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Struffoli
Neapolitan honey balls - tiny, deep-fried dough balls coated in warm honey and traditionally decorated with sprinkles and candied citrus. A beloved Christmas treat from Naples.
ð§ ææ
- 300 g All-purpose flour(Plus extra for dusting)
- 3 Large eggs(At room temperature)
- 30 g Unsalted butter(Softened)
- 1 tablespoon Granulated sugar
- 1 teaspoon Lemon zest(Finely grated, from about 1 lemon)
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1 liter Vegetable oil or other neutral oil(For deep-frying)
- 250 g Honey(For coating)
- 50 g Candied citrus peel(Chopped, for decoration)
- for decoration Nonpareil sprinkles(Assorted colors)
ðšâð³ äœãæ¹
- 1
Prepare the dough: In a large bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs, softened butter, granulated sugar, lemon zest, and vanilla extract until well combined and the butter is mostly incorporated. Gradually add the wet ingredients to the dry ingredients, mixing with a fork or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. The dough should be firm but pliable, not sticky. Cover the dough with plastic wrap and let it rest at room temperature for at least 20 minutes.
â±ïž 30 minutes (including resting) - 2
Shape the struffoli: Divide the rested dough into 4-6 equal portions. Working with one portion at a time, roll it out on a lightly floured surface into a long rope, about 1/2 inch (1.25 cm) in diameter. Using a knife, cut the rope into small pieces, about 1/4 to 1/2 inch (0.5 to 1.25 cm) long. These small pieces are the struffoli. Repeat with the remaining dough. You can lightly dust the cut pieces with flour to prevent them from sticking together.
â±ïž 10 minutes - 3
Fry the struffoli: Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 175°C (350°F). Carefully add the struffoli to the hot oil in small batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, stirring occasionally, until they are puffed up and a beautiful golden brown color. Use a slotted spoon to remove the fried struffoli from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
â±ïž 15 minutes - 4
Coat with honey: While the last batch of struffoli is frying, gently warm the honey in a large saucepan or skillet over low heat. Do not boil the honey. Once the struffoli are drained, add them to the warm honey. Toss gently to coat each piece evenly. The warmth of the struffoli and the honey will help them adhere.
â±ïž 5 minutes - 5
Decorate and serve: Transfer the honey-coated struffoli to a serving platter. Quickly shape them into a mound or pyramid while the honey is still warm and sticky. Immediately sprinkle generously with the chopped candied citrus peel and nonpareil sprinkles. Serve warm or at room temperature. Struffoli are best enjoyed the day they are made but can be stored in an airtight container for a day or two.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âEnsure the dough is not too sticky; add a little more flour if needed. The texture should be firm.
- âCut the dough pieces very small, about the size of a pea, for the traditional appearance.
- âFry in small batches to maintain the oil temperature and ensure even browning.
- âCoat the struffoli while they are still warm from frying for best adhesion of the honey.
- âServe immediately after decorating for the best texture and appearance.
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- For an allergy-friendly version, omit the honey and dust with powdered sugar or serve plain.
- Experiment with different types of honey (e.g., orange blossom honey) for varied flavor profiles.
- Add a splash of liqueur like Strega or rum to the warm honey for an adult twist.