Struffoli

Struffoli is an Italian holiday staple to enjoy this season! These tiny round doughnuts are made with our organic Mediterranean flour and glazed with a citrusy honey syrup. Create this show stopper centerpiece for your holiday dessert table!

 Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Struffoli

Yield: 110 mini doughnut balls 

*A food processor works best for this dough; however, you can use a stand-mixer as well. 

Ingredients:

240g BSM Mediterranean 00 flour

2g baking powder

3g fine sea salt

40g cane sugar

30g unsalted butter (softened)

3 large eggs (room temp)

5g vanilla extract

20g orange liqueur

zest of one large orange

neutral frying oil (about 1 ½ quarts)

sprinkles of choice for garnish

Syrup:

255g good quality honey

45g orange juice

Heavy pinch of sea salt

Method:

In the bowl of a food processor, pulse the eggs and sugar until light and frothy. Add the vanilla extract, liqueur, and orange zest and pulse a few times to incorporate. In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the wet mixture and pulse a few times just until incorporated but still shaggy. Add the butter to the mixture and pulse just until it forms a wet dough. *This is a wet dough! The dough will become easier to handle as it chills. 

Scrape the dough into a lightly sprayed bowl, cover and chill for 1 ½ hrs.

Prepare a pan with a sheet of parchment paper that has been cut evenly into quarters. Lightly spray each quadrant of parchment with pan spray.

To shape the dough, sprinkle a work surface with a moderate amount of bench flour. Divide the dough into thirds, and roll each dough piece into a long rope about 1 inch thick. Use flour modestly and as needed to keep from sticking. Using a knife or bench knife, cut 1-inch pieces from the rope. Space out about 27 dough balls into each parchment quadrant, and allow to rest while you heat the frying oil.

Pour the oil into a large short pot, and bring the oil to 360°F. Lift one of the parchments of dough balls and carefully place into the oil. The dough balls will release from the parchment, then remove and discard the parchment. Fry for about 2 min until the dough balls are lightly golden brown.

Remove from the oil using a slotted spoon and place onto another sheet pan lined with paper towels.

Heat the honey and orange juice together over medium heat in a sauce pan until it just comes to a simmer. Remove from heat and let the syrup sit for 5 min. Place the fried dough balls into a large bowl and pour the very warm honey syrup over the dough balls. Swirl the fried dough balls into the syrup or use a spoon to ensure even coating.

Spread the glazed fried dough balls in a decorative wreath pattern or in a mound on a serving platter. Sprinkle with whatever festive sprinkles you choose, and allow the fried dough balls to set. Serve these at your next gathering for a traditional Italian holiday treat!