Neapolitan struffoli original recipe - SempliceVeloce
Neapolitan struffoli: struffoli are part of the Christmas recipes of the Neapolitan tradition. Struffoli are very simple to make, but they are only good if crunchy on the outside and soft on the inside, and for this you have to pay attention to a few details. Here in Naples the houses at Christmas are pervaded by the scent of honey that embraces these goodness. It is a recipe that takes me in a moment to when as a child I watched my grandmother prepare a few days before Christmas (this cake in fact keeps well for a few days); the wait and the preparations were already a party. Tradition has it that the shape is either a crown or a mountain. This recipe has been tested over the years and I find it perfect!
Ingredients for 12 people
- 400 grams of flour 00
- 80 gr of butter
- 1 pinch of salt
- 40 grams of sugar
- grated zest of 1 lemon and 1 orange
- 2 tablespoons of aniseed liqueur (I used limoncello)
- 3 eggs
- 1 teaspoon of baking powder
- peanut oil (for frying)
- 2 tablespoons of powdered sugar
- candied fruit 50 gr
- sugar beads 50 gr
- 20 cannellini sugared almonds
- 10 candied cherries
- sprinkles of sugar (I did not use them) 50 gr
STRUFFOLI VIDEO RECIPE
How to make Neapolitan Struffoli
Put the sifted flour and yeast, salt and grated lemon and orange zest in a large bowl, mix. Melt the butter and let it cool, as soon as it has cooled down a bit, pour it into the flour together with the limoncello (or anise) and sugar.We mix with a wooden spoon, the consistency will be similar to wet sand. We make a hole in the center of the mixture and pour the 3 eggs,mix well with the spoon until the eggs are completely absorbed, then knead with your hands on a work surface until the dough becomes lump-free and compact.We cover with plastic wrap and let it rest for 30 minutes.
We take a piece from the dough and form a loaf, cut it into small pieces of about one centimeter and with our hands we create balls, not too big, growing in cooking will reach approximately the size of chickpeas.
We heat the seed oil in a small pan with high sides, pour the balls (not too many, they must have space to turn inside the oil) of dough in the oil and fry the struffoli for less than a minute, they will rise immediately afloat and when they have a light golden color, they will be ready to be drained with a skimmer, and placed on a sheet of absorbent paper. We change the oil when it starts to get too dark.
When we have finished frying all the struffoli, put the honey and icing sugar in a large pan (which will contain all the struffoli later), heat and melt the sugar. Remove from the heat and pour inside the struffoli, almost all the candied fruit and sugars (except cherries) mix well in the honey while it is still hot,
and immediately pour into the serving dish (if the honey cools it becomes difficult to shape, so better arrange the struffoli quickly). We add the candied cherries and other fruit and sugars to decorate. And here are ours ready Neapolitan struffoli, crunchy on the outside and soft on the inside. Merry Christmas!
WINE PAIRING: Recioto di Soave
For the wine pairing I consulted the site: www.cavit.it
Enjoy your meal!