Ingredients for Italian Struffoli
- All Purpose Flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- Vanilla Extract
- Dark Rum
- 2 large eggs
- 2 large egg yolks
- Canola Oil
- Oil
- 1 cup honey
- 1 cinnamon stick
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How to Make Italian Struffoli
- In a large mixing bowl, whisk together the vanilla extract, rum (if using), eggs, egg yolks, and 1/4 cup canola oil until well combined.
- In a separate bowl, whisk together the flour, baking powder, and 1 cup of sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing with an electric mixer on low speed until a soft dough forms. Add more flour, 1 tablespoon at a time if the dough is too sticky.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes.
- Divide the dough in half. On a lightly floured surface, roll each half into a rope about 1/2 inch in diameter.
- Cut each rope into 3/4-inch pieces.
- Roll each piece into a small ball.
- In a large, heavy-bottomed pot or deep fryer, heat about 3 inches of canola oil to 350°F (175°C).
- Carefully add the dough balls to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 2 minutes per batch, or until golden brown and cooked through.
- Remove the fried dough balls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
- In a medium saucepan, combine the honey and remaining 1/4 cup sugar. Add the cinnamon stick.
- Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture simmers for a couple of minutes.
- Remove the cinnamon stick. Add the fried dough balls to the honey syrup and gently toss to coat evenly.
- Transfer the struffoli to a serving platter. Let them cool slightly before serving at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
218g
Fat
11g
Carbs
36g
