Struffoli with Nutella®
Pills of pastry for your holidays
When you say struffoli you say Naples, Italy. What is a struffolo? Easy to say, it is a deep fried little ball of dough. But it doesn’t come alone, you have to stick it together with some honey to have the work done. A composed cake soft light inside, crunchy a crispy in the outer part. Can you imagine how great it can become topped with Nutella?!
Mix the flour with the eggs, the melted butter, the sugar, the yeast, the salt, the anisette and vanilla in order to obtain a soft and elastic dough
Let it rest for minimum 2 hours and a half in the fridge wrapped in a plastic film. The longer it rests, the softer the struffoli heart will be
Take the dough and make many little strings of the same thickness than a finger
Cut those strings into 2cm cubes and place them on a surface that has been dusted with flour
Fill a pot with abundant oil and heat it at a high temperature (170°C) without smoking though. Successively pour the cubes in to fry
Remove them with a skimmer
Drain them and let them dry on paper towel
Heat 4 tablespoons of honey in a pot on medium heat and immerse the fried cubes in.
Remove them, make a crown of them on a serving plate.
With a piping bag, decorate with strings of Nutella® and serve.