How to bake Struffoli for the holidays / christmas baking

Love What UEAT
Dec 14, 2024
3 min read

Updated: Apr 21

Desserts & Treats#struffoli #christmasbaking

This is another Campagna recipe, passed on generation to generation.

Or simply follow below dough recipe👇🏼

Ingredients

5 cups of sifted all purpose flour

1 cup all purpose flour reserved for flouring the kneading board

8 large whole eggs

1/4 tsp salt

1 tsp baking powder

3/4 cup sugar

1/2 cup of a neutral oil (vegetable, canola, avocado etc) not olive oil!

Directions

- make a well (hole in the middle of the mountain of sifted flour) on a kneading board

- sprinkle the salt and baking powder evenly around the trim of the well

- add the sugar and oil to the eggs and beat until well combined and pour a bit of that mixture inside the well and with your hands begin to pull from the inside of the well some of the flour to mix in with the egg mixture... once it has bound together you will repeat this process of adding the egg mixture and incorporating the flour until all is added and you are left with a dough that you will knead for 10-12 mins until you reach a pasta dough consistency ( it will be soft with a bounce back)

separate dough in two pieces and lightly oil them and add to a dish and place plastic wrap over it rest lock out air-

- 1 hr resting time under a tea towel in a warm spot

Once your dough is ready and has rested-

cut a strip of dough and roll out and slice into tiny pieces (1/2 inch)

roll the 1/2 inch piece of dough between the palm of your hands into a tiny ball and place on a plate- once a full plate is complete, you will then place it under a clean tea towel to prevent the dough from drying while you finish rolling the rest out.

when you have completed to roll them all out you are now ready to fry.

in a large deep saucepan add a neutral oil of your choice over medium high heat-

TIP: to know when your oil is ready, you will add 2-3 test pieces of dough and watch until they sizzle and rise to the top. That is when you are ready to begin frying.

Note you must continuously stir and move around the tiny dough balls so they are evenly cooked to a golden brown, but be sure never to overcrowd the pan. They need space to float around and cook.

Once cooked to a golden brown, remove with a spider ladle and add to a bowl that has been lined with a paper towel to absorb the access oil.

Once Struffoli have been fully cooled, they can be stored in an air tight container in the fridge for up to two weeks.

Last step needs 1 set time before your guests arrive-take a ramekin or a glass and lightly butter it around and place in the center of your platter (unsalted room temperature butter).