For the dough
200 grams of flour ’00
2 eggs (possibly one medium and the other small)
40 gr of cold melted butter
20 grams of sugar
1 tablespoon squeezed orange juice
grated peel of half an orange
grated zest of half a lemon
half a teaspoon of baking powder
1 pinch of salt
About 300 ml of oil for frying
To decorate
150 grams of acacia honey
1 tablespoon of vanilla powdered sugar
colored sprinkles to taste
Flour and Eggs Super Easy Recipe | Italian Honey Balls Struffoli
First of all, melt the butter and let it cool, weigh the sugar, prepare the orange juice.
In a large bowl, where you will then go to work the dough, mix together the flour and sifted yeast, salt, and grated citrus peels, then add sugar, butter, and the squeezed orange juice.
Mix a bit with your hands and make a hole in the center. Add the eggs. With the help of a spoon, turn and mix the ingredients.
In a few seconds, the dough will compact, continue with your hands, knead a few seconds until you get a homogeneous paste, free of lumps, add a little bit of flour if necessary.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
After the resting time, cut pieces of about 50/70 g from the dough.
Rub it on the work surface as if to make a long cylinder (a sausage) with a thickness of 1 cm (do not make it bigger, otherwise the Struffoli will be excessively large, during cooking, given the pinch of yeast they will increase by a few millimeters)
Slice the cylinder made, with the help of a small knife or tarot, and remove many small pieces of 1 cm in size.
At this point, you can leave your Struffoli in small pieces or give them the shape of balls by rolling them between the palms of your hands.
Place an 18 cm high-sided saucepan on the heat with the oil for frying. Bring it to 170 °
Cook a few pieces at a time (maximum 15) to avoid excessive foam. So dip in boiling oil, turn them a couple of times, in 30-40 seconds they will be ready.
Struffoli are fried to perfection when they are golden, not dark or blackened.
Take them out with a slotted spoon.
Drain them on a serving dish previously lined with a paper towel
In a saucepan that can contain all the Struffoli made, pour the honey and vanilla icing sugar.
Melt over very low heat, stirring with a wooden spoon
Remove from the heat, add the Struffoli, most of the sprinkles, leaving only a few aside to decorate the final dish.
Turn well, so that the honey can sprinkle each ball.
When all the Struffoli are well seasoned but still hot, immediately transfer them to a serving dish.
Do not wait too long to do this operation. When the honey begins to harden it becomes difficult to shape.
Finally, sprinkle with the remaining sugared almonds and serve.