Description
Struffoli are delicious hazelnut-sized fried balls of dough spruced up with orange and lemon zest. They’re a favorite Italian Christmas dessert.
Ingredients
Scale
- 1 cup plain flour + more for dusting
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1/4 cup yoghurt
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- a pinch salt
- oil for frying
For sugar honey syrup
- 1/2 cup sugar
- 1/4 cup honey
- 1/2 teaspoon lemon juice
- 1 cup hazelnuts toasted
Instructions
- In a mixing bowl sift flour, baking powder, sugar and salt.
- Add lemon zest, orange zest, vanilla, yoghurt and orange juice.
- Mix until it forms a sticky dough.Wrap the dough in cling film and let it chill in the refrigerator for about 30 minutes.
- Once chilled take out the dough from refrigerator.
- Sprinkle some dry flour on the work surface. Divide the dough into two parts.
- Make 4 small pieces from one part of the dough. Roll each piece into a long strip. Cut each strip into small hazelnut size piece.
- Roll the small pieces into round balls and place them on a baking paper lined baking sheet.
- Likewise, make small round hazelnut-sized balls from the remaining strips and other part f the dough.
- Heat the oil for frying in a pan. Deep fry the struffoli balls until golden from both sides.
- Drain them on a paper towel and set aside.
- In another pan add sugar, honey and lemon juice. Let the syrup boil for 3-4 minutes.
- Remove from heat and add the fried struffoli and toasted hazelnuts into the syrup.Mix well to coat evenly in the syrup.
- Remove from syrup and serve sprinkled with icing sugar. Store in air tight jars.
Notes
Store the cooled struffoli in air-tight containers. Stays fresh for a week at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Italian