Struffoli Recipe is a crunchy fried dough balls which originates from Italy. This recipe is crunchy from outside and airy and soft from within. Sweetened with sugar or honey syrup and flavoured with zest (orange or lemon), they make a nice dessert of as an evening snack option which can satiate sweet cravings. Serve Struffoli Recipe over tea time along with hot beverages or as an after meal dessert.
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Note: Brush the jar with a little oil before storing the struffoli to avoid sticking
- 1 cup All Purpose Flour (Maida) , and more for dusting
- 1 teaspoon Lemon zest
- 1 teaspoon Orange Zest (Rind)
- 1/4 cup Curd (Dahi / Yogurt)
- 2 tablespoon Sugar
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- Sunflower Oil , for frying For sugar honey syrup
- 1/2 cup Sugar
- 1/4 cup Honey
- 1/2 teaspoon Lemon juice Other Ingredients
- 1 cup Hazelnut , toasted
- Icing Sugar , for dusting
How to make Struffoli Recipe
To prepare Struffoli Recipe, in a mixing bowl sift flour, baking powder, sugar and salt.
Add in lemon zest, orange zest, vanilla, yoghurt and orange juice.
Mix until it forms a sticky dough.Wrap the dough in cling film and let it chill in the refrigerator for about 30 minutes.
Once chilled take out the dough from refrigerator.
Sprinkle some dry flour on the work surface. Divide the dough into two parts.
Make 4 small pieces from one part of the dough. Roll each piece into a long strip. Cut each strip into small hazelnut size piece.
Roll the small pieces into round balls and place them on a baking paper lined baking sheet.
Likewise, make small round hazelnut-sized balls from the remaining strips and other part f the dough.
Heat the oil for frying in a pan. Deep fry the struffoli balls until golden from both sides.
Drain them on a paper towel and set aside.
In another pan add sugar, honey and lemon juice. Let the syrup boil for 3-4 minutes.
Remove from heat and add the fried struffoli and toasted hazelnuts into the syrup.Mix well to coat evenly in the syrup.
Remove from syrup and serve Struffoli Recipe sprinkled with icing sugar. Store in airtight jars.