Sticky, citrusy, and deep fried. What’s not to like?
Prep: 45 mins
Cook: 15 mins
Total: 1 hour
Yield: 1 struffoli
- 1.5 cups flour
- Zest of 1 lemon
- Zest of 1 orange
- 1.5 tbsp sugar
- ¼ tsp salt
- ¼ tsp baking powder
- 2 oz unsalted butter
- 2 eggs
- ½ tsp vanilla extract
- Oil for frying
- ½ cup honey
- ¼ cup sugar
- ½ tbsp lemon juice
- ½ tbsp rum or brandy
- Powdered sugar
Make the Dough
- Mix the flour, zest, sugar, salt, and baking powder together in a food processor. Add the butter and blend until the mixture resembles a coarse meal.
- Add the eggs and vanilla one at a time, blending each ingredient until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll the chilled dough into thick logs about ¼-inch thick. Using a sharp knife, cut the dough into ½-inch pieces, then roll into small balls.
- Lightly dust the balls with flour, being careful not to overly coat them.
- In a large saucepan heat oil over medium heat until a thermometer reads 375℉.
- Fry the dough balls in batches for about 2-3 minutes at a time. They should be a light golden brown.
- Once cooked, transfer to a paper paper-lined tray.
Make the Honey Glaze
- Combine the honey, lemon juice, rum, and sugar in a saucepan. Cook on medium heat, stirring constantly until the sugar is completely dissolved.
- Remove from heat. Gently toss the fried dough balls in the honey mixture. Be careful not to damage the dough balls! Transfer the glazed dough balls to a serving tray.
Arrange the Struffoli
- Arrange the glazed dough balls on the tray so that they form a ring. You may want to place a bottle or other round object in the center to make this easier.
- Pour the remaining honey glaze over the struffoli. Then decorate with sprinkles and powdered sugar. Enjoy!