Ingredients
For the dough:
3 cups (420g) Italian 00 or all-purpose flour
1/3 cup (65g) sugar
1/2 teaspoon baking powder
3 large eggs, lightly beaten
Zest of one orange
2 tablespoons dark rum
4 tablespoons (55g) melted butter
Pinch of salt
Vegetable oil for frying
For coating:
1 cup (300g) honey
Sprinkles
Instructions
1. In a large bowl, mix flour, sugar, baking powder, salt, and orange zest. Make a well and add melted butter, eggs, and rum. Mix until dough forms, then knead into a smooth ball. Wrap and rest 30 minutes.
2. Cut the dough into 6 pieces. Roll each into a 1/2-inch (1 cm) thick log. Cut into 1/2-inch pieces and roll into small balls. Place in a single layer on a lightly floured surface.
3. Heat 2–3 inches of oil in a pot to 375°F (190°C). Fry balls in batches for 30–40 seconds until golden. Drain on paper towels.
4. Gently warm the honey until liquid. Add cooled struffoli and stir to coat. Let soak 2–3 minutes.
5. Arrange coated balls in a mound or ring shape on a serving plate. Decorate with sprinkles and serve.
Notes
Do not flour the surface when rolling the dough—its butter content prevents sticking.
Store leftovers in an airtight container at room temperature for 2–3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 364