Struffoli
If youve never encountered struffoli before, they are best described visually at any rate as the croquembouche of southern Italy: small dough balls, and I mean really small, the size of marbles, that are deep-fried and then rolled in honey before being assembled into a cone as in the French piled-up profiteroles model or a bulging wreath. Since I was taught the recipe by a pair of Calabrian sisters, I make mine as their Mamma makes hers; and this takes the wreath form. Ill be honest: you dont make these because youre seeking some exquisite taste sensation; struffoli are about custom, celebration, and sweetness. This, in effect, is the festive centerpiece of Christmas in the south of Italy. You get a very real sense of this if you make the struffoli not alone, but in company, with other hands to roll out the dough with you. Children love doing this, by the way, and their little hands are much better suited for rolling the small marble-sized dough balls you need. Obviously, children are best kept away from the deep-frying part of the operation. As for the decoration, Ive seen not only the regular cake-decorating sprinkles used but also candied fruit, glace cherries, almond dragees, and cinnamon-preserved pumpkin pieces. Its the former, solely, for me. And although Ive seen only the multicolored ones in Italy, I go for the festive and flag-resonant Christmas sprinkles in red, white, and green. The struffoli would look more beautiful, perhaps, left burnished but otherwise unadorned, although gaudiness not elegant restraint Im firmly told is in order here; I have tried to maintain some balance between the two.
If youve never encountered struffoli before, they are best described visually at any rate as the croquembouche of southern Italy: small dough balls, and I mean really small, the size of marbles, that are deep-fried and then rolled in honey before being assembled into a cone as in the French piled-up profiteroles model or a bulging wreath. Since I was taught the recipe by a pair of Calabrian sisters, I make mine as their Mamma makes hers; and this takes the wreath form. Ill be honest: you dont make these because youre seeking some exquisite taste sensation; struffoli are about custom, celebration, and sweetness. This, in effect, is the festive centerpiece of Christmas in the south of Italy. You get a very real sense of this if you make the struffoli not alone, but in company, with other hands to roll out the dough with you. Children love doing this, by the way, and their little hands are much better suited for rolling the small marble-sized dough balls you need. Obviously, children are best kept away from the deep-frying part of the operation. As for the decoration, Ive seen not only the regular cake-decorating sprinkles used but also candied fruit, glace cherries, almond dragees, and cinnamon-preserved pumpkin pieces. Its the former, solely, for me. And although Ive seen only the multicolored ones in Italy, I go for the festive and flag-resonant Christmas sprinkles in red, white, and green. The struffoli would look more beautiful, perhaps, left burnished but otherwise unadorned, although gaudiness not elegant restraint Im firmly told is in order here; I have tried to maintain some balance between the two.
- Carbohydrate 77 g(26%)
- Cholesterol 96 mg(32%)
- Fat 25 g(38%)
- Fiber 1 g(6%)
- Protein 8 g(16%)
- Saturated Fat 2 g(12%)
- Sodium 58 mg(2%)
- Calories 545
Step-by-step
- Get out a large, rimmed baking sheet and shake the semolina over the base. And get out another tray (it doesn't have to be a baking sheet) and line it with a double layer of paper towels. Set both aside while you get on with the dough.
- Beat the eggs, sugar, finely grated lemon zest, and 2 tablespoons of olive oil until frothy. Gradually add about 2 2/3 cups of the flour and the baking powder, and mix to a dough. If it is too sticky, then add more flour and keep kneading, using either your hands or a freestanding mixer fitted with a dough hook, until you have a smooth, pliable dough. This doesn't take very long: probably around 3 minutes or 5 by hand.
- Flour your work surface and turn out your dough. Then divide the dough into 10 roughly equal pieces, each about the size of a golf ball. Take 1 ball and roll it into a rope approx. 1/2 inch thick, then with floury hands divide this into about 20 small pieces, and roll each piece between your hands (flouring them again if this helps) to make marble-sized balls.
- Place the formed balls of dough on the semolina-sprinkled baking sheet, as you shape them. Repeat the process with the remaining golf-ball-sized portions of dough: you should make a staggering 200 of the tiny balls!
- Heat the vegetable oil in a wide, heavy pan—about 11 inches diameter and at least 6 inches deep—and then when the oil is at 375°F but no higher (you can leave a preserving or candy thermometer in, if you want), or a piece of bread sizzles and browns immediately when dropped in the pan, you can begin to cook the dough balls. Regulate the temperature and keep a careful eye on the pan and the oil all the time.
- Gently lower, using a mesh scoop or perforated spoon, about 15 little dough balls at a time. At first they will sink and then, as they cook, they'll float to the surface and begin to turn golden brown. This will take up to about 1 minute depending on how many you have in at a time, but be ready to fish them out with your mesh scoop or perforated spoon onto the paper towel–lined tray as soon as they become the right golden color. And keep watching your pan.
- Continue to cook them in batches—making sure the oil returns to the correct temperature but doesn't get too hot or bubble too vigorously—until they are all fried; you can pile them up on the tray without harm. Now turn off the heat under the oil pan, and move on to the adhesive and assembly stage.
- Pour the honey into a roasting pan that can go on the stove, and heat very gently until it becomes runny—a matter of moments, so do not leave the pan—then take it off the heat.
- Tip all of the fried dough balls into the warmed honey and, using a soft spatula, turn them gently to coat them. Get out a large plate or cake stand with a slight lip or rim and, with wet hands, check the balls are not too hot then pick up the sticky balls and arrange them around the outer edge of the plate in the shape of a bobbly wreath, leaving just a small empty circle in the middle. Do not worry about symmetry or perfection or counting dough balls here, please.
- Wash the honey from your hands and shake your chosen sprinkles over the sticky wreath, then stand back and admire, before placing your creation where others can do likewise. These struffoli are best, to my mind, eaten on the day they're made. Use a scoop or spoon and fork to serve. It will be a sticky affair, but that's part of their charm.
Struffoli: A Taste of Southern Italian Tradition
As a busy professional, time is always a precious commodity. But when the holidays roll around, I find myself craving those special traditions that make the season feel truly special. This year, I decided to tackle a recipe that’s been on my list for ages: Struffoli. These little fried honey balls are the quintessential Christmas treat in Southern Italy, and the process of making them is as much a part of the celebration as the delicious result.
Initially, I was intimidated by the sheer number of tiny dough balls required – a staggering 200! But the reality is far less daunting than it sounds. Once you get into the rhythm of rolling the dough, it becomes almost meditative. It's a perfect activity to share with family or friends, making the preparation a joyful part of the festive gathering. I found that the children in my family absolutely loved rolling the small balls – a surprisingly fun and engaging task for little hands. Of course, the deep-frying portion requires adult supervision, but the collaborative aspect of the dough-making makes this recipe a wonderful family affair.
The taste? It’s not about complex flavors, but rather about a simple, comforting sweetness. The crispy fried dough, coated in rich honey, is balanced perfectly by the colorful sprinkles – I prefer the traditional red, white, and green Christmas sprinkles, for a touch of festive cheer. While some recipes feature additional decorations like candied fruit, I find the simplicity of the sprinkles perfectly complements the overall experience.
More than just a recipe, Struffoli is a journey. It's a link to the culinary heritage of Southern Italy, passed down through generations of families. It's about the warmth of sharing the process, the satisfaction of creating something beautiful and delicious from scratch, and the joy of celebrating with loved ones. This year, as the scent of fried dough and honey filled my kitchen, I felt a connection to the Italian culture and family traditions that extend far beyond just a delicious dessert.
The final result is a stunning wreath of golden-brown goodness, a true centerpiece of any festive table. While it’s a sticky affair to eat, that stickiness is all part of its charm! The combination of textures – the crispy outside, the soft inside – and the sweet honey coating creates a truly unique culinary experience. And the best part? They're best enjoyed on the day they're made, ensuring that the flavors are at their peak.
So, if you're looking for a recipe that transcends mere cooking and becomes a cherished holiday tradition, look no further. Struffoli is more than just a recipe; it's a story, a memory, a testament to the power of food to bring people together. It's a delicious journey that I highly recommend taking, especially if you're looking for a touch of Southern Italian magic this Christmas. This year, I am bringing a bit of Italy into my family’s holiday celebrations, and it's a wonderful addition to the festivities.
Ingredients:
Ingredients List
- 1/2 teaspoon baking powder
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 1/2 cups honey
- 2 tablespoons semolina
- 6 eggs
- Zest of 1 unwaxed lemon, finely grated
- 3-3 1/3 cups flour, plus more for rolling
- 2 1/2-3 quarts flavorless vegetable oil, for frying
- Approximately 2 teaspoons Christmas sprinkles, to decorate
