Deep-fried Doughnuts (struffoli)
This delightful recipe will guide you through making traditional Italian Christmas treats called Struffoli. These small, fried dough balls are coated in a sweet citrus-infused sauce and make for a perfect festive dessert or snack. The combination of flavors and textures creates a delicious treat that is sure to be a hit with family and friends. So roll up your sleeves and get ready to impress your loved ones with this easy and delicious recipe!
— Constant Cookbook
Ingredients
- 500g/1lb 2oz type '00' pasta flour
- 5 free-range eggs
- 4 tbsp caster sugar
- 1 lemon
- 1 orange
- 2 tbsp vodka
- pinch salt
- or lard, for deep-frying olive oil
- 250g/9oz runny honey
- 100g/3½oz caster sugar
- 2 tbsp water
- 1 tangerine
- candied citrus peel, to serve (optional)
Instructions
- For the doughnuts, put the flour into a large bowl and make a well in the centre. Add the remaining doughnut ingredients, except for the fat, to the well. Gradually stir the ingredients using a wooden spoon or your hands, until the mixture comes together as a soft dough. Cover the bowl with a clean tea towel and set aside to rest in a cool room for 2-3 hours.
- Once the dough has rested, tear small pieces from it and roll them into equal-sized sausage shapes about 1cm/½in thick. Cut each sausage into little pellets about 1cm/½in long.
- Heat the oil or lard in a deep, heavy-based saucepan over a medium heat, until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
- Carefully lower the dough pellets into the hot fat, in batches if necessary. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the fat using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining dough pellets. Set all of the struffoli aside to cool.
- Meanwhile, for the sauce, heat the sauce ingredients in a saucepan over a low heat, stirring well until the sugar has melted. Bring the mixture to a simmer and simmer for 3-4 minutes, or until the sauce has the consistency of syrup. Set aside to cool.
- To serve, pile the struffoli onto a serving platter and drizzle over the sauce. Decorate with candied citrus peel, if desired.
Cook Time
10M
Yield
Makes 10-12
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