Struffoli
User Reviews
5
Struffoli
Description
The Struffoli dough combines all-purpose flour with baking powder, sugar, citrus zest, eggs, melted butter, vanilla, and orange liqueur to create a flavorful, slightly aromatic base. After resting, the dough is divided, rolled into ropes, and cut or shaped into small balls. These dough pieces are fried in hot vegetable oil at 360°F until golden and crisp, about 45 seconds per batch.
Once fried, the dough balls are coated in a honey and fresh orange juice glaze that adds sweetness and stickiness, helping toppings adhere. Traditional toppings include colored nonpareils, candied fruit, and slivered almonds, providing texture and color contrast. The finished Struffoli are crisp, sticky, sweet, and citrus-tinged, making them a festive dessert or holiday treat.
Struffoli can be served as a decorative mound on a platter. The recipe allows for skipping the rolling into balls to save time by frying small squares of dough instead. Additional toppings such as drizzled chocolate or powdered sugar expand serving options.
Leftovers keep up to 4 days, improving in flavor as the honey glaze is absorbed. The recipe suggests creativity in toppings and storage flexibility.
Ingredients
- 4 cups (500 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 grams) sugar
- 2 tablespoons Grand Marnier or any orange liqueur
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 10 tablespoons butter melted
- 6 large egg beaten
- 1 tablespoon vanilla
- 7 cups vegetable oil enough for frying
For the honey glaze and toppings
- 1 1/2 cups honey
- 1/4 cup orange juice fresh squeezed
- nonpareils colored
- candied fruit optional
- almonds optional, slivered
Instructions
- Combine the flour, baking powder, salt, sugar, and lemon and orange zest in a stand mixer and combine with the paddle attachment.
- Add the beaten eggs, melted butter, vanilla, and, and orange liqueur and mix until combined (about 60 seconds). Remove the dough from the bowl and knead for a few seconds until a rough dough is formed. Wrap the dough with plastic wrap and let sit for 30 minutes before using.
- After 30 minutes cut and divide the dough into 4 equal sections. Roll each section into a rope about a 1/2-inch thick. Cut the rope into small 1/2-inch squares then roll them gently into balls. Place the balls on a parchment paper-lined baking sheet.
- Set the balls aside and heat vegetable oil in large heavy pot. Pour the oil approximately 3-inches high and use an oil thermometer and heat to 360f.
- Fry the struffoli about 15 at a time until golden brown. Don't overcrowd the pot. They will only take about 45 seconds per batch. Remove the cooked struffoli to a paper towel lined baking sheet or wire rack.
- Heat the honey and orange juice in a large saucepan over low heat. Add a 1/4 of the struffoli to the pot and baste for about 1 minute. Place the struffoli on a platter or arrange them in a wreath shape. Repeat for next batches then drizzle more of the reserved honey on top of the plated struffoli.
- Sprinkle the nonpareils onto the struffoli along with the optional candied fruit and almonds. Enjoy!
Notes
- Rolling dough pieces into balls is optional; frying small squares is faster and also traditional.
- Toppings can include candied fruit, slivered almonds, colored nonpareils, drizzled chocolate, or powdered sugar for variety.
- Leftover Struffoli store up to 4 days and can mellow in flavor over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 75.2g | 25% |
| Protein | 7.3g | 15% |
| Fat | 30.4g | 47% |
| Saturated Fat | 10.4g | 52% |
| Cholesterol | 107mg | 36% |
| Sodium | 101mg | 4% |
| Potassium | 99mg | 2% |
| Fiber | 1.2g | 5% |
| Sugar | 43.3g | 87% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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