Neapolitan Struffoli Tasty Recipes

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Neapolitan Struffoli

"Struffoli is a Neapolitan dessert that is traditionally prepared at Christmas and made of tiny dough balls that have been deep-fried and soaked in honey, then piled high on plates and trays. Some like to form them in the shape of Christmas trees or wreaths, always festively covered with multi-colored candy sprinkles. People who grew up with this traditional Christmas treat go out of their way to make sure there is a struffoli on the holiday table."

Ingredients :

5 cups gluten-free all-purpose flour (such as King Arthur®)
1 lemon, zested
1/2 orange, zested
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
6 jumbo eggs
1/2 cup cane sugar
2 quarts vegetable oil for frying, or as needed
1 tablespoon vanilla extract
2 cups honey
1/4 cup multi-colored sprinkles, or more to taste

Instructions :

Prep : 45M	Cook : 48M	Ready in : 1H

Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

Notes :

I used cage-free organic eggs, organic olive oil, organic cane sugar, and raw honey.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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