Description
Struffoli are traditional Italian honey balls that are delightfully crispy on the outside and soft inside, rolled in sweet honey and adorned with colorful sprinkles. This festive treat is perfect for celebrations and holiday gatherings, offering a perfect balance of citrus, sweetness, and crunch.
Ingredients
Scale
Dough Ingredients
- 2 1/2 Cups all purpose flour (plus extra for dusting)
- 2 Tablespoons granulated sugar
- 2 Teaspoons lemon zest
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking powder
- 2 Tablespoons salted butter (softened)
- 3 eggs
- 1 Teaspoon vanilla extract
For Frying
- 4 Cups canola oil (enough for deep frying, about 2 inches in pot)
Honey Coating
- 1 Cup honey
- 2 Teaspoons granulated sugar
- 1 Teaspoon lemon juice
For Garnish
- 4 Tablespoons sprinkles
- Powdered sugar (optional)
- Candied cherries (optional)
- Nuts (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, combine 2 cups of flour, granulated sugar, lemon zest, salt, and baking powder to create an evenly mixed dry base.
- Add Butter and Eggs: Cut the softened butter into small chunks and mix into the dry ingredients until the mixture resembles coarse crumbs. Then, blend in the eggs and vanilla extract thoroughly using a stand mixer or by hand.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic. Shape into a ball, cover, and let it rest at room temperature for 1 hour.
- Prepare to Shape: Lightly dust your hands and work surface with flour to prevent sticking as you work with the dough.
- Roll and Cut Dough: Roll out the dough and cut it into strips roughly as wide as your index finger. Roll these strips into ropes about 1/4 inch thick.
- Cut into Pieces: Slice the ropes into marble-sized pieces about 1/4 inch long, separating them on the surface to prevent sticking during cooking.
- Heat Oil: Heat canola oil in a pot to 375°F, ensuring the oil is hot enough for quick frying without absorbing excess oil.
- Fry Dough Balls: Fry the dough balls in small batches, turning frequently with a slotted spoon until they turn golden brown on all sides, about a couple of minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Prepare Honey Coating: In a large pot, gently boil together honey, sugar, and lemon juice until melted and smooth. Remove from heat.
- Coat Struffoli: Add the fried dough balls to the honey mixture and gently stir until all pieces are evenly coated.
- Assemble and Garnish: Arrange the coated struffoli into a wreath shape or mound resembling a Christmas tree on a serving plate. Sprinkle with sprinkles and optionally dust with powdered sugar, decorated with candied cherries and nuts if desired. Serve immediately.
Notes
- Ensure oil temperature is maintained at 375°F for optimal frying results and crispiness.
- Resting the dough improves elasticity and makes it easier to roll and cut.
- Use a slotted spoon to avoid excess oil when removing struffoli from the frying oil.
- Variations can include adding orange zest or anise for different flavors.
- Struffoli are best enjoyed fresh but can be stored in an airtight container for 2 days.
