Struffoli

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 10 servings canola oil for frying
• 3 large eggs 
• 2 cups flour for dusting
• 1.5 cups hazelnuts toasted see Cook's Note
• 1 cup honey 
• 1 tablespoon juice of lemon 
• 2 teaspoons lemon zest 
• 2 teaspoons orange zest 
• 0.5 teaspoon sea salt fine
• 0.5 cup sugar 
• 3 tablespoons sugar 
• 10 servings sugar sprinkles for decoration
• 2 ounces butter unsalted cut into 1/2-inch pieces, at room temperature
• 1 teaspoon vanilla extract pure
• 1 tablespoon white wine such as pinot grigio

Equipment

• food processor
• bowl
• frying pan
• paper towels
• sauce pan
• plastic wrap
• kitchen thermometer

Directions

1. Watch how to make this recipe.
2. 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.
3. Add the butter and pulse until the mixture resembles a coarse meal.
4. 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.
5. Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick.
6. Cut each piece of dough into 1/2-inch wide strips.
7. Cut each strip of pastry into 1/2-inch pieces.
8. 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.
9. 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.
10. 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).
11. 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.
12. Remove the pan from the heat.
13. 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.
14. 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.
15. 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.
16. Remove the glass from the center of the platter and serve.