Struffoli

15 ingredients
5 steps

Ingredients

  • 3.46 ounces white rice flour (about 2/3 cup)
  • 3 ounces brown rice flour (about 2/3 cup)
  • 1.4 ounces tapioca flour (about 1/3 cup)
  • 1.6 ounces cornstarch (about 1/3 cup)
  • 2 tablespoons granulated sugar
  • 2 teaspoons grated lemon rind
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cut into small pieces and softened
  • 3/4 teaspoon vanilla extract, divided
  • 3 large eggs
  • Peanut oil
  • 3/4 cup honey
  • 1 tablespoon powdered sugar

Directions

  1. 1
    Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Place flours, cornstarch, sugar, and next 4 ingredients (through salt) in a food processor; process 2 times or until blended. Add butter; process until mixture resembles coarse meal. Add 1/2 teaspoon vanilla and eggs; process until dough forms a ball. Wrap dough in plastic wrap; chill 1 hour.
  2. 2
    Divide dough in half. Roll each half of dough into 30 (1-inch) balls.
  3. 3
    Add oil to a Dutch oven to a depth of 2 inches. Heat oil over medium-high heat until a thermometer registers 360°. Add half of dough balls to pan; cook 2 minutes or until golden brown. Remove with a slotted spoon; cool on paper towels. Repeat procedure with remaining dough balls.
  4. 4
    Add honey to a large saucepan over medium heat; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in 1/4 teaspoon vanilla. Add fried dough balls to honey mixture, tossing to coat. Cool 2 minutes.
  5. 5
    Place on a serving platter. Drizzle with any remaining honey, and sprinkle with powdered sugar.

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