Giada's Struffoli

Giada's making struffoli, balls of honey-coated fried dough and hazelnuts. Get the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/struffoli-recipe-1922550 Struffoli Recipe courtesy of Giada De Laurentiis Total: 4 hr 12 min Prep: 1 hr 30 min Inactive: 2 hr 30 min Cook: 12 min Yield: 8 to 10 servings Level: Intermediate Ingredients 2 cups flour, plus extra for dusting 1 large lemon, zested (about 2 teaspoons) 1/2 large orange, zested (about 2 teaspoons) 3 tablespoons sugar 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature 3 large eggs 1 tablespoon white wine, such as pinot grigio 1 teaspoon pure vanilla extract Canola oil, for frying 1 cup honey 1/2 cup sugar 1 tablespoon lemon juice 1 1/2 cups hazelnuts, toasted (see Cook's Note) Vegetable oil cooking spray Sugar sprinkles, for decoration Powdered sugar, for dusting, optional Directions For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above). In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes. Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve. Cook's Note To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.   Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtube Visit Food Network online: http://www.foodnetwork.com Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Twitter: https://twitter.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/