Best 4 Italian Honey Balls Pignolata Or Struffoli Recipes

STRUFFOLI | ITALIAN HONEY BALLS RECIPE

Steps:

• Melt the butter in a double boiler and let it cool. In a large bowl, mix together the flour with the baking powder and a pinch of salt.
• Add sugar, melted butter, the liquor, eggs and the orange zest. Mix the ingredients with the help of a wooden spoon.
• Continue to knead with your hands, until you get a homogeneous dough, free of lumps. Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
• After the resting time, cut the dough into equal parts. With your flat hands, roll each piece on the work surface as if to make a cylinder about 1 cm (about 1/2 inch) thick.
• Slice the roll of dough with the help of a small knife into many pieces of 1 cm (1/2 inch) in size. You can leave your Sruffoli in small pieces or give them the shape of balls by rolling them between the palms of your hands.
• Fry Struffoli few at a time turning them a couple of times. In 30-40 seconds they will be ready. Drain them with a skimmer and place on a serving dish, covered with absorbent kitchen paper.
• In a saucepan that can contain all the struffoli, pour almost all the honey and some rainbow sprinkles. Heat over very low heat, stirring with a wooden spoon. This step is to make the honey more liquid and more malleable.
• Turn off the heat and add the struffoli. Add one more tablespoon of sprinkles and mix all together. When all the Struffoli are wrapped in honey and sprinkles, immediately transfer them, still hot, to a serving dish.
• Give them the shape you prefer, for example the classic pyramid or the classic donut shape that resembles a Christmas wreath!

STRUFFOLI O CICERCHIATA (ITALIAN HONEY DOUGH BALLS)

Steps:

• Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
• Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
• Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
• Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
• Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.

ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)

Steps:

• Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
• Roll dough into 1/4 inch thick pieces.
• Cut dough into 1/4 strips and roll thin (thinner than a pencil).
• Cut off pieces of rolls making tiny pieces (smaller than peas).
• Deep fry in oil. Drain well on paper towels.
• Meanwhile heat honey and sugar. Boil for 15 minutes.
• Stir hot syrup into dough pieces. Stir in almonds.
• Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
• Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
• Some put sprinkles on top but that is optional.

STRUFFOLI/PIGNOLATA (AKA HONEY BALLS)

Steps:

• In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy.
• Gradually add flour and baking powder.
• *Using your hands, mix and knead the mixture well, forming a dough.
• Knead the dough until smooth.
• (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough).
• Form dough into a ball.
• Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
• On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
• Using a sharp knife, cut each rope into 1/3 inch pieces.
• (Optional, pieces may be rolled into balls about the size of marbles).
• Dust cut pieces with a bit of flour.
• Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
• Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown.
• DO NOT crowd the frying pan or fryer.
• Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain.
• Continue frying until all the balls have been fried.
• Place drained, fried balls into a large mixing bowl (or disposable roasting pan).
• Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
• (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating).
• Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls.
• With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
• Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape.
• Sprinkle with colored sprinkles.
• NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.