3.75
8 ratings

Struffoli

Staff Writer
Christmas Dinner is over. You have been eating for about 24 hours straight, starting with the Feast of the Seven Fishes...
Struffoli
Jeffrey Gurwin

Struffoli

Christmas Dinner is over. You have been eating for about 24 hours straight, starting with the Feast of the Seven Fishes the night before. Dessert has come and gone, and you swear that you cannot eat another bite. And then, one of your aunts or cousins brings out a plate of her homemade struffoli — little balls of fried dough, glazed with honey — and you find that you can nibble just a bit longer. These go down very easily with an espresso or a glass of sweet wine, such as Marsala. — Sal Scognamillo, Patsy’s Italian Family Cookbook.

6
Servings
525
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups all-purpose flour, sifted
  • ½ Teaspoon baking powder
  • ½ Teaspoon salt
  • 3 large eggs
  • ½ Teaspoon vanilla extract
  • Vegetable oil, for frying and oiling the serving dish
  • 1 Cup honey
  • Nonpareils (colored sugar sprinkles), for garnish
  • Maraschino cherries, for garnish

Directions

Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center and, one at a time, stir in the eggs. Add the vanilla and mix the well to make a soft dough. Knead on a lightly floured surface until smooth, about 5 minutes. Wrap the dough in plastic wrap and let stand at room temperature for 30 minutes.

Working with one half at a time, roll the dough into a ¼ -inch-thick rectangle. Cut the dough into ½ -inch-wide stripes. Roll each strip under the palms of your hands on the work surface to make long pencil-thick ropes. Cut the ropes into ¼ -inch pieces. Transfer the dough pieces to a large rimmed baking sheet.

Line another large rimmed baking sheet with a few layers of paper towels. Pour enough oil into a large wide saucepan to come halfway up the sides and heat over high heat to 350 degrees F.

Working in batches, without crowding, add the dough pieces and deep-fry, turning them as needed, until golden brown, about 3 minutes. Using a wire skimmer or slotted spoon, transfer to the paper-towel-lined baking sheet.

Lightly oil a round serving dish. Heat the honey in a large skillet over medium heat until fluid. Add the balls and stir until completely coated. Spoon the balls onto the baking sheet. Garnish with the nonpareils and cherries. Let cool.

Nutritional Facts

Total Fat
21g
33%
Sugar
47g
N/A
Saturated Fat
2g
10%
Cholesterol
93mg
31%
Protein
8g
15%
Carbs
79g
26%
Vitamin A
40µg
4%
Vitamin B12
0.2µg
3.7%
Vitamin C
0.3mg
0.5%
Vitamin D
0.5µg
0.1%
Vitamin E
4mg
22%
Vitamin K
0.2µg
0.3%
Calcium
52mg
5%
Fiber
1g
5%
Folate (food)
25µg
N/A
Folate equivalent (total)
134µg
34%
Folic acid
64µg
N/A
Iron
3mg
15%
Magnesium
13mg
3%
Monounsaturated
14g
N/A
Niacin (B3)
3mg
13%
Phosphorus
135mg
19%
Polyunsaturated
4g
N/A
Potassium
109mg
3%
Riboflavin (B2)
0.3mg
20.1%
Sodium
263mg
11%
Sugars, added
46g
N/A
Thiamin (B1)
0.3mg
22.5%
Trans
0.2g
N/A
Zinc
0.7mg
4.9%