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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy. | 2. Gradually add flour and baking powder. | 3. *Using your hands, mix and knead the mixture well, forming a dough. | 4. Knead the dough until smooth. | 5. (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough). | 6. Form dough into a ball. | 7. Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls. | 8. On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long. | 9. Using a sharp knife, cut each rope into 1/3 inch pieces. | 10. (Optional, pieces may be rolled into balls about the size of marbles). | 11. Dust cut pieces with a bit of flour. | 12. Heat oil in a frying pan or deep fat fryer to a temperature of 375°F. | 13. Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown. | 14. DO NOT crowd the frying pan or fryer. | 15. Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain. | 16. Continue frying until all the balls have been fried. | 17. Place drained, fried balls into a large mixing bowl (or disposable roasting pan). | 18. Pour the honey into a large frying pan, and heat until bubbly, remove from heat. | 19. (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating). | 20. Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls. | 21. With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey. | 22. Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape. | 23. Sprinkle with colored sprinkles. | 24. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
canola oil	1 1/2	1/2		185.64	0.0	0.0	21.0
purpose flour	2 1/2 - 3	cups		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066
canola oil	1	quart		185.64	0.0	0.0	21.0
honey	1	jar		-	-	-	-
orange	1	teaspoon	grated	1.7625	0.4406	0.0352	0.0045
flour				-	-	-	-
sprinkle			round colored	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.