Trying to find recipes Struffoli, our own site provides recipes Struffoli that a person need Listed below are the dishes Struffoli of which you need
 |
| Struffoli |
"Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can't do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower...it's tradition."
Ingredients :
- Struffoli:
- 4 eggs
- 1/4 cup white sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 cup all-purpose flour, or as needed
- 2 cups vegetable oil for frying, or as needed
- Glaze:
- 1/2 cup honey, or more to taste
- 1/2 cup white sugar, or more to taste
- 1 tablespoon rainbow nonpareil sprinkles, or to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 45M |
|---|
- Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls.
- Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
- Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
- Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
- Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens.
- Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.
Notes :
- Canola can be substituted for the vegetable oil.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Thanks to visiting our blog. may forget to bookmark the site, if our internet site provides the best dishes.
Komentar
Posting Komentar