Struffoli

 

Momma V used to say that Struffoli is a Neapolitan dessert that is traditionally prepared at Christmastime.

Christmas is not the same without this dessert on the table. It's made from tiny dough balls that have been deep-fried and soaked in honey.

They are served piled high on plates and serving trays, sometimes resembling a wreath or a pyramid, and oh so yummy.   Regardless of which style you form your Struffoli, they are always festively covered with multi-colored candy sprinkles and colorful mixed candied fruits.

Struffoli is a traditional Italian holiday treat for those living in Italy as well as for those who live out of the country.  People who grew up with this symbol of Christmas seem to go out of their way every year to make sure there is a Struffoli on the holiday table. Some buy it; some make it. In any event, the tradition is kept alive.

Forget about the fruit cake when visiting family or friends, this is what you get in an Italian home where cooks traditionally make large quantities of these tiny honey balls for friends and family. When one visits relatives during the holidays, a plate of Struffoli often is brought along as a gift for the host as a form of spreading the holiday cheer and in keeping with the theme of Christmas as the season of giving.

The Struffoli recipe shared here is one I was taught to make by none other than Mrs. Videccia when I was young. It's fun to make for sure.  

Struffoli:

(serves: 10-15)

Ingredients:

For the dough:

1 Cup Sugar

2 oz Butter  

5 Eggs  

2 teaspoon Vanilla  

4 Cups Flour  

2 teaspoons baking powder  

1 Lemon grated

For the honey syrup:

1/2 Cup Sugar

1/2 cup Water

16 oz Honey

1/4 teaspoon Cinnamon  

For frying:

Vegetable oil – 6-8 cups

Garnishment:

1/2 cup Candied mixed fruit chopped

Sprinkles  

Directions:

In a bowl blend together the sugar and butter until light and fluffy.  This should take 8 min on medium speed if using a stand mixer. Be sure to scrape the sides of the bowl down from time to time as needed.

Add the eggs, one at a time, blending well after each addition.

Add the vanilla, flour, baking powder, grated lemon zest and blend well until a soft dough is formed. (If the dough seems too sticky, add a little additional flour to achieve a workable dough that will not stick to your hands.)

Divide the dough into 8 equal pieces. Roll each piece on a lightly floured board into a long rope the diameter of a pencil. Then cut each rope into 1/2-inch size pieces. Lightly roll between the palms of your hands to create small ball shapes. By the time you are done, you should have about 40 or 50 balls to make a wreath or a pyramid.

Heat the oil to 350 F.

Fry the dough pieces in the hot oil about 12 at a time. Cook until golden brown all over. Remove with a slotted spoon and place on a sheet pan lined with absorbent paper to drain. Repeat until all dough has been fried and drained. Then transfer all to a clean bowl and reserve until needed.

In a medium pot, combine the sugar and water.  Stir over low heat until the sugar is completely dissolved.  Then add the honey and the cinnamon. Continue to stir until the mixture reaches a simmer. Remove the pot from the heat and pour into the bowl with the fried dough balls, mixing and tossing the balls gently and simultaneously with a spatula to make sure that all are coated well.

At this point, you can toss some of the candied chopped fruit into the bowl and mix in reserving the rest of the candied fruits for the garnishing.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.