Description
Struffoli is a traditional Italian dessert consisting of small, deep-fried dough balls that are coated in a sweet honey and orange glaze and decorated with colorful sprinkles. This festive treat is perfect for holiday celebrations and gatherings, featuring a delightful combination of crispy texture and bright citrus flavors.
Ingredients
Scale
Dough
- 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
Frying
- 1 qt. (945 ml.) canola oil
Glaze & Decoration
- 1/2 c. honey
- 1 tbsp. fresh orange juice
- Nonstick cooking spray
- Rainbow nonpareil sprinkles, for decorating
Instructions
- Make 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 and process until the dough clumps into a ball, about 1 minute. Tightly wrap the dough in plastic and refrigerate until very firm, about 1 hour.
- Prepare dough for shaping: 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 dough into balls: On a floured work surface, work with one piece at a time. Roll each piece into a 12-inch rope and then cut the rope into 24 half-inch pieces. Roll each piece into a small ball by hand and arrange them on the prepared baking sheet. Repeat with remaining dough pieces.
- Heat oil for frying: Line another rimmed baking sheet with paper towels to drain the fried dough balls. In a large Dutch oven fitted with a deep-fry thermometer, heat canola oil over medium heat until the thermometer reads 375°F (190°C).
- Fry the dough balls: Working in four batches, use a spider or large slotted spoon to gently lower the dough balls into the hot oil. Stir gently to separate them and fry until golden brown, about 3 minutes per batch. Transfer fried balls to the prepared paper-towel-lined baking sheet to drain excess oil. Repeat with remaining dough.
- Prepare the honey glaze: In a small microwave-safe bowl, microwave the honey until it becomes runny, about 30 seconds. Stir in fresh orange juice until well combined.
- Toss struffoli in glaze: In a large bowl, combine the fried dough balls with the honey-orange glaze, tossing gently to ensure each piece is fully coated.
- Assemble the wreath: Spray a drinking glass with nonstick cooking spray and place it in the center of a serving platter. Using a slotted spoon, mound the coated struffoli around the glass in a wreath shape. Pour any remaining honey mixture over the struffoli and decorate with rainbow nonpareil sprinkles.
- Set and serve: Allow the struffoli to sit at room temperature until the honey firm ups, about 30 minutes. Carefully remove the drinking glass and serve the wreath-shaped struffoli to your guests.
Notes
- Ensure the oil temperature is steady at 375°F for even frying and the perfect golden color.
- Keep the dough covered when not working with it to prevent drying out.
- Using Marsala wine adds authentic flavor, but white wine is an excellent substitute.
- Microwaving honey makes it easier to coat the dough balls evenly.
- This dessert can be made ahead of time and stored in an airtight container for several days.
- You can customize the decorations by using different types of sprinkles or chopped nuts.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
