Lol she called them SPRINKLERS. Simply adorable Lidia is.

@diasporaexpress9799

3 жыл бұрын

I love watching her

I can't wait to make these. I always trust your recipes, Lidia , and love you so much! I just downloaded the recipe from the link you shared. My mom passed away 6 years ago and I can't tell you how much enjoyment you brought to her..and your sweet mother, too! My mom was in a wheelchair for several years and you visited Stew Leonard's in Yonkers, NY and you came over to her and held her hand and couldn't have been any sweeter to her. It was one of the highlights of her days! Thank you so much for being the lovely person that you are.

These were always on my Italian grandmother's table during the holidays. I never wanted to eat them as a kid but I appreciate the memories

@jeffreym68

3 жыл бұрын

I thought it was just me! I didn't like them as a child either, but they were my dad's favorite.

Lidia you're the best chef owner and author in the world

So cute she called them “Sprinklers” instead of “Sprinkles” I’m thinking I will adopt their new name too!

You're the best Lidia. Thank You. Im making these today. Tutti a tavola a mangiare Strufoli.

love your cooking chef

I love this and I'll be subscribing! Merry Christmas to you

This was a staple at Christmas growing up in NJ.

@SirParcifal

6 жыл бұрын

we had these in Brooklyn - my Sicilian grandma made them!

@shhhhquitethyme

4 жыл бұрын

We always had them for the St Joseph's day alter

I have been looking for a recipe like this from my childhood.

Oh thank you. Such fond memories ❤

Yum it looks great

My favorite Christmas treat

This is a very awesome recipe Lidia.

sprinklers... love her!

I kind of want to try these!

I really want to try these

My Nonna never made these yet similar she made Sfingi, cassatelle (not sure of the spelling) which was ricotta and sugar pockets sprinkled with sugar, and of course, rice balls for Christmas. Haven’t had these since 1995.

Lidia oh my mom used to make these every christmas, but she is passed on now , i can continue to make these for my family

I LOVE YOU LIDIA!

my sister loves it when I make them

Aw "sprinklers" 😍

A holiday tradition!

😍 I love these. My mama used to make them. They're delicious!! I have to try make them myself

@zeynepkuran470

6 ай бұрын

Hi, should it be crunch or soft after we dip them in to honey glazing

No baking powder or other leavening agent?

My mother never put cinnamon, orange and lemon peel in her dough, only vanilla and almond extract. Also she used jimmies (soft, elongated sprinkles) never the little hard balls. Must be a regional thing. My Mom was half Tuscan and half Sicilian. My Mom died 31 years ago and I've lost her recipe. I'm searching for a replacement. Your recipe might work if I change the flavoring and use jimmies because she made her honey sauce almost the same way you do. Thank you.

Hi Lidia. I follow your web and I'm a fan of you. Struffoli and Croatian Fritule are the same? Big hug from Kansas

Lidia greetings from down under Australia. I am going to make this on Good Friday for my family. Is the right thing to cook for Good Friday? Mind you seeing how east they’re to make could be a good comfort sweet to make anytime. Have a great Easter.

My dad makes them so good!!!

Where are the measurements of the ingredients, you need them for baking......OK I found them down below, thanks....I need to try them for this Xmas...Does anyone knows how far in advance can you prepare them???? Thanks

these look just divine.. i will have to try making them this christmas!! My ancestors were from Abruzzo and my father tells me all the time that around christmas time, his mother and aunts used to make these cookies, similar to a ravioli but they were filled with a chickpea paste. He did not know what they were called. Is this something you have made on your show?? I would absoloutley love to know what they are called and how to make them. I'm so glad you are on youtube!!! Grazie mille!!

@masterxiangqi

6 жыл бұрын

pignolata I would guess

I used your recipe and they turned out great but did not know how to store them and they got soggy. Help?

most recipes use a liquore or anissette in the recipe.. and the syrup doesn't have to be made till the end. and you would roll them into long strips and then cut each strip into uniform nuggets.

Can I have recipe please

Can I use a hand mixer?

I never seen anyone add water to the honey sauce ! Can I ask you why ...and wouldn't th the sauce be too thin that it would be hard to form when plated ..

@George-cy3yz

5 жыл бұрын

Think about it - adding sugar to honey would be A. too thick and B. too sweet. The water simply thins it a little a takes off some of the sweetness.

which machine Lidia uses?

I don't have a food processor can I mix this w a regular mixer instead

@creativologist1813

4 жыл бұрын

I'm a year late, but yes. We use KitchenAid with the beater.

I tried to get the recipe through the link, and it was not available... :(

@annschiraldi5262

4 жыл бұрын

She never gives them out she wants you to get her cookbook,

@Gio_Vanni6143

3 жыл бұрын

Did you try Lidia's website? lidiasitaly.com/recipes/honey-balls/

Delicious cookies but your recipes link does not work

@Gio_Vanni6143

3 жыл бұрын

Did you try Lidia's website? lidiasitaly.com/recipes/honey-balls/

I wish you would say how much of each ingredients makes up the recipe.

@Davidmorris157

3 жыл бұрын

Check in the link. It goes to Lidia’s website with written instructions

I noticed on the video you add cinnamon and water to the dough.... However there is no cinnamon or water in the recipe... any idea how much of each?

@kgianni

4 жыл бұрын

Kman04(

Licor de anis?

Recipe?

Ok Lydia what are the ingredients? Measures please!

@Davidmorris157

3 жыл бұрын

Check in the link. It goes to Lidia’s website with written instructions

Can I use pizza dough

andiamo tutti a tavola a mangiare

Lux is. l wanted your recipe for struffoli and your website said not available.

@Gio_Vanni6143

3 жыл бұрын

Did you try Lidia's website? lidiasitaly.com/recipes/honey-balls/

I love how she considers this "really easy to make." Just homemade dough, deep-fried, sauce from scratch...

@Trenton.D

5 жыл бұрын

If you can't throw a few things together in a mixer, you got problems...

Yes Sicilian style

The recipe list of ingredients is not attached to the link and not on the web page lidiasitaly.com. Can someone help me with the recipe ingredient amounts. Thank you!

@LidiaBastianich

6 жыл бұрын

Thanks for watching. Below is the recipe for Honey Balls ("Struffoli"). Happy cooking! Yield: 10 servings For the Dough: 4 cups all-purpose flour 1 tablespoon sugar Grated zest of half a lemon Grated zest of half an orange Pinch salt 4 large eggs 1 tablespoon unsalted butter 1 teaspoon grappa, rum, or vanilla 3 cups vegetable oil for frying For the Honey Syrup: 2 cups honey ½ cup sugar 1/3 cup water ¼ cup small colored sprinkles Stir the flour, sugar, lemon and orange zest and salt together in a bowl and turn it out onto a clean work surface. Make a well in the center of the dry ingredients and add the eggs, butter and grappa to it. With your fingertips, work the eggs, butter and grappa together until more or less blended, then begin working in the dry ingredients. Continue working the dough until it is smooth and evenly blended. Gather the dough together into a ball, wipe the dough from your hands and add it to the dough ball. Clean your hands and the work surface, flour both lightly and knead the dough until smooth, 3 to 4 minutes. Wrap the dough in plastic wrap and let stand at room temperature 1 hour. Pull off a plum size piece of the dough and roll it out with your palms and fingers to a rope about 1/3 inch in diameter. Repeat with the remaining dough. Cut the dough ropes crosswise into 1/3-inch lengths. Roll the pieces of dough between your hands into balls. Pour the oil into a wide, deep skillet or braising pan and heat over medium heat until a deep frying thermometer registers 350° degrees F or a dough ball gives off a lively sizzle when slipped into the oil. Carefully slide about one-fourth of the dough balls into the oil and fry, turning and immersing them with a wire skimmer or slotted spoon, until golden brown on all sides, about 4 minutes. Transfer them with the skimmer to a paper towel-lined baking sheet to drain, first allowing any excess oil to drip back into the pan. Repeat with the remaining dough balls, allowing the oil to return to the correct temperature before frying the next batch. Have a bowl of cold water and a serving plate large enough to hold the finished struffoli (about 12 inches in diameter) close by. Stir the honey, sugar and water together in a heavy wide pot large enough to hold all the dough balls over low heat until the sugar is dissolved. Increase the heat to high and bring the syrup to a boil. The syrup will foam up dramatically when it comes to a boil. Continue cooking until the foam dies down and the mixture becomes just a shade darker [ok?], about 4 minutes. Remove from the heat and immediately add all the fried dough balls. Toss them in the syrup with a wire skimmer until they are coated. Remove the dough balls from the syrup with the skimmer, allowing excess syrup to drip back into the pan first, and mound them on the serving plate like a pyramid, helping yourself with your hands from time to time, after dipping them into the cold water to protect them. Scatter the sprinkles over the mound of struffoli until it is colorful. You may serve them the same day, however it also keeps well for several days covered loosely with plastic wrap.

@DrMitch-kf2wm

6 жыл бұрын

Thank you so much, Cheers

@nightowl4137

5 жыл бұрын

@@LidiaBastianich I have been looking for this recipe for years, my daddy use to make it every Christmas. I MISS HIM SO MUCH , rip daddy. 💋❤🎅🙏

@raejaninas5511

5 жыл бұрын

Thank you I’m making them for my husband today , New Year’s Eve his sicilian GM used to make these at Christmas when he was a little boy

Me and my brother used to fight over these all the time...

Looks like sweet and sour chicken, prepared on the plate. A good substitute to replace chicken and save a chicken

The link to the recipe no longer works. Is there a new link to find the measurements of ingredients?

@LidiaBastianich

6 жыл бұрын

Thanks for watching Dana. The recipe is back up on our website: lidiasitaly.com/recipes/honey-balls/. Happy cooking!

@em1860

5 жыл бұрын

Link is broken

@Gio_Vanni6143

3 жыл бұрын

Did you try Lidia's website? lidiasitaly.com/recipes/honey-balls/

The written recipe on the site doesn’t have cinnamon or water in it. 😭😭 So, I made them without. Still taste good, tho. I’ll bet the cinnamon would have kicked it up a notch.

Instead of sugar in the honey I would use some wine and cook it down a bit.

Just not fair ...im not their..😍👍

Just honey skip sugar 👍

The link for the recipe no longer works😢

@LidiaBastianich

5 жыл бұрын

Thanks for watching. Below is the recipe for Honey Balls ("Struffoli"). Happy cooking! Yield: 10 servings You may have seen struffoli jazzed up with pine nuts, candied fruit or slivered almonds. Sometimes they are piled into one big mound, sometimes shaped into several smaller mounds, or, especially around the holidays, formed into a wreath. Once you have the basics down, you can go off in any direction. For the Dough: 4 cups all-purpose flour 1 tablespoon sugar Grated zest of ½ lemon Grated zest of ½ orange Pinch salt 4 large eggs 1 tablespoon unsalted butter 1 teaspoon grappa, rum, or vanilla 3 cups vegetable oil for frying For the Honey Syrup: 2 cups honey ½ cup sugar ⅓ cup water ¼ cup tiny round colored candy sprinkles Stir the flour, sugar, lemon and orange zest and salt together in a bowl and turn it out onto a clean work surface. Make a well in the center of the dry ingredients and add the eggs, butter and grappa to it. With your fingertips, work the eggs, butter and grappa together until more or less blended, then begin working in the dry ingredients. Continue working the dough until it is smooth and evenly blended. Gather the dough together into a ball, wipe the dough from your hands and add it to the dough ball. Clean your hands and the work surface, flour both lightly and knead the dough until smooth, 3 to 4 minutes. Wrap the dough in plastic wrap and let stand at room temperature 1 hour. Pull off a plum size piece of the dough and roll it out with your palms and fingers to a rope about ⅓ inch in diameter. Repeat with the remaining dough. Cut the dough ropes crosswise into ⅓-inch lengths. Roll the pieces of dough between your hands into balls. Pour the oil into a wide, deep skillet or braising pan and heat over medium heat until a deep-frying thermometer registers 350° degrees F or a dough ball gives off a lively sizzle when slipped into the oil. Carefully slide about one-fourth of the dough balls into the oil and fry, turning and immersing them with a wire skimmer or slotted spoon, until golden brown on all sides, about 4 minutes. Adjust the heat under the pan as necessary while the struffoli are frying to maintain an even temperature. Transfer them with the skimmer to a paper-towel-lined baking sheet to drain, first allowing any excess oil to drip back into the pan. Repeat with the remaining dough, allowing the oil to return to the correct temperature, if necessary, before frying the next batch. Have a bowl of cold water and a serving plate large enough to hold the finished struffoli (about 12 inches in diameter) close by. Stir the honey, sugar and water together in a heavy wide pot large enough to hold all the dough balls, over low heat until the sugar is dissolved. Increase the heat to high and bring the syrup to a boil. The syrup will foam up dramatically when it comes to a boil. Continue cooking until the foam dies down and the mixture becomes just a shade darker, about 4 minutes. Remove from the heat and immediately add all the fried dough balls. Toss them in the syrup with a wire skimmer or slotted spoon until they are coated. Remove the dough balls from the syrup with the skimmer, allowing excess syrup to drip back into the pan first, and mound them on the serving plate like a pyramid, helping yourself with your hands from time to time after dipping them into the cold water to protect them. Scatter the sprinkles over the mound of struffoli until they are colorful enough for you. You may serve them the same day, or keep them for several days covered loosely with plastic wrap.

@jeffreym68

3 жыл бұрын

@@LidiaBastianich Thank you so much! This is one of the recipes from my childhood that I didn't get from family before they passed, though it was my father's favorite. Now I can share our history with the new generation.

@angelaabbruzzese225

3 жыл бұрын

@@LidiaBastianich Ciao Lidia.. If I wanted to make more do I double the ingridients? Or is your recipe enough to serve like 25 people lol.. I have a big Italian familgia

SPRINKLERS😂😂😂😂😂😂

Lots of honey

You don’t have to roll them!

Love your recipes but this seems to have way too much flour, Is this an error??

She forgot a little white wine, unless that's what the water was,

Thankssssss 🙏🏾 I love Italian food I was born in the wrong body 🤣

Thanks for the measurements lol

@Gio_Vanni6143

3 жыл бұрын

Did you try Lidia's website? lidiasitaly.com/recipes/honey-balls/

Seems like the same thing as turdilli

You shouldn’t even call yourself an Italian after this recipe! Horrible!!! The recipe online calls for mixing the dough by hand. No water and the wrong amount of butter. I’m smart enough to have figured it out so I put it in a food processor and even with water this dough is horrible, dry and totally unable to work with. I managed to fry them and after tasting one threw it all out! I’ll go back to using my authentic grandmother’s recipe that comes out deliciously light every time!

Real Struffoli don’t include cinnamon, it’s lemon zest and limoncello or anisé liqueur , and it’soil not butter.

That looks like turkey meat