There’s something undeniably enchanting about struffoli as they gracefully cascade together, forming a sweet, golden wreath. Each little fried dough ball is light and airy on the inside, with a delicate crispiness on the outside, perfectly sweetened by a warm honey glaze. The vibrant pops of color from nonpareil sprinkles invite you to indulge in this Italian holiday classic, making it a delightful addition to any festive gathering. I love discovering recipes that remind me of family traditions, and struffoli has certainly become one of my seasonal favorites!
Why You’ll Love This Recipe
Making struffoli is not just about enjoying the end product; it’s about the joy of preparing them with loved ones. The aroma of zesty citrus and the warmth of frying dough fill the kitchen with an inviting atmosphere, while gathering around the table to share this treat sparks a sense of togetherness. It’s a recipe that beautifully encapsulates the joys of the holiday season and creates lasting memories.
Ingredients Needed For Struffoli
- 2 cups all-purpose flour, plus more for rolling: You need good-quality flour for the right dough consistency. Don’t forget to reserve some for dusting your surface!
- 1/4 cup granulated sugar: Just enough sweetness to balance the flavors without overpowering the dough.
- 1/2 tsp kosher salt: A touch of salt enhances the sweetness and balances the flavors.
- 1/4 tsp baking powder: This gives the struffoli a lovely light structure as they fry.
- 4 Tbsp unsalted butter, room temperature: Richness comes from butter; allow it to soften for easy incorporation.
- Zest of 1 lemon and Zest of 1 orange: These bright zests add a refreshing citrus flavor and fragrance that elevates the struffoli.
- 3 large eggs: Eggs bind the dough together, creating a perfect texture.
- 1 Tbsp Marsala or white wine: Marsala adds depth; choose a wine you enjoy drinking.
- 1 qt canola oil: This flavor-neutral oil is ideal for frying, ensuring your struffoli achieve that perfect golden color.
- 1/2 cup honey: The sweet, sticky essence that brings the struffoli together as it glistens and coats each piece.
- 1 Tbsp fresh orange juice: This adds a beautiful citrus note to the honey glaze.
- Nonstick cooking spray: Helpful for preventing sticking when you arrange your struffoli on the platter.
- Rainbow nonpareil sprinkles, for decorating: Adds a festive touch and makes your struffoli irresistibly fun and festive!
How to Make Struffoli
Step 1:
In a food processor, pulse flour, sugar, salt, and baking powder to combine. Add butter, lemon zest, and orange zest, and pulse to create a sandy texture. Add the eggs and Marsala, and process until the dough forms a ball. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
Step 2:
Line a baking sheet with parchment paper. Cut the chilled dough into 8 pieces to keep covered while you work.
Step 3:
On a floured surface, roll one piece into a 12″ rope, and cut into 24 pieces; roll each piece into balls. Arrange them on the prepared baking sheet.
Step 4:
In a large Dutch oven, heat oil to 375 degrees Fahrenheit. Fry the dough balls in batches until they are golden brown, about 3 minutes, then transfer them to a paper towel-lined sheet to drain.
Step 5:
Microwave honey until it’s runny, then stir in the orange juice.
Step 6:
Toss struffoli in the honey mixture until they are well coated.
Step 7:
Shape the struffoli into a wreath on a serving platter and pour any remaining honey over the top. Decorate with colorful sprinkles.
Step 8:
Allow the struffoli to sit until the honey firms up, about 30 minutes. Then gather around to enjoy!
How to Serve Struffoli
Struffoli are perfect for sharing. Serve them on a festive platter as a centerpiece for holiday gatherings or family parties. You might want to place small plates or napkins on the side, allowing guests to grab a handful and relish this sweet treat!
How to Store Struffoli
If you have any leftovers (which is rare!), store struffoli in an airtight container at room temperature. They are best enjoyed fresh but can last for a few days. You might find the honey glaze can become a bit sticky, so give them a little toss before serving again.
Tips to Make Struffoli
- Fry in batches: This helps maintain the oil temperature, ensuring they cook evenly and become crispy.
- Use fresh citrus: Fresh lemon and orange zest significantly enhance flavor over dried substitutes.
- Play with honey flavors: Try infusing your honey with spices or herbs in advance for a unique twist.
Variations and Substitutions
- Gluten-free option: Use a gluten-free all-purpose flour blend to accommodate dietary preferences.
- Honey alternatives: Maple syrup or agave can substitute honey, but remember that the flavor will change slightly.
- Add nuts or dried fruit: Chop some toasted almonds or add dried cranberries for extra texture and flavor!
Frequently Asked Questions
What are struffoli?
Struffoli are small, sweet, fried dough balls coated in honey, often served as a festive dessert, especially around Christmas time in Italian households.
How do you pronounce struffoli?
Struffoli is pronounced as “stru-foh-lee.” The name comes from the Neapolitan dialect, emphasizing its Italian roots.
Can I prepare struffoli in advance?
Yes! You can make the dough a day ahead and store it in the refrigerator. Just remember to fry them fresh for the best texture!
What can I substitute for Marsala wine in struffoli?
If you prefer not to use Marsala wine, any dry white wine or even a splash of vanilla extract can work as a substitute.
How can I make struffoli less sweet?
You can reduce the amount of honey in the glaze according to your taste or serve the struffoli alongside fresh fruit for a balanced sweetness.
Struffoli
Ingredients
Dough Ingredients
- 2 cups all-purpose flour, plus more for rolling Reserve some for dusting your surface
- 1/4 cup granulated sugar Balances the flavors
- 1/2 tsp kosher salt Enhances sweetness
- 1/4 tsp baking powder Gives structure while frying
- 4 Tbsp unsalted butter, room temperature Ensure it is softened for easy incorporation
- 1 each zest of lemon Adds citrus flavor
- 1 each zest of orange Adds citrus fragrance
- 3 large eggs Binds the dough
- 1 Tbsp Marsala or white wine Adds depth and flavor
For Frying and Glazing
- 1 qt canola oil Flavor-neutral oil for frying
- 1/2 cup honey Coats the struffoli and adds sweetness
- 1 Tbsp fresh orange juice Adds citrus flavor to the glaze
- 1 each nonstick cooking spray Prevents sticking
- to taste rainbow nonpareil sprinkles For decoration
Instructions
Preparation
- In a food processor, pulse flour, sugar, salt, and baking powder to combine. Add butter, lemon zest, and orange zest, and pulse to create a sandy texture.
- Add the eggs and Marsala, and process until the dough forms a ball. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
Frying
- Line a baking sheet with parchment paper. Cut the chilled dough into 8 pieces and keep covered while you work.
- On a floured surface, roll one piece into a 12-inch rope, and cut into 24 pieces; roll each piece into balls. Arrange them on the prepared baking sheet.
- In a large Dutch oven, heat oil to 375 degrees Fahrenheit. Fry the dough balls in batches until they are golden brown, about 3 minutes, then transfer them to a paper towel-lined sheet to drain.
Glazing and Presentation
- Microwave honey until it’s runny, then stir in the orange juice.
- Toss struffoli in the honey mixture until they are well coated.
- Shape the struffoli into a wreath on a serving platter and pour any remaining honey over the top. Decorate with colorful sprinkles.
- Allow the struffoli to sit until the honey firms up, about 30 minutes, then gather around to enjoy!
