Description
Struffoli is a traditional Italian dessert featuring small, fried dough balls coated in a warm honey and sugar glaze, often garnished with colorful sprinkles. This festive treat is perfect for celebrations and offers a delightful combination of crispy texture and sweet, citrus-infused flavor.
Ingredients
Scale
For the Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1/4 teaspoon salt
- 1 teaspoon baking powder
For Frying:
- Neutral oil (canola or sunflower), for deep frying
For the Honey Coating:
- 1 cup honey
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice (optional, for brightness)
- Sprinkles (nonpareils or rainbow jimmies)
Instructions
- Make the Dough: In a large bowl, combine the flour, sugar, salt, and baking powder. Add the eggs, softened butter, vanilla extract, lemon zest, and orange zest. Mix with a wooden spoon or your hands until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes until smooth. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
- Shape the Struffoli: After resting, divide the dough into 4 equal pieces. Roll each piece into a rope about 1/2 inch thick. Cut each rope into small marble-sized pieces. Roll each piece between your palms to form round dough balls.
- Fry the Dough Balls: In a deep saucepan or frying pan, heat 2 inches of oil to 350°F (175°C). Fry the dough balls in batches, being careful not to overcrowd the pan. Cook for 2 to 3 minutes per batch, stirring occasionally, until the dough balls are golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Coat in Honey: In a large skillet, heat the honey, sugar, and lemon juice over low heat until the sugar fully dissolves. Add the fried dough balls and stir gently until they are evenly coated in the honey mixture. Transfer the coated struffoli to a serving platter and shape into a mound or a ring. Immediately top with nonpareils or festive sprinkles while still warm.
Notes
- Be sure the oil temperature stays consistent at 350°F to ensure even frying and prevent the dough balls from absorbing too much oil.
- The dough balls should be small and uniform for even cooking.
- Honey coating is best applied while warm for optimal coverage and stickiness.
- Struffoli can be stored in an airtight container for up to 3 days but are best enjoyed fresh.
- You can omit the lemon juice if you prefer a sweeter, less tangy glaze.
