A little background. Stuffoli is a traditional italian dessert served on holidays. They are essentially honey glazed fritters. My opinion is that struffoli just isn't that good. Someone always brings a store bought struffoli to family gatherings around Christmas. A few people nibble on it and then we usually joke about how bad it is and that it is supposed to be like that.
A couple days ago, I tried making a batch and yea, they pretty much sucked.
My goal is to come up with a version of this dish that wows my family and changes their mind about struffoli. Why? Because it is a tradition, it is a beautiful dish, and there has to be a way to make fried dough taste good.
Part 1: The Dough
This seems like the logical place to start. If I can find a recipe for a good dough, or improve the recipe I'm working with, then the whole dish will benefit.
Here is the dough recipe I started with (from Italian Regional Cooking by Ada Boni + a few additions based on other recipes I saw, marked with an asterisk):
- 2 cups all-purpose flour, sifted
- 4 eggs
- 1 egg yolk
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder*
- 2 tablespoons softened butter
- Grated rind of 1/2 lemon
- Grated rind of 1/2 orange
- 1 tablespoon dry white wine (pinot grigio)*
Directions: Knead thoroughly into a smooth dough, leave to rest in refrigerator for 30 minutes.
The fritters looked great, but they turned out to be quite dense and a little grainy when you chew them. I'd like to make them less dense and give them a smoother mouth-feel. Let me know if you have any ideas I can try. Thanks!
Submitted September 21, 2014 at 08:29PM by letgoandflow http://ift.tt/1tMR54w AskCulinary
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