Recipe courtesy of Molly Yeh
Strawberry Sprinkle Struffoli
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- Level: Intermediate
- Total: 1 hr 30 min (includes cooling and setting time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 653
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 7 g
- Cholesterol
- 97 mg
- Sodium
- 357 mg
Struffoli is a traditional Italian Christmas treat that consists of tiny donut balls glued together with honey syrup and covered with sprinkles. Instead of that syrup Molly uses jam as a nod to inside-out sufganiyot and cake donuts; you won’t be able to stop eating these.
- Level: Intermediate
- Total: 1 hr 30 min (includes cooling and setting time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 653
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 7 g
- Cholesterol
- 97 mg
- Sodium
- 357 mg
Ingredients
Dough:
Syrup and Decoration:
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Directions
Special equipment:
a deep-fry thermometer- For the donuts: Add the freeze-dried strawberries to the bowl of a food processor and process until smooth.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium-high until fully combined and light, about 1 minute. Add the egg yolks, one at a time, beating after each addition until combined. Beat in the vanilla and lemon zest. Add the sour cream and beat until light and fluffy, scraping the bottom and sides of the bowl, as needed, about 3 minutes. Stop the mixer and add the cake and all-purpose flours, the baking powder, salt, and ground strawberry powder evenly over the flour and give the dry ingredients a rough little whisk to combine before using the stand mixer paddle on low to incorporate the dry ingredients into the wet ingredients.
- Flour your work surface generously, scrape out the dough, flour the top of the dough, and roll it out into a 9-inch square that is a scant 3/4-inch thick. Pinch off the dough and roll into 3/4-inch balls. Continue until all the dough is rolled.
- Heat about 2 inches of neutral oil to 350 degrees F in a large Dutch oven over medium heat. Set a cooling rack over a rimmed baking sheet.
- Carefully add the donut holes to the oil to fry for about 1 1/2 minutes until puffed and golden. Use a spider to remove to the wire rack to drain.
- For the syrup and decoration: Meanwhile, combine the jam, sugar and lemon juice in a second Dutch oven or pot. Bring to a boil and cook until syrupy, about 2 minutes. Let cool for a few minutes, just until the syrup thickens up a bit, then add the donut holes. Stir gently to coat all of the balls in the syrup. Let sit for 5 minutes or until the mixture is still warm but not too hot to handle.
- Spray a straight-sided drinking glass with cooking spray and set in the center of a serving plate. Pack the dough balls around the glass in a wreath shape. Let sit until the syrup cools and sets, about 20 minutes. Pull the glass straight up to remove. Decorate as desired.
