Wednesday, December 28, 2011


I  was watching Giada DeLaurentis' Christmas cooking special and Giada and her Aunt Raffy made Stuffoli for dessert.  This dessert looked like so much fun and I thought my family would really enjoy it.  I decided to research Stuffoli a little bit and I found 100 different ways to make it.  I decided to try Giada's recipe first which was the most involved one although I did adapt it a little bit.  I think it came out really delicious.  I curious about some of the other recipes so I plan to make a few different ones to see which I like best.  I served this as one of the desserts for our Chanukah party this year.



2 cups flour, plus extra for dusting
1 large lemon, zested (about 2 teaspoons)
1/2 large orange, zested (about 2 teaspoons)
3 tablespoons sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 large eggs
1 tablespoon white wine, such as pinot grigio
1 teaspoon pure vanilla extract
Canola oil, for frying (I used vegetable oil)

Honey Coating:
1 cup honey
1/2 cup sugar
1 tablespoon lemon juice
Vegetable oil cooking spray
Sugar sprinkles, for decoration


For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Pull of a golf ball sized piece of dough and roll into a rope on a lightly floured surface.  Cut each rope of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.

In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

On a large platter pour out struffoli and try to arrange into a high pile or you can place a tall glass sprayed with non-stick cooking spray in the middle of a platter and arrange the stuffoli around the glass to form a wreath shape.  Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles.


  1. Yum, I have never had stuffoli, but saw the same special and I'm tempted to try it now too!

  2. Stuffoli seems to be the Italian equivalent of teiglach. Or the other way around.


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