Strufoli
Pastry Line
Torte e Dolci Fritti
W270 - W300 | High quality "00" type soft wheat flour, recommended for the preparation of shortcrust pastry, donut, tea pastry and breakfast pastry, sponge cake, cream puffs, fried and savoury desserts such as Chiacchiere, fried dumplings or fried cake.
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Ingredients
- 1 kgCakes and fried pastries Flour
- 200 g Whole eggs
- 100 g Granulated sugar
- 200 g Melted butter or oil
- 10 g Baking powder
- 10 g Salt
- 80 g Anise liqueur
- 100 g Orange juice
- 2 grated oranges
- 1 vanilla pod
Directions
- Mix the eggs, sugar, butter, salt, juice, liqueur, and grated oranges.
- Add the sifted flour and baking powder.
- Finish the dough and let it rest covered for at least 2 hours, preferably overnight.
- Shape the dough into small cylinders and fry them at 170–180°C.
- Then dip them in honey (25% of the weight of the strufoli) heated to boiling (116°C) and decorate as desired with colored sprinkles.
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