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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
39 mins
total:
1 hr 39 mins
Yield:
Serves 20 (serving size: 3 stuffoli)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

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

Source

Gluten-Free Baking

Nutrition Facts

250 calories; fat 18.8g; saturated fat 4.5g; mono fat 7.8g; poly fat 5.1g; protein 1.6g; carbohydrates 23g; fiber 0.5g; cholesterol 36mg; iron 0.3mg; sodium 47mg; calcium 11mg.
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