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Photo: Oxmoor House
Hands-on time 39 mins
Total time 1 hr, 39 mins
Yield Serves 20 (serving size: 3 stuffoli)
Ah, struffoli! These little Neopolitan dough balls are fried quickly to give them a light, delicious cake inside and crunchy outside layer, and then covered in honey and powdered sugar. Serve with coffee and savor each little indulgent bite.


  • 3.46 ounces white rice flour (about 2/3 cup)
  • 3 ounces brown rice flour (about 2/3 cup)
  • 1.4 ounces tapioca flour (about 1/3 cup)
  • 1.6 ounces cornstarch (about 1/3 cup)
  • 2 tablespoons granulated sugar
  • 2 teaspoons grated lemon rind
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cut into small pieces and softened
  • 3/4 teaspoon vanilla extract, divided
  • 3 large eggs
  • Peanut oil
  • 3/4 cup honey
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 250
  • fat 18.8 g
  • satfat 4.5 g
  • monofat 7.8 g
  • polyfat 5.1 g
  • protein 1.6 g
  • carbohydrate 23 g
  • fiber 0.5 g
  • cholesterol 36 mg
  • iron 0.3 mg
  • sodium 47 mg
  • calcium 11 mg

How to Make It

  1. Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Place flours, cornstarch, sugar, and next 4 ingredients (through salt) in a food processor; process 2 times or until blended. Add butter; process until mixture resembles coarse meal. Add 1/2 teaspoon vanilla and eggs; process until dough forms a ball. Wrap dough in plastic wrap; chill 1 hour.

  2. Divide dough in half. Roll each half of dough into 30 (1-inch) balls.

  3. Add oil to a Dutch oven to a depth of 2 inches. Heat oil over medium-high heat until a thermometer registers 360°. Add half of dough balls to pan; cook 2 minutes or until golden brown. Remove with a slotted spoon; cool on paper towels. Repeat procedure with remaining dough balls.

  4. Add honey to a large saucepan over medium heat; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in 1/4 teaspoon vanilla. Add fried dough balls to honey mixture, tossing to coat. Cool 2 minutes.

  5. Place on a serving platter. Drizzle with any remaining honey, and sprinkle with powdered sugar.

Gluten-Free Baking