Struffoli: A Delightful Italian Holiday Treat
Struffoli, a beloved Italian dessert, is a perfect treat to share with family and friends, especially during the festive season. These bite-sized, honey-coated dough balls are sweet, sticky, and adorned with colorful decorations, making them a joyful addition to any table. Often made for Christmas, Struffoli can also be enjoyed throughout the year. The recipe involves preparing a simple dough, frying the dough balls to golden perfection, and then dipping them in a delicious honey syrup. The result is an irresistible dessert thatโs sure to become a favorite.
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 500g |
| Sugar | 20g |
| Fine Salt | 1 pinch |
| Butter | 100g |
| Eggs | 3 |
| Egg Yolks | 2 |
| Baking Soda | 4g |
| Orange Zest | 1 |
| Anise Liquor | 25g |
| Lemon Zest | 1 |
For the Honey Syrup:
| Ingredient | Quantity |
|---|---|
| Wildflower Honey | 600g |
| Sugar | 100g |
| Lemon Zest | 1 |
| Orange Zest | 1 |
For Decoration:
| Ingredient | Quantity |
|---|---|
| Colored Sprinkles | q.b. |
| Candied Orange Peel | 150g |
| Candied Cherries | q.b. |
| Edible Decorations | q.b. |
For Frying:
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | q.b. |
Instructions
Step 1: Prepare the Dough
To begin making the Struffoli, first sift the 00 flour onto a clean work surface or countertop. Add a pinch of fine salt to the flour, followed by the sugar, and mix them together to combine.
Next, cut the butter into small cubes and place it in the center of the flour mixture. Start to rub the butter into the flour with your hands until the mixture begins to resemble coarse breadcrumbs. This step is crucial for incorporating the butter fully into the dough, resulting in a tender texture.
Once the butter is well incorporated, make a well in the center of the flour-butter mixture and crack the eggs and egg yolks into it. Add the anise liquor, freshly grated lemon zest, and orange zest to the well. Start mixing the ingredients together with your hands, gradually incorporating the flour from the sides until the dough comes together.
As you knead the dough, add in the baking soda and continue to work it until the dough is smooth and elastic. If the dough feels too sticky, you can sprinkle a little more flour, but be careful not to add too much.
Step 2: Rest the Dough
Wrap the dough in plastic wrap to keep it from drying out and let it rest for at least 30 minutes at room temperature. This resting period allows the dough to relax, making it easier to shape the Struffoli.
Step 3: Shape the Struffoli
Once the dough has rested, divide it into manageable portions. Keep the remaining dough wrapped to prevent it from drying out. Roll each portion of dough into long, thin ropes, approximately 1 cm thick.
Using a sharp knife, cut the ropes into small pieces, roughly 1 cm long, creating little dough balls. Transfer the dough balls onto a clean dish towel, ensuring they donโt stick to one another by spacing them out. Continue this process until all the dough is shaped into tiny pieces.
Step 4: Fry the Dough
In a large pot or deep pan, pour enough sunflower oil to submerge the dough balls. Heat the oil over medium heat until it reaches a temperature of about 150-160ยฐC (300-320ยฐF). This is the ideal frying temperature for Struffoli, as it ensures that the dough will fry evenly without burning.
Fry the dough balls in small batches to prevent overcrowding in the pan. Use a slotted spoon or skimmer to carefully lower the dough balls into the hot oil. Fry them for about 3-4 minutes, or until they are golden brown and puffed up.
Once fried, transfer the Struffoli to a plate lined with paper towels to drain off any excess oil. Continue frying the remaining dough balls in batches.
Step 5: Prepare the Honey Syrup
While the Struffoli are cooling slightly, prepare the honey syrup. In a medium saucepan, combine the wildflower honey and sugar. Heat over low to medium heat, stirring occasionally until the sugar dissolves completely and the mixture becomes warm and runny.
Once the syrup begins to bubble gently, remove it from the heat. Add in the grated zest of both lemon and orange, and stir to combine. Let the syrup cool slightly, then add the cubed candied orange peel.
Let the syrup sit for about 5-6 minutes, so the candied orange peel infuses its flavor into the syrup.
Step 6: Combine Struffoli with Syrup
Carefully add the cooled, fried Struffoli to the honey syrup, stirring gently with a wooden spoon to ensure the dough balls are evenly coated with the sweet syrup. The goal is to coat each piece with a glossy, sticky layer of honey syrup.
Continue stirring for about 2-3 minutes, until the Struffoli are fully coated and have absorbed the syrup. The syrup will begin to thicken slightly as it cools, helping to set the Struffoli.
Step 7: Decorate the Struffoli
Once the Struffoli are well-coated and the syrup has cooled down enough to firm up, transfer them to a serving platter. Now comes the fun partโdecorating! Sprinkle the Struffoli with colorful sugar sprinkles, and add pieces of candied orange peel and cherries on top. You can also use other edible decorations to make your Struffoli extra festive and beautiful.
The Struffoli are now ready to serve. Enjoy the delightful texture and sweetness of this traditional Italian treat.
Tips for the Perfect Struffoli
- Frying Oil Temperature: Be sure to monitor the temperature of the frying oil carefully. If itโs too hot, the Struffoli will burn on the outside while remaining raw inside. Too cool, and they will absorb excess oil and become greasy.
- Honey Choice: The flavor of the honey you choose will play a big role in the final taste of your Struffoli. A light, mild honey like acacia or wildflower works well, but you can experiment with other varieties for unique flavor profiles.
- Decoration Variations: While candied fruits and colored sprinkles are traditional, feel free to get creative with other toppings like chopped nuts, chocolate shavings, or a dusting of powdered sugar for a different twist.
- Storage: Struffoli can be stored in an airtight container for up to a week. However, they are best enjoyed within the first couple of days when the syrup is still fresh and the dough is crisp.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Carbohydrates | 38g |
| Sugars | 25g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 80mg |
Struffoli, with their golden, honeyed exterior and light, airy interior, are a true indulgence that brings the warmth of Italian traditions into your home. Whether you’re celebrating a holiday or just enjoying a sweet moment with family and friends, this recipe is sure to please.
