Struffoli
4 servings
40 minutes
Struffoli is a traditional Italian dessert from Naples that delights sweet lovers during holidays, especially Christmas. These airy golden dough balls are crispy on the outside and soft on the inside, fried in hot oil and then coated with fragrant honey syrup. The sweetness of honey is harmoniously complemented by lemon zest and delicate candied fruit notes, creating a rich palette of flavors. Bright confectionery sprinkles add a festive mood, while the shape of a mound or ring makes this dessert a centerpiece for any table. Struffoli not only delights with its taste but also brings families together in the process of making it, as creating these miniature balls is a whole ritual. They are enjoyed while savoring the lightness and sweetness of each bite that melts in the mouth, leaving a pleasant aftertaste.
1
Mix the flour with zest, salt, and sugar, and pile it on the work surface. Make a well in the center and crack the eggs into it.
- Wheat flour: 450 g
- Lemon zest: to taste
- Salt: pinch
- Sugar: 3 g
- Chicken egg: 4 pieces
2
We knead a smooth dough.
3
We divide the dough into pieces. From each piece, we form a rope about 1.5 cm thick. We cut the ropes into pieces. In a deep pot or pan, we heat vegetable oil to 170 degrees over medium heat.
- Vegetable oil: to taste
4
Fry the pieces of dough in several batches until golden brown on all sides. The pieces of dough should not be crowded in the pan.
5
We place the ready balls on paper napkins to absorb excess fat.
6
We are preparing syrup. Put honey and sugar in a small saucepan and place it on the stove. Over medium heat, stirring, bring to the dissolution of the sugar. Add the balls to the syrup and mix.
- Honey: 200 g
- Sugar: 3 g
7
We pile the struffoli on a plate or shape it into a ring, interspersing with chopped candied fruits. We decorate with colorful sprinkles. We let the struffoli set and serve.
- Candied fruit: to taste
- Confectionery decorations: to taste