Struffoli with Nutella®
Pills of pastry for your holidays
When you say struffoli you say Naples, Italy. What is a struffolo? Easy to say, it is a deep fried little ball of dough. But it doesn’t come alone, you have to stick it together with some honey to have the work done. A composed cake soft light inside, crunchy a crispy in the outer part. Can you imagine how great it can become topped with Nutella?!
INGREDIENTS FOR 10 PORTIONS
-
150g Nutella®
-
300g flour
-
3 eggs
-
50g sugar
-
70g melted butter
-
½ teaspoon baking yeast
-
50ml anisette
-
4 tablespoons honey
-
1 heaped tsp Nutella® (15g) per portion
-
1 vanilla pod
-
a pinch of salt
METHOD
-
STEP 1Mix the flour with the eggs, the melted butter, the sugar, the yeast, the salt, the anisette and vanilla in order to obtain a soft and elastic dough
Let it rest for minimum 2 hours and a half in the fridge wrapped in a plastic film. The longer it rests, the softer the struffoli heart will be
-
STEP 2
Take the dough and make many little strings of the same thickness than a finger
Cut those strings into 2cm cubes and place them on a surface that has been dusted with flour
-
STEP 3
Fill a pot with abundant oil and heat it at a high temperature (170°C) without smoking though. Successively pour the cubes in to fry
Remove them with a skimmer
Drain them and let them dry on paper towel
-
STEP 4
Heat 4 tablespoons of honey in a pot on medium heat and immerse the fried cubes in.
Remove them, make a crown of them on a serving plate.
With a piping bag, decorate with strings of Nutella® and serve.
