Description
This Easy Lemon Orange Struffoli recipe offers a delightful twist on traditional Italian Christmas honey balls by incorporating fresh citrus zest and juice for a bright, festive flavor. Crispy fried dough balls are coated in a warm honey-orange glaze and decorated with colorful sprinkles, making a beautiful and delicious wreath-shaped dessert perfect for holiday celebrations or any special gathering.
Ingredients
Scale
Dough
- 2 cups (240 g) all-purpose flour, plus more for rolling
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- Zest of 1 lemon
- Zest of 1 orange
- 3 large eggs
- 1 tablespoon Marsala or white wine
Frying
- 1 quart (945 ml) canola oil
Honey Glaze
- 1/2 cup honey
- 1 tablespoon fresh orange juice
Decoration
- Nonstick cooking spray
- Rainbow nonpareil sprinkles, for decorating
Instructions
- Prepare the dough: In a food processor, pulse the flour, granulated sugar, salt, and baking powder about 4 times to combine. Add butter, lemon zest, and orange zest and pulse another 4 times until the mixture has a sandy texture. Add eggs and Marsala wine and process until the dough forms a ball, about 1 minute. Wrap the dough tightly in plastic wrap and refrigerate until very firm, approximately 1 hour.
- Divide and portion: Line a rimmed baking sheet with parchment paper. Cut the chilled dough into 8 pieces, keeping the pieces covered with plastic wrap to prevent drying out.
- Shape the dough balls: On a floured surface, work with one dough piece at a time. Roll each piece into a 12-inch rope, then cut each rope into 24 pieces about 1/2 inch each. Roll each piece into a small ball and arrange them on the prepared baking sheet. Repeat with all dough pieces.
- Heat oil for frying: Line another rimmed baking sheet with paper towels for draining. In a large Dutch oven equipped with a deep-fry thermometer, heat canola oil over medium heat to 375°F (190°C).
- Fry the struffoli: Working in 4 batches, carefully lower the dough balls into the hot oil using a spider or slotted spoon. Stir gently to separate the balls and fry for about 3 minutes until golden brown. Transfer the fried balls to the paper towel-lined sheet to drain excess oil. Repeat until all dough balls are fried.
- Prepare honey glaze: In a small microwave-safe bowl, microwave honey until runny, about 30 seconds. Stir in fresh orange juice to create a smooth glaze.
- Coat struffoli with glaze: In a large bowl, gently toss the fried dough balls with the honey-orange glaze until they are fully coated and sticky.
- Shape and decorate: Spray the outside of a drinking glass with nonstick cooking spray and place it in the center of a serving platter. Using a slotted spoon, pile the coated struffoli around the glass to form a wreath shape. Pour any remaining glaze over the top and decorate with rainbow nonpareil sprinkles.
- Set and serve: Let the struffoli sit at room temperature for about 30 minutes until the honey glaze firms up, helping the wreath hold its shape. Carefully remove the drinking glass from the center and serve.
Notes
- Keep dough covered with plastic wrap when not working with it to prevent drying out.
- Maintain oil temperature at 375°F (190°C) for even frying and to achieve a crispy texture.
- You can substitute Marsala wine with white wine or omit it for a non-alcoholic version.
- Store leftovers at room temperature in an airtight container for up to 2 days; glaze may lose some firmness over time.
- For a gluten-free option, use a gluten-free flour blend suitable for baking.
