italian struffoli recipe
The Best italian struffoli recipe
I love this recipe because it’s so versatile. You can make it for a simple Sunday afternoon treat, a festive holiday dessert, or even serve it at a family gathering where everyone’s gathered around the table. It’s that kind of dish that feels special, but it’s also easy enough that you don’t have to stress over perfection. Plus, the health benefits? Well, let’s be real—it’s mostly just sweetened flour and honey, but the way it’s made with a little olive oil and a touch of lemon zest makes it lighter than you’d think. And the texture? It’s airy and crispy on the outside, soft and chewy inside—like a little bite of heaven. My kids swear by it, and honestly? So do I. It’s that kind of dessert that you’ll want to make again and again, no matter how many times you try it.
Italian Struffoli Recipe
Delicious, light, and fluffy Italian dough balls dusted with powdered sugar and drizzled with sweet tomato sauce, perfect for a sweet-savory treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7g) active dry yeast
- 1 cup (240ml) warm milk
- 2 tbsp (30ml) olive oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240ml) tomato sauce
- 2 tbsp (30ml) honey or sugar
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Zest of 1 lemon
- Powdered sugar (for dusting)
- Extra tomato sauce (for drizzling)
👨🍳Directions
-
1
In a warm bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5 minutes until foamy. -
2
In another bowl, mix flour, salt, and sugar. Add the yeast mixture, olive oil, egg, and vanilla. Knead until smooth and elastic (~8 mins). Cover and rest for 1 hour. -
3
Preheat oven to 375°F (190°C). Roll dough into small balls (~1.5 inches), then flatten slightly. Place on parchment-lined baking sheet. -
4
Bake for 15 minutes. Remove from oven, brush with tomato sauce mixture (tomato sauce, honey, oregano, lemon zest), then return to oven for 10–15 minutes until golden. -
5
Cool completely, then dust with powdered sugar and drizzle with extra tomato sauce. -
undefined
undefined -
undefined
undefined -
undefined
undefined -
undefined
undefined
🔧Equipment
- Mixing bowls
- Whisk or wooden spoon
- Oven
- Parchment paper
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, fry dough balls in batches and let cool slightly before dipping.
- Use whole wheat flour for a gluten-free option (adjust liquid as needed).
- Store in an airtight container for up to 3 days or freeze for longer storage.
Watch Video Of How Italian Struffoli Recipe Works
❓ Frequently Asked Questions About Italian Struffoli
1. What is the traditional recipe for Italian Struffoli, and what ingredients are typically used?
Italian Struffoli is a sweet, fried dough ball typically made with flour, sugar, eggs, and lemon zest. Classic ingredients include:
– 3 cups all-purpose flour
– 1 ½ cups granulated sugar (plus extra for coating)
– 3 large eggs
– Zest of 1 lemon (optional but traditional)
– 1 tsp baking powder
– ½ tsp salt
– Vegetable or olive oil for deep frying
2. How do I make Struffoli balls without using a deep fryer?
You can bake Struffoli in the oven instead of frying by following these steps:
1. Preheat your oven to 375°F (190°C).
2. Mix the dough as usual, then roll it into small balls.
3. Brush each ball lightly with melted butter or oil.
4. Place them on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway, until golden.
5. Roll in sugar while warm.
3. Why does my Struffoli turn out gummy or dense instead of light and airy?
Gummy or dense Struffoli can happen due to a few common mistakes:
– Overmixing the dough can make it tough—stop mixing once just combined.
– Not enough sugar can cause it to absorb moisture too quickly, leading to a dense texture.
– Underproofing the dough (if using yeast-based versions) or not resting it long enough can result in a firm bite.
– Overcooking in the oven—check at 15 minutes and flip if needed.
4. Can I substitute ingredients in the Struffoli recipe, and what are the best alternatives?
Yes, you can adjust ingredients slightly:
– Flour: Use bread flour for a chewier texture or gluten-free blend (ensure it’s low-carb if needed).
– Sugar: Replace granulated sugar with powdered sugar or coconut sugar for a slightly different flavor.
– Eggs: Swap for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version.
– Lemon zest: Skip it if unavailable, but a splash of lemon juice can add brightness.
– Oil for frying: Use vegetable or sunflower oil (high smoke point) to avoid burning.
5. How should I store leftover Struffoli, and how long will it last?
Store leftover Struffoli properly to keep it fresh:
– Room temperature: Keep in an airtight container for 2-3 days (best within 2 days).
– Fridge: Store for up to 5 days (sprinkle with extra sugar to prevent clumping).
– Freezer: Freeze in a single layer first, then transfer to a bag. They’ll last up to 3 months—thaw at room temperature before reheating.
– Reheating: Warm in a 350°F (175°C) oven for 5-10 minutes or lightly toast in a pan with butter.
