 lemon
1 orange
1/2 teaspoon salt
1 tablespoon limoncello
4 cups canola or peanut oil
2 cups honey
Powdered sugar
Directions: one line for each direction. When saved the lines will be numbered.
In a mixing bowl, place flour, eggs, yolk, zest of 1 lemon, orange zest, salt and limoncello and mix well to form a firm dough, 8 to 10 minutes. Place in the refrigerator and allow to rest 30 minutes.
Remove from the refrigerator and cut golf ball-sized pieces of dough from the main batch. Roll each ball into a 1/2-inch thick dowel (rope) and cut each dowel into 1/2-inch pieces. Roll each piece into a ball and continue until finished with all dough.
In a 12- to 14-inch skillet with at least 3-inch sides, heat the oil to 375 degrees. Drop enough balls in to cover about half of the surface of frying oil and cook until dark golden brown. Use a slotted spoon to turn them regularly, and expect them to puff up while cooking. As they finish, remove them to a tray covered with paper towels, and drain well. This should take at least 5 batches.
When all of the struffoli are cooked, heat the honey, lemon juice and zest together in a wide 6- to 8-quart saucepan until quite warm, about 150 degrees, and substantially thinner. Add struffoli to honey and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly. Pour out into a large serving tray in the form of either a pyramid or a ring mold. Sprinkle with powdered sugar and serve.
This recipe yields 10 servings.
Nutrition Facts
Servings Per Recipe: 10
Amount Per Serving
Calories: 417
Calories from Fat 7.5%
Total Fat
4g
Cholesterol
133mg
Sodium
144mg
Carbohydrate
91g
Dietary Fiber
2g
Protein
8g
Points 9
Exchanges: 2 Grain(Starch)
Rating: ()
Added On: April 15, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-2A15) - from the TV FOOD NETWORK
