Struffoli
Experience the joy of Italian tradition with these delicious Struffoli. These bite-sized honey balls are perfect for any occasion, providing a delightful crunch followed by a sweet, sticky finish. Bring this festive treat home and enjoy the warmth of family gatherings!
Equipment
- Wooden Spoon
- Skillet
- Mixing Bowl
Ingredients
- 2 1/2 cups All Purpose Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Lemon Zest
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 2 tablespoons Salted Butter softened
- 3 medium size Eggs room temperature
- 1 teaspoon Pure Vanilla
- 4 cups Canola Oil
- 1 cup Honey
- 2 teaspoons Granulated Sugar
- 1 teaspoon Lemon Juice
- 1 tablespoon Assorted Sprinkles
Instructions
- In a large bowl, combine 2 cups of all-purpose flour, granulated sugar, lemon zest, salt, and baking powder. Mix these dry ingredients until well combined. The flour should be light and fluffy, without any lumps.
- Cut butter into small chunks and add to the flour mixture. Use your hands or a pastry cutter to mix until the texture resembles coarse crumbs. This step is key for achieving that perfect dough consistency.
- Add the eggs and vanilla to the mixture. Stir until just combined. The mixture should be slightly sticky, but not overly wet. If it’s too dry, you can add a splash of water.
- Remove the dough from the mixing bowl and transfer it onto a lightly floured surface. Knead the dough for about 2-3 minutes until it becomes smooth and elastic. Keep your hands and the surface dusted with flour to prevent sticking.
- Shape the kneaded dough into a ball and cover it with a clean towel or plastic wrap. Allow it to rest at room temperature for 1 hour. This resting time is crucial as it helps to relax the gluten.
- After one hour, roll out the dough on a floured surface to about 1/2 inch thickness. You want to create a nice sheet that you can then cut into strips.
- Cut the rolled-out dough into strips about the width of your index finger. Roll each strip into ropes approximately 1/4 inch thick. Then cut these ropes into small pieces, about the size of marbles. Make sure to separate them on the cutting board so they don’t stick together while cooking.
- In a large deep pot, heat the canola oil to 375 degrees F. It should be hot enough that the dough pieces fry quickly without absorbing too much oil. A thermometer is highly recommended for this step.
- Fry the dough balls in small batches to avoid overcrowding the pot. They should turn golden brown in just a couple of minutes. Use a slotted spoon to turn them occasionally to ensure even cooking.
- As each batch is cooked, remove them to a plate lined with paper towels to absorb excess oil. This helps maintain their crispy texture.
- In a large pot, combine honey, granulated sugar, and lemon juice. Heat this mixture over low heat until melted and smooth. Stir to combine, ensuring there are no granulated bits left.
- Once the honey mixture is ready, remove the pot from the heat. Gently add the fried dough balls to the pot and stir carefully until they are evenly coated with the honey glaze.
- To serve, arrange the Struffoli into a festive wreath shape or mound them up like a Christmas tree on a serving plate. Lightly cover them with colorful sprinkles for that final touch of sweetness and celebration.
Notes
- Tip 1: Always use caution when frying foods. Review the USDA’s recommended safety guidelines for frying.
- Tip 2: You don’t need to roll the dough pieces into balls after cutting them; the little pieces round out while cooking.
- Tip 3: To make in the shape of a wreath, place a glass in the middle of the serving plate. Then, place the glazed balls around it. Remove the glass when ready to serve.
- Tip 4: I find that spraying the glass lightly with non-stick cooking spray helps it pop right out.