Description
Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.
Ingredients
- 4 eggs
- ¼ cup white sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ cup all-purpose flour, or as needed
- 2 cups vegetable oil for frying, or as needed
- ½ cup honey, or more to taste
- ½ cup white sugar, or more to taste
- 1 tablespoon rainbow nonpareil sprinkles, or to taste
Instructions
- Beat eggs
- 1/4 cup white sugar
- 1/4 cup vegetable oil
- and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour
- about 1 tablespoon at a time
- into egg mixture until a soft dough forms. Roll dough into small balls.
- Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
- Working in small batches
- fry dough balls in hot oil until lightly browned
- 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
- Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar
- a few tablespoons at a time
- into honey until sugar is melted and glaze is smooth
- about 5 minutes.
- Transfer struffoli to a large bowl and pour glaze on top; toss quickly to evenly coat before glaze hardens.
- Arrange struffoli into a tower shape or Christmas tree shape on a serving plate. Sprinkle nonpareil sprinkles over struffoli.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8