Struffoli

Fried Italian dough balls tossed in honey and citrus.

Ingredients

• 3 Large Eggs
• 1 Tbsp Plus 1 Tsp Orange Liqueur
• 1 tsp Vanilla Extract
• 5 Tbsp Melted Butter
• 1 tsp Orange Zest
• 375 g (2 ½ cups) All-Purpose Flour
• 1 tsp Baking Powder
• 2 Tbsp Granulated Sugar
• Pinch of Salt
• Coating — 1 cup Honey
• Coating — ¼ cup Granulated Sugar
• Coating — 1 Tbsp Orange Liqueur
• Coating — Nonpareils
• Coating — Lemon and Orange Zest
• For Frying — Neutral Oil, for Frying

Method

1. MIX DRY INGREDIENTS: Mix the flour, baking powder, salt, and sugar in a mixing bowl.
2. WHISK WET INGREDIENTS: Place the eggs in a second mixing bowl and whisk to frothy. Add orange liqueur, vanilla extract, orange zest and melted butter. Whisk all ingredients together.
3. MAKE DOUGH: Add the dry ingredients to the wet ingredients and mix together until a cohesive dough is formed.
4. CHILL: Wrap the dough in plastic film and refrigerate for at least 3 hours. You can refrigerate overnight if you prepare the dough ahead of time.
5. HEAT OIL: Preheat a pot with enough neutral oil (vegetable oil) for frying on medium to medium-high heat. Heat to at least 350 degrees.
6. ROLL ROPES: Remove the cooled dough and transfer to a lightly floured work surface. Cut off a section at a time. Roll each section out into a rope shape about ½ to ¾ inches thick.
7. CUT AND SHAPE: Cut the rope into pieces about ¾-inch thick. Proceed to roll each piece in your hands to form a ball. Each piece should be a bit larger than a marble.
8. FINISH SHAPING: Roll all of the pieces before you begin frying. Use a small amount of flour to keep the balls separated if needed.
9. FRY: Fry the balls in small batches for a few minutes each, moving them around with a spider or slotted spoon to brown on all sides. Remove when golden brown and transfer to a sheet pan lined with paper towels.
10. RETURN OIL TO TEMPERATURE: Do not proceed until the oil has returned to at least 350 degrees F. Repeat the process until all balls are fried.
11. MAKE HONEY COATING: To make the coating, combine the honey, sugar and orange liqueur in a saucepan. Bring to a boil and then simmer for 3-5 minutes until sugar is dissolved and coating is thickened. Remove from the heat and allow to sit at room temperature for 10 minutes or until coating starts to get tacky.
12. COAT AND SERVE: Toss the balls, honey mixture, a pinch of lemon and orange zest, and some nonpareils in a mixing bowl until all balls are covered. Serve as is or shape into a wreath and sprinkle with additional nonpareils.