Today I would like to share with you a delicious sweet treat from A Baker’s Odyssey – Struffoli.
Several years ago I pick up a copy of A Baker’s Odyssey while on holidays in Brisbane. ( I was in Brisbane to see the show Mamma Mia – I love that show!) This cookbook, written by Greg Patent was published in 2007 but I had never come across it. What I loved was the variety of recipes from across the world brought to America by immigrants. In the book Greg tells the stories of how he came across the recipes and the people behind the recipes. A true treasure!
Do we have such a book in Australia? As a first generation Australian, I am fascinated by the immigrants that came to Australia – the people, their food and their stories.
Struffoli adapted from A Baker’s Odyssey by Greg Patent
1 tablespoon limoncello (optional)
1 tablespoon extra virgin olive oil
1 tablespoon granulated sugar
2 1/2 cups plain all purpose flour
Vegetable oil for deep-frying
1 cup honey
1/4 cup sugar
2 tablespoon orange flower water
1/4 slivered almonds
glace cherries and coloured sprinkles to decorate
In a bowl mix together eggs, salt, limoncello, oil and sugar. Slowly mix in the flour until a firm dough has formed. Turn our onto a floured surface and knead for 10 minutes or so. Wrap in plastic and allow it to rest at room temperature for about an hour.
Cut the dough into 8 piece and keep covered. Take one piece of dough and roll into a rope about 18 inches or 45 cm long. Cut into small pieces about 1/2 inch size which is just under 1.5cm. Repeat with all the dough. Set aside and heat the oil.
I just used a deep frying pan filled with about 1 inch of oil. Heat the oil to 185C/365F. Prepare a baking tray lined with paper towels.
When the oil is ready fry handfuls of the struffoli, stirring to separate the pieces and allowing them to brown and puff up. Remove from the oil with a slotted spoon and cool on the paper towel lined baking tray. Repeat with all the dough.
To make the honey sauce, place the honey, sugar and orangeflower water in a wide frying pan or skillett. Heat to dissolve the sugar then bring to boil. Simmer for 5 minutes until the sauce is glossy and thickens a little. Add the stuffoli and the almonds stir and cook over low-medium heat for 5 minutes until all the struffoli are coated. Remove from the heat and allow to stand for a few minutes to cool and thicken. Stir well.
Then pile on a serving plate and decorate with cherries and coloured spinkles.
As Greg says these are so moreish, people just pluck them off to munch on and keep going back for more.