Struffoli

5 from 5 votes

Struffoli are an Italian dessert made with tiny fried dough balls that are tossed with orange juice and honey and topped with nonpareils, candied fruit, and slivered almonds.

Prep Time30

Cook Time30

dough resting time30

Total Time1 30

Course: Dessert

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

4 cups (500 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120 grams) sugar
2 tablespoons Grand Marnier or any orange liqueur
1 tablespoon lemon zest
1 tablespoon orange zest
10 tablespoons butter melted
6 large eggs beaten
1 tablespoon vanilla
7 cups vegetable oil enough for frying

For the honey glaze and toppings

1 1/2 cups honey
1/4 cup fresh squeezed orange juice
colored nonpareils
candied fruit optional
slivered almonds optional

Instructions

Combine the flour, baking powder, salt, sugar, and lemon and orange zest in a stand mixer and combine with the paddle attachment.
Add the beaten eggs, melted butter, vanilla, and, and orange liqueur and mix until combined (about 60 seconds). Remove the dough from the bowl and knead for a few seconds until a rough dough is formed. Wrap the dough with plastic wrap and let sit for 30 minutes before using.
After 30 minutes cut and divide the dough into 4 equal sections. Roll each section into a rope about a 1/2-inch thick. Cut the rope into small 1/2-inch squares then roll them gently into balls. Place the balls on a parchment paper-lined baking sheet.
Set the balls aside and heat vegetable oil in large heavy pot. Pour the oil approximately 3-inches high and use an oil thermometer and heat to 360f.
Fry the struffoli about 15 at a time until golden brown. Don't overcrowd the pot. They will only take about 45 seconds per batch. Remove the cooked struffoli to a paper towel lined baking sheet or wire rack.
Heat the honey and orange juice in a large saucepan over low heat. Add a 1/4 of the struffoli to the pot and baste for about 1 minute. Place the struffoli on a platter or arrange them in a wreath shape. Repeat for next batches then drizzle more of the reserved honey on top of the plated struffoli.
Sprinkle the nonpareils onto the struffoli along with the optional candied fruit and almonds. Enjoy!

Notes

You 100% don't have to roll the cut sections into balls. It is far quicker and easier to just fry them as small squares.
Get creative with the toppings. In addition to candied fruit, slivered almonds, and colored nonpareils, drizzled chocolate or powdered sugar are both great too!
Leftovers can be saved for up 4 days.

Nutrition