Description
Struffoli is a traditional Italian dessert consisting of small, deep-fried dough balls coated in a sweet honey glaze and decorated with colorful sprinkles. This festive dish is perfect for holidays or special occasions, combining crispy texture with bright citrus flavors from lemon and orange zest.
Ingredients
Scale
Dough 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
For Frying
- 1 quart (945 ml) canola oil
Honey Glaze & Decoration
- 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 flour, granulated sugar, salt, and baking powder about 4 times to mix. Add the butter, lemon zest, and orange zest, then pulse about 4 more times until the mixture feels sandy. Add eggs and Marsala wine and process until dough forms a cohesive ball, approximately 1 minute. Wrap tightly in plastic wrap and refrigerate until very firm, about 1 hour.
- Divide the dough: Line a rimmed baking sheet with parchment paper. Cut the chilled dough into 8 equal pieces and keep them covered with plastic wrap to prevent drying out.
- Shape the struffoli balls: On a floured surface, take one piece of dough at a time and roll it into a 12-inch long rope. Cut the rope into 24 small pieces, each about 1/2 inch long. Roll each piece into a small ball and arrange the balls on the prepared baking sheet. Repeat this process with the remaining dough.
- Heat the oil and fry: Line another rimmed baking sheet with paper towels for draining fried dough. In a large Dutch oven or deep pot, heat canola oil over medium heat until the thermometer reads 375°F. Working in four batches, use a spider or large slotted spoon to lower the dough balls carefully into the oil. Stir gently to separate the balls and fry until golden brown, about 3 minutes. Transfer fried balls to paper towel-lined sheet to drain excess oil. Repeat with remaining dough.
- Make the honey glaze: In a small microwave-safe bowl, warm the honey in the microwave for about 30 seconds until runny. Stir in the fresh orange juice to combine.
- Coat the struffoli: In a large bowl, toss the fried struffoli balls with the honey mixture until they are fully coated and glossy.
- Shape the wreath: Spray a drinking glass with nonstick cooking spray and place it in the center of a serving platter. Using a slotted spoon, arrange the honey-coated struffoli around the glass in a wreath shape. Pour any remaining honey mixture over the top and sprinkle with rainbow nonpareils for decoration.
- Set and serve: Allow the struffoli to sit at room temperature until the honey firms up, about 30 minutes. Carefully remove the glass from the center and serve the wreath-shaped struffoli.
Notes
- Ensure the oil temperature stays at 375°F for even frying and crispy texture.
- Keep dough covered while working to prevent drying out and cracking.
- Use fresh citrus zest for vibrant flavor in the dough.
- The honey glaze firms up as it cools, binding the struffoli into a solid wreath.
- Struffoli can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: Struffoli, Italian dessert, honey balls, deep-fried dough, holiday sweets, citrus zest, festive dessert
