Description
Struffoli is a traditional Italian dessert consisting of small, deep-fried dough balls coated in a sweet honey glaze and decorated with festive sprinkles. Crispy on the outside and tender inside, this delicious treat is often enjoyed during holidays and family gatherings as a sweet centerpiece shaped into a wreath.
Ingredients
Scale
Dough Ingredients
- 2 c. (240 g) all-purpose flour, plus more for rolling
- 1/4 c. granulated sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. baking powder
- 4 tbsp. (1/2 stick) unsalted butter, room temperature
- Zest of 1 lemon
- Zest of 1 orange
- 3 large eggs
- 1 tbsp. Marsala or white wine
For Frying and Glazing
- 1 qt. (945 ml) canola oil
- 1/2 c. honey
- 1 tbsp. fresh orange juice
- Nonstick cooking spray
- Rainbow nonpareil sprinkles, for decorating
Instructions
- Prepare the dough: In a food processor, pulse flour, granulated sugar, salt, and baking powder about 4 times to combine. Add butter, lemon zest, and orange zest and pulse about 4 more times until the mixture has a sandy texture. Add eggs and Marsala wine and process until the dough clumps into a ball, about 1 minute. Wrap tightly in plastic wrap and refrigerate until very firm, about 1 hour.
- Divide and portion: Line a rimmed baking sheet with parchment paper. Cut the chilled dough into 8 pieces, keeping them covered with plastic wrap to prevent drying out.
- Shape the dough balls: On a floured surface and working with one piece at a time, roll each piece into a 12-inch rope. Cut each rope into 24 pieces, approximately 1/2 inch each. Roll each piece into a small ball and arrange them on the prepared baking sheet. Repeat with the remaining dough pieces.
- Heat oil for frying: Line another rimmed baking sheet with paper towels for draining. In a large Dutch oven equipped with a deep-fry thermometer, heat canola oil over medium heat to 375°F (190°C). Working in 4 batches, carefully lower dough balls into the hot oil using a spider or slotted spoon. Stir gently to separate the balls and fry for about 3 minutes until golden brown. Transfer the fried balls to the paper towel-lined sheet to drain excess oil. Repeat until all dough balls are fried.
- Prepare honey glaze: In a small microwave-safe bowl, microwave honey until runny, about 30 seconds. Stir in fresh orange juice to create a smooth glaze.
- Coat struffoli with glaze: In a large bowl, gently toss the fried dough balls with the honey-orange glaze until they are fully coated and sticky.
- Shape and decorate: Spray the outside of a drinking glass with nonstick cooking spray and place it in the center of a serving platter. Using a slotted spoon, pile the coated struffoli around the glass to form a wreath shape. Pour any remaining glaze over the top and decorate with rainbow nonpareil sprinkles for a festive touch.
- Set and serve: Let the struffoli sit at room temperature for about 30 minutes until the honey glaze firms up, helping the wreath hold its shape. Carefully remove the drinking glass from the center and serve.
Notes
- Make sure the oil temperature is well maintained at 375°F for even frying and crispy texture.
- Working with cold, firm dough makes shaping the ropes and balls easier and prevents sticking.
- Use a spider or slotted spoon to handle the dough balls gently while frying to keep them from sticking together.
- The honey glaze firms up as it cools, binding the struffoli into a festive wreath shape.
- This dessert can be stored in an airtight container at room temperature for up to 3 days but is best enjoyed fresh.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
