Authentic Italian Struffoli
User Reviews
4.7
Authentic Italian Struffoli
Description
Struffoli dough combines flour, baking powder, salt, melted butter, sugar, orange zest, Grand Marnier (or orange juice), and eggs to create a soft, pliable dough. After resting, the dough is rolled into thin ropes, cut into small pieces, and each formed into tiny balls about the size of marbles. These are deep-fried until golden, yielding a crisp exterior with a tender bite inside.
While cooling, the dough balls are coated in warmed honey to create a shiny glaze that binds the pieces together. Sprinkles and slivered almonds add texture and a festive appearance. Traditional shapes include wreaths or pyramids, and simple tools like an orange half or glass can help maintain the form while the honey sets.
This dessert is sweet and aromatic, balancing citrus notes from the zest and liqueur with the sticky honey glaze. It is typically served during holidays but can be enjoyed year-round.
The Struffoli can be stored covered for up to three days or frozen. The fried honey-coated balls can be kept in airtight containers for several days as well. The dough may also be prepared a few hours in advance and refrigerated, facilitating flexible preparation timing.
Ingredients
STRUFFOLI DOUGH
- 2⅔ cups flour
- ¾ teaspoon baking powder
- pinch salt
- 5¾ tablespoons butter (melted)
- 1 zest orange
- 2¾ tablespoons sugar
- 3 tablespoons Grand Marnier or orange juice
- 3 large egg
TOPPINGS
- 10½ ounces honey
- 2-3 tablespoons Sprinkles
- 2-3 tablespoons almonds slivered
Instructions
- In a large bowl whisk together the flour, the baking powder and the salt, then add the butter, orange zest, sugar and Grand Marnier (or orange juice), start to combine with a fork until crumbly.
- Add the eggs one at a time and mix to combine, when almost combined move the mix to a lightly floured flat surface add an extra 1 -1½ tablespoons flour and knead together to form a soft dough. Cover with a clean tea towel and let rest 30 minutes.
- Place the dough on a lightly floured surface and roll into thin ropes ¼ inch in diameter. Cut to make small cubes and roll each cube into a ball slightly smaller than a marble. Try to make them all the same size.
- In a medium pot add 2-3 inches of oil and heat to 350°F add the struffoli (in batches) turning a couple of times and when golden drain on a paper towel lined plate and let cool.
- While struffoli are cooling in a large pan on low / medium heat, heat the honey until warm and slightly watery. Add the cooled struffoli and mix to coat, then sprinkle with sprinkles and slivered almonds.
- Move the struffoli mixture to a serving platter or plate that has been lightly greased or sprayed with cooking spray, form the mixture into the desired shape, a dome or wreath shape. Let the finished Struffoli sit until the honey solidifies (approximately 1 1/2 – 2 hours) and then serve.
Notes
- Grand Marnier can be substituted with rum, brandy, or orange juice according to taste.
- Shape the Struffoli into wreaths or pyramids using a glass or half an orange as a frame for the honey to set evenly.
- Store finished Struffoli well-covered at room temperature for up to three days.
- The honey-coated crispy balls can be kept in an airtight container for about five days.
- Dough can be made up to three hours in advance and refrigerated before frying.
- Struffoli can be frozen either as dough or finished product to extend storage time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 66mg | 22% |
| Sodium | 78mg | 3% |
| Potassium | 109mg | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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