Description
Struffoli is a traditional Italian dessert featuring small, deep-fried dough balls coated in honey and decorated with colorful sprinkles. This festive treat is crisp on the outside, soft on the inside, and perfect for celebrations.
Ingredients
Scale
Dough
- 2 cups (240 g) all-purpose flour, plus more for rolling
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- Zest of 1 lemon
- Zest of 1 orange
- 3 large eggs
- 1 tablespoon Marsala or white wine
Frying and Coating
- 1 quart (945 ml) canola oil
- 1/2 cup honey
- 1 tablespoon fresh orange juice
- Nonstick cooking spray
- Rainbow nonpareil sprinkles, for decorating
Instructions
- Prepare the dough: In a food processor, pulse together the flour, granulated sugar, kosher salt, and baking powder about 4 times to combine evenly. Add the unsalted butter, lemon zest, and orange zest and pulse about 4 more times until the mixture resembles sandy crumbs. Add the eggs and Marsala wine, then process until the dough forms a clumped ball, about 1 minute. Wrap tightly in plastic wrap and refrigerate until very firm, approximately 1 hour.
- Divide dough: Line a rimmed baking sheet with parchment paper. Remove chilled dough from refrigerator and cut it into 8 equal pieces, keeping them covered with plastic wrap to prevent drying.
- Shape dough balls: On a floured surface, take one piece of dough at a time and roll it into a 12-inch rope. Cut the rope into 24 small pieces, each about 1/2 inch long. Roll each piece into a small ball using your hands, and arrange these balls on the prepared parchment-lined baking sheet. Repeat the rolling and cutting process with all remaining dough pieces.
- Heat oil and fry dough balls: Line another rimmed baking sheet with paper towels for draining. In a large Dutch oven fitted with a deep-fry thermometer, heat the canola oil over medium heat until it reaches 375°F (190°C). Working in 4 batches, place the dough balls onto a spider or large slotted spoon and gently lower them into the hot oil. Stir gently to prevent sticking and fry until the balls turn golden brown, about 3 minutes per batch. Remove with slotted spoon and transfer to paper towels to drain excess oil. Repeat for all batches.
- Prepare honey mixture: In a small microwave-safe bowl, warm the honey for about 30 seconds until it becomes runny. Stir in the fresh orange juice thoroughly to incorporate.
- Coat the fried dough balls: Transfer the fried struffoli into a large mixing bowl. Pour the warm honey and orange juice mixture over them. Toss gently but thoroughly until every dough ball is completely coated with the honey mixture.
- Form the wreath and decorate: Spray a drinking glass with nonstick cooking spray and place it in the center of a large serving platter. Use a slotted spoon to pile the honey-coated struffoli around the glass, creating a wreath shape. Pour any remaining honey mixture from the bowl evenly over the piled struffoli. Decorate the top with colorful rainbow nonpareil sprinkles for an attractive festive look.
- Set and serve: Allow the struffoli to sit undisturbed for about 30 minutes so the honey can firm up and hold the shape. Carefully remove the drinking glass from the center. The struffoli wreath is now ready to serve and enjoy.
Notes
- Use a candy or deep-fry thermometer to maintain the oil temperature at 375°F for perfect frying results.
- Make sure the dough is very firm before shaping to prevent sticking during rolling and cutting.
- To make a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend.
- Struffoli can be stored in an airtight container at room temperature for up to 3 days but is best enjoyed fresh.
- Decorate with seasonal sprinkles or chopped nuts if desired for variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: Struffoli, Italian dessert, honey dough balls, fried dough, festive sweets, holiday dessert
