Growing up in an Italian family in New Jersey, Fat Toad Intern Christine’s Christmas memories center around a marathon of cooking. While many delicious dishes flowed from the kitchen in the run-up to the holiday, making strafoli with Dad in Grandma’s kitchen remains one of her family’s most important traditions. This simple, finger lickin’ dessert is the perfect homemade food gift for family, friends and neighbors alike. While this authentic southern Italian dish traditionally features honey, according to great grandmother Filomena, our Goat’s Milk Caramel version adds a delightfully creamy and earthy tang to this wonderful family tradition!
- 3 eggs
- Pinch of salt
- 2 cups flour
- 1 8oz jar original Fat Toad Farm Caramel
- Canola Oil, for frying
- 1 tbsp powdered sugar (optional)
- Start by whisking 3 eggs and salt in a large bowl until frothy. Once whisked, add 2 cups of flour gradually to egg mixture. Knead dough until it no longer sticks to the side of bowl. Cover and let sit for ½ hour.
- Start heating up Canola oil in a saucepan on medium heat. Cut the dough into 6 equal-sized pieces. On a lightly floured surface, roll out each piece of dough into ¼ inch thick logs. Then cut into ¼ inch thick nuggets (about the size of a hazelnut).
- Place dough into oil (about 12 at a time) and remove once they have risen to the top and are golden brown. Place in a paper towel-lined bowl to drain.
- Heat Fat Toad Farm caramel in a medium sauce pan on low heat for 10 min. Stir constantly to avoid burning. After 10 min, add fried dough and mix until all the balls are coated.
- Wet hands with cold water and transfer struffoli to tin and arrange in a wreath shape. Let cool and sprinkle with powdered sugar.