Ingredients

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

1 lemon, zested

1 orange, zested

3 large eggs

1 tablespoon Marsala or white wine

1 quart (945 ml) canola oil

1/2 cup honey

1 tablespoon fresh orange juice

Nonstick cooking spray

Rainbow nonpareil sprinkles, for decorating

Instructions

Step 1: In a food processor, pulse the flour, sugar, salt, and baking powder about 4 times to combine. Add the butter, lemon zest, and orange zest, then pulse about 4 more times until the mixture has a sandy texture. Add the eggs and Marsala or white 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.

Step 2: 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.

Step 3: On a floured work surface, roll each piece of dough individually into a 12-inch rope. Cut each rope into 24 pieces about 1/2 inch long. Roll each piece into a small ball with your hands and arrange them on the prepared baking sheet. Repeat with all pieces of dough.

Step 4: Line another rimmed baking sheet with paper towels. Heat the canola oil in a large Dutch oven or deep pot over medium heat until a deep-fry thermometer registers 375°F (190°C). Working in 4 batches, carefully lower the dough balls into the hot oil using a spider or large slotted spoon. Stir gently to separate the balls and fry until golden brown, about 3 minutes. Transfer the fried dough onto the paper towels to drain excess oil. Repeat until all dough balls are fried.

Step 5: Microwave the honey in a small microwave-safe bowl for about 30 seconds until it becomes runny. Stir in the fresh orange juice to combine.

Step 6: Place all the fried struffoli in a large bowl and toss gently with the honey-orange mixture until fully coated.

Step 7: Spray 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 honey mixture from the bowl over the struffoli and garnish with rainbow nonpareil sprinkles.

Step 8: Let the struffoli sit until the honey hardens slightly, about 30 minutes. Carefully remove the drinking glass from the center and serve.

Tips & Variations

For a richer flavor, try substituting Marsala wine with a flavored liqueur like amaretto.

If you prefer a gluten-free version, experiment with a gluten-free all-purpose flour blend, adjusting as needed for dough consistency.

Use a candy or deep-fry thermometer to accurately monitor oil temperature for perfect frying results.

Add chopped nuts like almonds or pistachios on top for extra texture and flavor before the honey sets.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 24 hours before rolling and frying. Just keep it tightly wrapped to prevent drying out.

Is there a vegetarian option for the butter?

You can substitute the unsalted butter with a plant-based margarine or oil, but keep in mind the flavor and texture may vary slightly.

Dessert

Struffoli: Italian Honey-Fried Dough Balls with Citrus Zest and Rainbow Sprinkles Recipe

Introduction