Struffoli

It’s the most wonderful time of the year, which means the most wonderful meals, drinks, and of course desserts…. Like STRUFFOLI (stroo-fo-lee), deep-fried tiny balls of dough, doused in honey and decorated with sprinkles. This Italian classic dessert is a favorite of ours.

Like many of our recipes, there are only a handful of ingredients, and as we always say when there are few ingredients, the quality of your ingredients matters 100x more. For this reason, we have chosen to use KAMUT® brand khorasan wheat for this delicious struffoli.

@kamutbrand flour offers a light soft texture in the center of the struffoli and I love that it is an unadulterated ancient grain that is naturally high in protein, antioxidants, minerals, and vitamins.

My Nonna would make struffoli at Christmas time and pile them high on a plate. Now, we follow suit, piling these delicious little balls of goodness as high as we can and indulging all season long.

Struffoli

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Course: Dessert

Ingredients

• 1 2/3 c KAMUT® brand Khorasan wheat

• 3 eggs, beaten

• 1 c sugar

• 1 tsp baking powder

• Olive oil for frying

• 1-2c honey

• Sprinkles (optional)

Directions

• In a medium bowl, mix KAMUT® flour, sugar, & baking powder. Add the beaten eggs and stir until a dough starts to form. Using your hands, finish combing the ingredients until a slightly tacky dough is formed.
• Separate dough into 4 sections. Remove one section and cover the remaining dough to prevent drying. On a very lightly floured surface, roll the section into a rope approximately 1” in diameter. Cut into 1″ pieces. Repeat for remaining dough.
• In a deep frying pan, heat oil until hot. Places ball of dough into the hot oil and fry until golden brown. Allow balls to drain on paper towel after frying.
• Meanwhile, place honey in a sauce pan and warm over low heat. Place the fried dough into the honey and stir well to coat. Allow the balls to sit in the honey for 1-2 minutes.
• Pile the struffoli on a plate and top with sprinkles if desired.