Neapolitan Struffoli recipe
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Ingredients
- 5 cups gluten-free all-purpose flour (such as King Arthur®) 1 lemon, zested ½ orange, zested 1 tablespoon baking powder ½ teaspoon salt ⅓ cup extra-virgin olive oil 6 jumbo eggs ½ cup cane sugar 2 quarts vegetable oil for frying, or as needed 1 tablespoon vanilla extract 2 cups honey ¼ cup multi-colored sprinkles, or more to taste
Nutrition Info
- 162.2 caloriescarbohydrate: 25.1 gcholesterol: 30.2 mgfat: 6.7 gfiber: 1.5 gprotein: 2.5 gsaturatedFat: 0.9 gservingSize: -sodium: 66.8 mgsugar: 15 gtransFat: : -unsaturatedFat: : -
Directions Neapolitan Struffoli
Directions
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Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor, pulse to combine. Mix eggs and sugar together in a separate bowl, add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
Transfer dough to a floured work surface, continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.