STRUFFOLI RECIPE AND HISTORY - TRADITIONAL ITALIAN HONEY BALLS

STRUFFOLI RECIPE AND HISTORY - traditional Italian honey balls image

Provided by @MakeItYours

Number Of Ingredients 12

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Steps:

Let the butter soften 30 minutes into the oven turned off with the light on, then cut it into pieces and stir with a fork until smooth and inflated.
After that, grate the lemon and orange to obtain zests.
Now, crack the eggs and pour them into a bowl along with the sugar, the softened butter, the lemon and orange zests, 2 drops of Rum or Brandy, 1 drop of Anise flavor, and 1 pinch of salt.
Finally, whisk until consistent.
Add the flour, a little at a time into the butter and eggs mixture.
Pouring the flour, pinch the dough with your fingers until the liquid will be absorbed by the flour, creating a sort of pastry crumbs.
Now, compact and stretch out the crumbs until obtaining a consistent dough.
Eventually, wrap the dough ant store into the lower part of the fridge at least 2 hours.
Take a fistful of dough and roll it into a log 1/2 inch thick.
Now, reduce the log into pieces 1/2 inch long. After that, pour the sesame oil into a pot and place over medium heat until reach 356° F (180° C).
Eventually, fry the Struffoli a little at a time until golden, then place on paper towels to dry the oil in excess.
Pour the honey into a nonstick pan, big enough to contain Struffoli.
Place the pan over low heat and stir until fluid.
Finally, place the pan far from the heat and add Struffoli and sweet decorations.
It is possible to serve Struffoli just prepared, but the following days they will be even more delicious!