Thursday, December 06, 2018

Italian Holiday Honey Balls from Diana Rubino



When my grandparents came from Naples and landed at Ellis Island in the early 1900s they brought many recipes with them, but only in their heads. No one brought cookbooks or recipes along with their possessions. A favorite Christmas treat is Struffoli, better known as Honey Balls. One Christmas when I was a kid, I watched my grandmother make them and scribbled down the ingredients as she sifted and mixed and baked and drizzled. Here's an accurate recipe in English!

Ingredients
Dough:
•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 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 pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece 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 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, 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 spoon or damp hands, arrange struffoli and hazelnuts around the glass to form a wreath shape. Drizzle 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.

Remove the glass from the center of the platter and serve.


Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven 8 to 10 minutes. Cool before using.


Total Time: 4 hr 12 min
Prep: 1 hr 30 min
Yield: 8 to 10 servings

Diana Rubino

11 comments:

DeeDee Lane said...

What a lovely time with your family and this Honey Balls recipe looks amazing. Happy Baking!

Laura Strickland said...

Family recipes are THE BEST! This recipe sounds fabulous. So glad your Grandma carried it in her head!

Tena Stetler said...

Wow wonderful recipe. I can:t wait to try it. Thanks for sharing!

Mary Morgan said...

Oh, YUM! Thank you for sharing! Happy Holidays!

Unknown said...

I'll have to try this, sounds delicious

Colleen Driscoll said...

Do you still make these? We need to have a meet and greet sometime with TWRP authors and sample each other's recipes.

ELF said...

That sounds yummy but probably outside my skill set, lol. Thank you for sharing!

Carol Henry said...

I love these types of recipes, I've watched my Polish grandmother bake and cook over the years and have kept it all in my head all these years. I've finally decided to write everything down, step by step, prompted by my children and grandchildren, before they are lost forever. Your recipe sounds delicious. Will have to give it a try.

Julie Howard said...

Thank you for sharing this recipe! They sound delicious and I love that they call for a tablespoon of white wine. Such an interesting ingredient for a sweet treat.

CB Clark said...

These sound delicious. Thanks for sharing. Merry Christmas.

dlucas said...

Wow! This recipe sounds delightful! My husband's family is Italian and I took all the handwritten recipes and typed them into a cook book for his and my Serbian family. IT was
a big hit. Thank you for sharing. Happy Holidays!