Deep-Fried Doughnuts (Struffoli)

Bite-sized Neapolitan doughnuts fried until golden and drizzled with a citrus-infused honey syrup for a festive Italian treat.

Vegetarian Italian Dessert Christmas Deep-Fried

Estimated Nutrition

Calories

425

kcal / serving

4250 kcal total

Carbs

72.5g

per serving

725.5 g total

Fat

11.5g

per serving

115 g total

Protein

7.6g

per serving

76.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

For the dough

250

Runny Honey

For the sauce

100

Caster Sugar

For the sauce

Dairy

piece

Egg

Free-range

Fruits

piece

Lemon

Finely grated zest only

piece

Orange

Finely grated zest only

piece

Tangerine

Peel only, julienned

Candied Citrus Peel

Optional decoration

GrainsCereals

500

Pasta Flour

Type '00'

Liquids

tbsp

Vodka

Or whisky

tbsp

Water

NutsSeeds

pinch

Salt

OilsFats

Olive Oil

For deep-frying, or lard

Method

Simmer sauce for 3-4 minutes until it reaches a syrupy consistency.

Drizzle cooled syrup over doughnuts and decorate with candied peel.

Mix flour with other doughnut ingredients until a soft dough forms.

Cover and let dough rest in a cool room for 2-3 hours.

Roll dough into 1cm thick sausage shapes and cut into 1cm pellets.

Heat oil in a heavy saucepan until a breadcrumb sizzles and browns.

Fry pellets in batches for 2-3 minutes until golden and crisp.

Drain fried doughnuts on kitchen paper and allow to cool.

Heat sauce ingredients over low heat until sugar melts.