Dessert Italian

Struffoli

Name: Honey balls (struffoli) recipe
Yield: 1 wreath
Cuisine: /italian
Ingredients: 350g plain flour; 150g plain flour; Finely grated zest of 1 large lemon; Finely grated zest of 1 large orange; 55g caster sugar; 1/4 tsp baking powder; 115g unsalted butter, cut into 1.5cm pieces, at room temperature; 3 large eggs, at room temperature; 20.00 ml white wine, such as pinot grigio; 1 tsp pure vanilla extract; Canola oil, to deep-fry; 150g hazelnuts; 360g honey; 110g caster sugar; 20.00 ml lemon juice

Rate now

1 wreath

Jump to recipe

by Ashley Kent

CHEF, RAMONA TRATTORIA

Mar 13, 2024

“Struffoli (Neapolitan) or pignolata (Sicilian) are a kind of a honey doughnut that remind me of loukoumades from Greece. For me, they represent family and the good times you have together. Most commonly served around Christmas but also served at Carnevale – one of the biggest festivals in Italy.” – Ashley Kent.

2 1/3 cups (350g) plain flour
1 cup (150g) flour extra, to roll
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
1/4 cup (55g) caster sugar
1/4 tsp baking powder
115g unsalted butter, cut into 1.5cm pieces, at room temperature
3 large eggs, at room temperature
1 tbs white wine, such as pinot grigio
1 tsp pure vanilla extract
Canola oil, to deep-fry
1 cup (150g) hazelnuts, toasted, skins rubbed off

HONEY LEMON SYRUP

1 cup (360g) runny honey
1/2 cup (110g) caster sugar
1 tbs lemon juice

Method

1.

Place the flour, zests, sugar, baking powder and 1/2 tsp fine salt in a food processor and whiz until combined. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine and vanilla. Pulse until the mixture forms a ball (see note). Wrap the dough in plastic wrap and chill for 30 minutes.
2.

Place extra flour in a medium bowl. Using a teaspoon, scoop level 1 tsp measures of dough. With floured hands, roll dough into small balls and toss in extra flour to coat before shaking off any excess and placing on a large baking tray.
3.

Heat 5cm oil in a large saucepan over medium heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Fry dough in batches, gently stirring occasionally, for 2-3 minutes until golden all over and cooked. Transfer to paper towel to drain.
4.

For the honey lemon syrup, place the honey, sugar and lemon juice in a large, deep frypan over medium heat. Cook, stirring constantly, until sugar dissolves and mixture just comes to the boil. Remove from the heat.
5.

Add the fried dough and hazelnuts to the hot syrup mixture and gently stir until evenly coated. Stand for 2 minutes, gently stirring once.
6.

Using a large spoon, arrange struffoli and hazelnuts on a serving plate to form a rough wreath. Drizzle over any remaining honey mixture from the pan. Serve warm or at room temperature.