Struffoli

 

Struffoli is an Italian dessert. It is little nuggets, of fried dough, coated in an orange honey glaze. They are super sticky, so a word of caution, if you have dental work. They are sweet, and addictive, once you start eating. They are to be eaten immediately. If they sit, they lose the stickiness, and the dough becomes soggy. 

This recipe comes from my daughter, and I’m glad that she shared a part of her heritage, with me. Growing up, this was part of the Holidays.

A YouTube demonstration is available, by clicking this link.

STRUFFOLI

DOUGH:
2 1/4 Cups all purpose flour
Zest of 1 orange
3/4 Cup sugar
1/4 Teaspoon baking powder
1/2 Teaspoon salt
3 Large eggs
4 Tablespoons unsalted butter, melted
1/4 Cup orange juice
1 Teaspoon vanilla
Oil for pan frying

GLAZE:
1 Cup honey
1 Cup sugar
1 Tablespoon orange juice
Zest of 1 orange


TO PREPARE DOUGH:
Combine flour, orange zest, sugar, baking powder, and salt on a work bench. Make a large well, in center of flour mixture. Using a fork, whisk eggs, butter, orange juice, and vanilla. Stir flour into wet ingredients. Using a bench scraper, knead into a soft ball of dough. Cover with plastic wrap, and refrigerate for 30 minutes. Heat oil, to 350 degrees, over medium high heat, in a large skillet; while you roll the struffoli. To shape struffoli: Dust work bench with 1 tablespoon flour. Cut a section of dough, from ball. Using your fingertips, roll into a snake shape, about 1/2" thick. Cut snake, crosswise, into 1/2" inch pieces. Transfer to a baking tray lined with parchment. Make sure dough pieces are separated, to avoid sticking. Fry until dough puffs and is golden in color. Transfer to a drying rack. 

TO PREPARE GLAZE:
Heat a large skillet, over medium high heat. Stir honey, sugar, orange juice, and orange zest to combine. Heat until syrup mixture thickens, and sugar is dissolved. Turn off heat. Toss fried dough pieces into syrup mixture. Arrange struffoli in a wreath shape: place a glass, or circular shaped object, on the center of a plate or platter. Spoon glazed struffoli around the center of glass, to form a wreath.  Let struffoli cool, before removing center form. Or serve in individual nonstick cupcake liners.