Chevy Silverado Rims And Tires

Struffoli

This recipe pleased to participate in the initiative of FrancescaV "Waiting for Christmas 2007."

Ingredients:
400 gr. flour, 4 eggs, 30 gr. butter, 1 tablespoon sugar, 1 pinch of salt, 1-2 tablespoons anise liqueur or brandy, grated rind of half lemon and half orange untreated, a pinch of baking soda.
Per la decorazione:
500 gr. di miele, 150 gr. di cedro e scorzette di arancia candite a pezzettini, confettini bianchi cannellini, confettini colorati e confettini argentati, frutta candita a pezzi e ciliegine candite, olio per friggere.
Preparazione:
mettete la farina a fontana sulla spianatoia e al centro rompete le uova, aggiungete il cucchiaio di zucchero, il cucchiaio di liquore, il burro, un pizzico di sale, il pizzico di bicarbonato e la scorza grattugiata del limone e dell'arancia. Amalgamate il tutto e lavorate bene la pasta, formate una palla, copritela con un canovaccio e fatela riposare per circa un'ora. After this time take the dough, taglietela into small pieces, consisting of the loaves as thin as a pencil and cut all into small pieces, sprinkle with a little flour to prevent them from attacking each other. Put a pot on the fire high and wide with the oil and let it warm up, when the struffoli fry a few at a time put them in a sieve and shake to remove excess flour. Fry a few at a time over a medium flame, making sure the oil temperature because it can form a froth coming out of the pot, if it happens immediately moved the pot from the flame to lower the temperature during frying, I recommend that you change at least one or two Sometimes the oil. Be careful cooking, struffoli must have a light golden color otherwise harden, gradually remove them from the oil with a slotted spoon and place it on a plate with paper towels. In another saucepan heat the honey at a low temperature until it became a light amber color and the foam will completely disappeared, taking care not to burn, when it is ready pour struffoli and mix with a wooden spoon , add the citron and candied orange peel into small pieces and mix together until the struffoli will all be covered with honey. Pour at once onto a round plate, with wet hands, form a honey bun and hot to your own taste with sweets, the cherries and bits of candied fruit.
Notes:
I recommend to them a few days before, taking care to wrap them in a sheet of cellophane, struffoli remain well preserved for more than a week and in 'Waiting become even more good.
In the picture I used half of the ingredients.