Struffoli are delicious hazelnut-sized fried balls of dough spruced up with orange and lemon zest. They’re a favorite Italian Christmas dessert.
Struffoli is Italian dessert sweet made with fried dough balls which are crunchy outside and soft and airy inside. These balls are sweetened with sugar honey syrup and flavoured with orange and lemon zest. They make a wonderful dessert as well as a snack to enjoy anytime when you are craving for something sweet.
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Italian Struffoli
- Total Time: 40 minutes
- Yield: Makes about 40 1x
- Diet: Omnivore
Description
Crispy fried dough balls, tossed in honey syrup and hazelnuts—a classic Italian Christmas treat.
Ingredients
- 1 cups (237 ml) plain flour
- 1 tsp lemon zest
- 1 tsp orange zest
- 1/4 cups (59 ml) yoghurt
- 2 tbsp sugar
- 1 tsp vanilla extract
- a pinch salt
- oil for frying
- 1/2 cups (118 ml) sugar
- 1/4 cups (59 ml) honey
- 1/2 tsp lemon juice
- 1 cups (237 ml) hazelnuts
Instructions
- In a mixing bowl, sift together flour, baking powder, sugar, and salt.
- Add lemon zest, orange zest, vanilla, yogurt, and orange juice.
- Mix until a sticky dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Remove the dough from the refrigerator.
- Sprinkle dry flour on your work surface. Divide the dough in half.
- From one half, make 4 small pieces. Roll each into a long strip, then cut into small, hazelnut-sized pieces.
- Roll the small pieces into round balls and place them on a baking sheet lined with baking paper.
- Repeat with the remaining dough.
- Heat oil in a pan for frying.
- Deep fry the struffoli balls until golden brown on both sides.
- Drain on paper towels and set aside.
- In another pan, combine sugar, honey, and lemon juice. Boil the syrup for 3-4 minutes.
- Remove from heat and add the fried struffoli and toasted hazelnuts. Mix well to coat.
- Remove from the syrup and serve sprinkled with icing sugar.
- Store in airtight jars.
Notes
- For easier handling, chill the dough for at least 30 minutes before forming the balls; this prevents sticking.
- To ensure even cooking, fry the struffoli in batches, avoiding overcrowding the pan.
- For a richer flavor, toast the hazelnuts before adding them to the honey syrup.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 5-6 pieces
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
Can I use different citrus zest instead of orange and lemon?
Yes, you can experiment with other citrus fruits like lime or grapefruit zest, but keep in mind that it will alter the flavor profile of the struffoli.
What type of flour is best for making struffoli?
All-purpose flour is recommended for this recipe as it provides the right balance of structure and tenderness for the dough.
How do I know when the struffoli are properly fried?
The struffoli should turn a golden brown color when fried, usually taking about 3-5 minutes; make sure to avoid overcrowding the oil for even cooking.
