Description
Struffoli are traditional Italian honey balls that feature light, airy fried dough coated in a citrus-infused honey glaze. This holiday staple delivers a perfect balance of crispy exterior and tender interior, finished with a glossy, professional sheen.
Ingredients
- 3 Large Eggs
- 1 tablespoon Granulated Sugar
- 1 tablespoon Extra Virgin Olive Oil
- 300 grams (2.5 cups) All-Purpose Flour
- Orange Zest
- Pinch of Salt
- Light Olive Oil for Frying
- 240 mls (1 cup) Honey
- 1/4 cup Granulated Sugar
- Sprinkles
Instructions
- In a large mixing bowl, whisk together the eggs, 1 tablespoon of sugar, olive oil, salt, and orange zest until well combined and emulsified.
- Gradually add the all-purpose flour to the wet mixture, folding it in with a spatula until a firm, cohesive dough forms.
- Transfer the dough to a lightly floured surface and knead for approximately 10 minutes until it is smooth and slightly tacky.
- Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for exactly one hour to relax the gluten.
- Divide the rested dough into 8 equal portions, keeping the unused pieces covered to prevent dehydration.
- Roll each portion into a long rope approximately 18 inches in length and 1/2 inch in diameter.
- Cut the ropes into small pieces roughly 1/2 inch in length, keeping them uniform for even cooking.
- Heat 1 inch of light olive oil in a deep skillet until it reaches 375°F (190°C) on an instant-read thermometer.
- Fry the dough balls in small batches for 1-2 minutes, stirring constantly with a slotted spoon until golden brown, then drain on paper towels.
- In a wide skillet, combine the honey and 1/4 cup of sugar, simmering over medium heat for 3-5 minutes until the sauce is glossy and slightly thickened.
- Add the fried balls to the honey glaze and stir over low-medium heat for 5 minutes, then cool slightly before shaping and decorating with sprinkles.
Notes
To ensure the best results, maintain a strict oil temperature of 375°F; if the oil cools too much, the dough will become greasy rather than crisp. Using a wide skillet for the glazing phase is essential as it allows for better evaporation, resulting in a thicker, tackier honey coating that sets perfectly. Always allow the dough the full hour of resting time, or you will find it difficult to roll into consistent ropes.
- Prep Time: 1 hour 40 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Frying
- Cuisine: Italian