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Giadas Struffoli Food Network
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Ym_wnyaXHPU
Giada's making struffoli, balls of honey-coated fried dough and hazelnuts. • Get the recipe: http://www.foodnetwork.com/recipes/gi... • Struffoli • Recipe courtesy of Giada De Laurentiis • Total: 4 hr 12 min • Prep: 1 hr 30 min • Inactive: 2 hr 30 min • Cook: 12 min • Yield: 8 to 10 servings • Level: Intermediate • Ingredients • 2 cups flour, plus extra for dusting • 1 large lemon, zested (about 2 teaspoons) • 1/2 large orange, zested (about 2 teaspoons) • 3 tablespoons sugar • 1/2 teaspoon fine sea salt • 1/4 teaspoon baking powder • 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature • 3 large eggs • 1 tablespoon white wine, such as pinot grigio • 1 teaspoon pure vanilla extract • Canola oil, for frying • 1 cup honey • 1/2 cup sugar • 1 tablespoon lemon juice • 1 1/2 cups hazelnuts, toasted (see Cook's Note) • Vegetable oil cooking spray • Sugar sprinkles, for decoration • Powdered sugar, for dusting, optional • Directions • For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. • Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above). • In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes. • Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve. • Cook's Note • • To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using. • Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. • • Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/ful... • Visit Food Network online: http://www.foodnetwork.com • Like Food Network on Facebook: / foodnetwork • Follow Food Network on Twitter: / foodnetwork • Follow Food Network on Instagram: / foodnetwork
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