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Christmas Stuffoli

Fried little dough balls dipped in honey that are traditionally eaten during the holidays in Italy.


For the Dough:

Simple Food Safflower Oil as needed

Salt to taste

80 gr of butter

60 gr of granulated sugar

1 egg yolk

2 eggs

400 gr of all purpose flour

For the honey glaze:

Nonpareils as needed

Sprinkles as needed

1 teaspoon of water

50 gr of granulated sugar

250 gr of honey


1. Combine the eggs, sugar, and flour in a large mixing bowl. Blend in the butter and add a pinch of salt. Add a small additional amount of flour if your dough feels too damp. Allow to rest for at least 10 minutes. Flour a working surface and remove the dough from the bowl, then divide the dough into several uniform pieces. Shape each piece into long longs, which you’ll then cut into small dumpling or gnocchi.

2. In a medium deep soup pot, place a generous amount of Safflower Oil. Add the dough dumplings when heated and fry until cooked through and lightly browned. Remove from heat and place onto a plate lined with paper towels to allow excess oil to be absorbed.

3. In a small sauce pot, place the water, honey, and sugar, and heat over low heat until the mixture begins to bubble and turns lightly golden brown. Remove the mixture from the heat, add the cooked Struffoli pieces, and blend into honey well to be sure that each piece is covered. Remove the struffoli from the sauce pan using a slotted spoon and place into a serving dish or bowl. Decorate and garnish with colorful sprinkles or nonpareils. Serve at room temperature.


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