Ingredients
2 c. (240 g.) all-purpose flour, plus more for rolling
1/4 c. granulated sugar
1/2 tsp. kosher salt
1/4 tsp. baking powder
4 tbsp. (1/2 stick) unsalted butter, room temperature
Zest of 1 lemon
Zest of 1 orange
3 large eggs
1 tbsp. Marsala or white wine
1 qt. (945 ml.) canola oil
1/2 c. honey
1 tbsp. fresh orange juice
Nonstick cooking spray
Rainbow nonpareil sprinkles, for decorating
Preparation
Step 1In a food processor, pulse flour, granulated sugar, salt, and baking powder about 4 times to combine. Add butter, lemon zest, and orange zest and pulse about 4 more times to make a sandy texture. Add eggs and Marsala and process until dough clumps into a ball, about 1 minute. Tightly wrap in plastic and refrigerate until very firm, about 1 hour.Step 2Line a rimmed baking sheet with parchment. Cut chilled dough into 8 pieces and keep covered with plastic.Step 3On a floured work surface, working with one at a time, roll dough to a 12" rope. Cut into 24 (1/2") pieces. Roll each piece into a ball with your hands and arrange on prepared sheet. Repeat with remaining dough.Step 4Line another rimmed baking sheet with paper towels. In a large Dutch oven fitted with a deep-fry thermometer, over medium heat, heat oil until thermometer registers 375°. Working in 4 batches, pile dough balls onto a spider or large slotted spoon and gently lower into oil. Stir to break up balls and fry until golden brown, about 3 minutes. Transfer to prepared sheet. Repeat with remaining dough.Step 5In a small microwave-safe bowl, microwave honey until runny, about 30 seconds. Stir in orange juice.Step 6In a large bowl, toss struffoli and honey mixture until fully coated.Step 7Spray a drinking glass with cooking spray and place in the center of a platter. Using a slotted spoon, pile struffoli around glass in a wreath shape. Pour any remaining honey mixture from bowl over struffoli and decorate with sprinkles.Step 8Let sit until honey has firmed up, about 30 minutes. Remove drinking glass and serve.
To make struffoli, little balls of dough are flavored with citrus zest and a splash of wine, deep-fried until crispy and light, and tossed in honey to sweeten the deal. As if this isn’t already enough of a delight, the balls then get shaped into a wreath (the honey comes into play again, helping everything stick together) and covered in rainbow nonpareil sprinkles. It’s the best of holiday excess and deserves to be the centerpiece of the dessert table. But don’t be intimidated, these struffoli are shockingly easy to throw together. If there are helping hands around, rolling and cutting the dough is a perfect team effort. P.S. If a spider strainer isn’t in your kitchen arsenal, now is the perfect time to grab one! It makes frying a breeze and is the perfect size to scoop up golden brown balls of struffoli.
