Strufoli
Honey Balls


Makes 3 ½ to 4 dozen

Ingredients:

3 large eggs

1 Tb. butter, softened

1 ts plus ½ cup sugar

2 cups unbleached all purpose flour

1/2 teaspoons baking powder

1 cup honey



Flour for dusting

Vegetable oil for deep-frying

Colored sprinkles



In a bowl, whisk together the eggs, butter, and the 1 teaspoon sugar until
foamy. Sift the flour with the baking powder and stir into the egg mixture.



With your hands, work the mixture into a soft dough.



Divide the dough into 4 pieces. On a floured surface, roll each piece into a
rope about the width of your index finger and 12 inches long. Cut the ropes
into 1-inch pieces. Toss the pieces with enough flour to dust them lightly,
and shake off he excess flour.



In a deep fryer, heat the oil to 375 degrees F. Fry the strufoli a few
handfuls at a time, until puffed up and golden brown. Transfer with a
slotted spoon to brown paper to let them drain.



In a large saucepan, combine the honey and the ½ cup of sugar and heat over
low heat, stirring, until the sugar has dissolved; keep warm over low heat.



Add the fried balls a few at a time, and turn them with a wooden spoon to
coat on all sides. Transfer the balls to a large plate and mound them into
a pyramid, shaping it with wet hands.



Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then
just break off pieces with your hand to eat.



From Ciao Italia, Mary Ann Esposito

Edwin Pawlowski wrote:

> Divide the dough into 4 pieces. On a floured surface, roll each piece into a
> rope about the width of your index finger and 12 inches long. Cut the ropes
> into 1-inch pieces. Toss the pieces with enough flour to dust them lightly,
> and shake off he excess flour.
>
We always cut the strufoli into small sections
then roll them along the side of a cut crystal
goblet or something similar to indent it a bit.
Supposedly to promote lightness to the strufoli as
they fry, but who knows? I know that it would be
sacrileges to pass this step up. The cut crystal
my mother used was over 100 years old and much
admired by all during this massive undertaking.
There was never a recipe used at home, but
handfuls of flour to eggs (easily one dozen eggs)
and the well of flour on the counter was quite
large. We often would forgo the honey glaze at the
end just to dip the fried balls into red wine or
coffee as a snack.
I think I know what I'll be doing tomorrow
Goomba

Edwin Pawlowski wrote:

> Divide the dough into 4 pieces. On a floured surface, roll each piece into a
> rope about the width of your index finger and 12 inches long. Cut the ropes
> into 1-inch pieces. Toss the pieces with enough flour to dust them lightly,
> and shake off he excess flour.
>
We always cut the strufoli into small sections
then roll them along the side of a cut crystal
goblet or something similar to indent it a bit.
Supposedly to promote lightness to the strufoli as
they fry, but who knows? I know that it would be
sacrileges to pass this step up. The cut crystal
my mother used was over 100 years old and much
admired by all during this massive undertaking.
There was never a recipe used at home, but
handfuls of flour to eggs (easily one dozen eggs)
and the well of flour on the counter was quite
large. We often would forgo the honey glaze at the
end just to dip the fried balls into red wine or
coffee as a snack.
I think I know what I'll be doing tomorrow
Goomba

"Goomba38" > wrote in message
>>
> We always cut the strufoli into small sections then roll them along the
> side of a cut crystal goblet or something similar to indent it a bit.
> Supposedly to promote lightness to the strufoli as they fry, but who
> knows?

It may well be. Could also give more surface areas for the honey. Have to
give it a try.



> There was never a recipe used at home, but handfuls of flour to eggs
> (easily one dozen eggs) and the well of flour on the counter was quite
> large.

The original recipe from my MIL was like that, but it is lost (at least for
now). They are usually the best ones to follow.

Edwin Pawlowski wrote:
>
> Strufoli
> Honey Balls

Yikes, my friend's Italian grandmother would bring them every
holiday. At the time I didn't appreciate the work involved,
but I loved those piles of honey balls with the sprinkles.

nancy

Edwin Pawlowski wrote:
>
> Strufoli
> Honey Balls

Yikes, my friend's Italian grandmother would bring them every
holiday. At the time I didn't appreciate the work involved,
but I loved those piles of honey balls with the sprinkles.

nancy

On Fri, 24 Dec 2004 21:39:05 GMT, "Edwin Pawlowski" >
wrote:

>Strufoli
>Honey Balls
>
>
>Makes 3 ½ to 4 dozen
>
>Ingredients:
>
>3 large eggs
>
>1 Tb. butter, softened
>
>1 ts plus ½ cup sugar
>
>2 cups unbleached all purpose flour
>
>1/2 teaspoons baking powder
>
>1 cup honey
>
>
>
>Flour for dusting
>
>Vegetable oil for deep-frying
>
>Colored sprinkles
>
>
>
>In a bowl, whisk together the eggs, butter, and the 1 teaspoon sugar until
>foamy. Sift the flour with the baking powder and stir into the egg mixture.
>
>
>
>With your hands, work the mixture into a soft dough.
>
>
>
>Divide the dough into 4 pieces. On a floured surface, roll each piece into a
>rope about the width of your index finger and 12 inches long. Cut the ropes
>into 1-inch pieces. Toss the pieces with enough flour to dust them lightly,
>and shake off he excess flour.
>
>
>
>In a deep fryer, heat the oil to 375 degrees F. Fry the strufoli a few
>handfuls at a time, until puffed up and golden brown. Transfer with a
>slotted spoon to brown paper to let them drain.
>
>
>
>In a large saucepan, combine the honey and the ½ cup of sugar and heat over
>low heat, stirring, until the sugar has dissolved; keep warm over low heat.
>
>
>
>Add the fried balls a few at a time, and turn them with a wooden spoon to
>coat on all sides. Transfer the balls to a large plate and mound them into
>a pyramid, shaping it with wet hands.
>
>
>
>Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then
>just break off pieces with your hand to eat.

It's not very Christmassy, though?

>
>
>
>From Ciao Italia, Mary Ann Esposito
>

On Sat, 25 Dec 2004 10:57:34 +0000, wrote:

>>Add the fried balls a few at a time, and turn them with a wooden spoon to
>>coat on all sides. Transfer the balls to a large plate and mound them into
>>a pyramid, shaping it with wet hands.
>>
>>Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then
>>just break off pieces with your hand to eat.
>
>It's not very Christmassy, though?

The pyramid is shaped like a Christmas tree.

Christmas Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat, 25 Dec 2004 10:57:34 +0000, wrote:

>>Add the fried balls a few at a time, and turn them with a wooden spoon to
>>coat on all sides. Transfer the balls to a large plate and mound them into
>>a pyramid, shaping it with wet hands.
>>
>>Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then
>>just break off pieces with your hand to eat.
>
>It's not very Christmassy, though?

The pyramid is shaped like a Christmas tree.

Christmas Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_