Description
Crispy fried dough balls, tossed in honey syrup and hazelnuts—a classic Italian Christmas treat.
Ingredients
Units
Scale
- 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