Struffoli
Indulge in an Italian classic with this struffoli recipe! These golden, bite-sized dough balls are fried to perfection, then coated in a warm honey syrup, sprinkled with colorful nonpareils, and served in the shape of a pyramid.
- Yield: 8 Muffin Cups
- Prep Time: 2 hr 30 min
- Cook Time: 10 min
Ingredients
Instructions
- In a mixer fitted with the paddle attachment, sift in Caputo "00" Chef's Flour, salt, and sugar. Mix on low (speed 1) for 30 seconds.
- Pour in the white wine and mix on low until the mixture comes together.
- Add the eggs one at a time, mixing on low and letting each egg fully incorporate before adding the next. Continue mixing for 2–3 minutes until the dough is smooth.
- Lastly, add room-temperature butter in small pieces, lemon zest, and orange zest, and mix on low for 2 minutes.
- Remove the dough and knead by hand for about 5 minutes, until smooth.
- Wrap the dough in plastic and refrigerate for 2 hours.
- Lightly flour your work surface with Caputo "00" Chef's Flour. Cut the dough into 8 pieces, roll each into a rope ½ inch thick, lightly flour them, then cut into ½-inch pieces. Roll each piece into a small ball, dusting with flour so they don’t stick.
- In a heavy-bottomed saucepan, add in Olitalia Frienn Frying Oil about halfway up the pan and heat to 375F.
- Shake off any excess flour from the dough balls and fry for 2-3 minutes or until lightly golden brown, then place them on a tray lined with paper towels.
- In a separate saucepan, prepare honey syrup by heating sugar over low heat until it begins to melt (about 30 seconds). Add water and stir until dissolved, then add honey. Cook for 2–3 minutes, stirring constantly.
- Remove from heat, add fried dough balls, and mix with a spoon until all the dough balls are coated in honey. Continue stirring for 1-2 minutes to help cool down the mixture.
- Spoon the coated struffoli into muffin cups, forming small pyramid shapes. Quickly top with rainbow nonpareil sprinkles.
- Serve and enjoy!
Products Used In The Recipe
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About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.