Struffoli with NUTELLA®

diff
6 port
12 ingr
180 min
Struffoli with NUTELLA®
Ingredients<br> for 6 portions

Ingredients
for 6 portions

300 g Plain flour
3 Whole eggs
70 g Butter
1 Sachet of vanillin
1 Glass of anise liqueur
1 Pinch of salt
100 g Sugar
Zest of 1 lemon
½ Teaspoon of baking powder
Seed oil for frying

To garnish and finish

Chopped hazelnuts
90 g Nutella® (15 g/portion)
STEP 1

STEP 1

Mix together the flour, eggs, melted butter, vanillin, liqueur, salt, sugar and grated lemon zest, stirring until you have a smooth and springy dough. Cover it with cling film and leave it to rest in the fridge for at least 2-and-a-half hours.

STEP 2

STEP 2

Quickly remove the dough and cut it into chunks of dough to make into lots and lots of little dough balls: they must be right to be held between the thumb and forefinger.

STEP 3

STEP 3

Fry the dough balls in plenty of seed oil, then drain them on a sheet of absorbent paper. Put four struffoli per portion on each plate, and then add 15 g of Nutella® and garnish with hazelnuts and serve.

Don't forget to add excitement.

Struffoli spread in the modern era because of Neapolitan convents, where nuns made them to offer as a Christmas present to noble families who had distinguished themselves with charitable acts. Who knows, maybe those families would have been even more generous if the nuns had offered them Struffoli with Nutella®.