Struffoli with hazelnuts

Votes: 3

Time: 4 hours 15 minutes
Complexity: average
Servings: 8 - 10

A detailed culinary recipe for a New Year's dish with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups all-purpose flour, plus extra for dusting
Zest of 1 large lemon (about 2 tsp)
1/2 large orange, zest removed (about 2 tsp)
3 tablespoons of sugar
1/2 tsp fine sea salt
1/4 tsp baking powder
55g unsalted butter, cut into pieces, leave at room temperature
3 large eggs
1 tbsp. white Pinot Gris wine
1 teaspoon vanilla extract
Rapeseed oil for deep frying
1 tbsp. honey
1/2 cup sugar
1 tbsp lemon juice
1.5 tbsp. roasted hazelnuts *
Herbal spray
Confectionery sprinkles, powdered sugar, for decoration

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

For the testIn a food processor, pulse 2 cups of flour, lemon and orange zest, sugar, salt, and baking powder. Add the butter and pulse in between each beat. Add the eggs, wine, and vanilla. Mix until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half, then in half again. On a lightly floured surface, roll out all 4 pieces into 1-cm-wide strips. Cut each strip of dough crosswise into 1-cm squares. Roll into a small ball. Lightly dust with flour and shake between your palms to shake off any excess.

Fill a large heavy-bottomed saucepan with less than half the oil for deep-frying. Heat over medium heat until the temperature reaches 190°C (350°F) (if you don't have a thermometer, drop a piece of bread in; it will brown in about 3 minutes). Working in batches, fry the dough until lightly golden, about 2-3 minutes. Remove with a slotted spoon and place on paper towels to drain.
In a large saucepan, melt the honey, sugar, and lemon juice over medium heat for 3 minutes. Remove from heat. Add the balls and hazelnuts and stir until the mixture coats the balls and sets. Let sit for 2 minutes.
Spray the outside of a wide jar with cooking spray and place it on a serving platter. Line the jar with marbles and nuts, forming a wreath shape. Drizzle with melted honey syrup and dust with powdered sugar. Refrigerate for 2 hours to set. Remove the jar and serve.

Note *

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a preheated oven until 170°C, about 8 - 10 minutes. Cool completely before using..