FROM THE KITCHEN OF EFFIE CANELLI
Struffoli (Italian Donut Holes)
Hey there! It’s me, Effie Canelli. Have I got a holiday treat for you!
When I was growing up, my mother made these on the morning of every holiday or birthday.
And I couldn’t wait to hop out of bed and have an all-you-can-eat buffet with these hot, honeyed donut holes.
They’re pretty easy to make and the mess is worth the effort.
So, what are you waiting for? Get baking!
Ingredients :
For the dough :
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon limoncello or orange juice (optional)
Zest of 1 lemon (optional)
For frying :
Vegetable oil (for frying)
For the syrup :
1/2 cup honey
1/4 cup sugar
1 tablespoon water
1 teaspoon vanilla extract
For decoration :
Colored sprinkles or nonpareils
Chopped candied orange peel (optional)
Instructions :
Make the Dough :
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the eggs, softened butter, vanilla extract, and limoncello or orange juice (if using), and lemon zest. Mix together until a dough begins to form.
Knead the dough on a lightly floured surface for about 5 minutes until smooth. If the dough is too sticky, add a little more flour.
Wrap the dough in plastic wrap and let it rest for about 30 minutes.
Shape the Struffoli :
After the dough has rested, divide it into small portions.
Roll each portion into a long rope, about 1/2-inch thick.
Cut the ropes into small pieces, about 1/2-inch long, to form little bite-sized balls.
Fry the Struffoli :
Heat vegetable oil in a large, deep-frying pan or pot to 350°F (175°C).
Fry the dough pieces in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy.
Remove the fried dough with a slotted spoon and place them on paper towels to drain excess oil.
Make the Syrup :
In a small saucepan, combine the honey, sugar, and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the syrup is hot.
Remove from heat and stir in the vanilla extract.
Assemble the Struffoli :
In a large mixing bowl, gently toss the fried dough balls with the warm honey syrup until fully coated.
Transfer the struffoli to a serving platter and shape them into a mound or wreath shape.
Decorate :
Sprinkle the struffoli with colored sprinkles or nonpareils and chopped candied orange peel (if using) for a festive touch.
Let it Set :
Let the struffoli sit for about 30 minutes to allow the syrup to harden slightly.
Serve :
Serve the struffoli at room temperature. They will keep for several days in an airtight container.
Enjoy this traditional Italian Christmas treat! It’s crispy, sweet, and full of holiday cheer.
Merry Christmas from Honey Hollow!