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Struffoli (Italian Mini Doughnuts)

SERVINGS
6
RATE THIS RECIPE
(11)
Anthony & Elaina Scotto's Fried Veggies + Marinated Seafood Salad + Spaghetti Shrimp Fra Diavolo + Fish Soup + Baccala alla Livornese + Baked Clams Oreganata + Struffoli
Anthony & Elaina Scotto's Fried Veggies + Marinated Seafood Salad + Spaghetti Shrimp Fra Diavolo + Fish Soup + Baccala alla Livornese + Baked Clams Oreganata + StruffoliNathan Congleton / TODAY
SERVINGS
6
RATE THIS RECIPE
(11)

Ingredients

  • 12 eggs
  • pinch salt
  • ½ cup rye whiskey
  • 6 cups all purpose flour
  • canola oil
  • 4 cups honey
  • 1 lemon, juiced
  • 1 cup finely chopped walnuts
  • Chef notes

    These little fried doughnuts with walnuts, lemon and honey are the perfect way to finish a Feast of the Seven Fishes meal.

    Preparation

    1.

    In a medium bowl, beat the eggs, salt, and rye with a wooden spoon until blended.

    2.

    Pour the flour onto a pastry board and make a well in the center. Pour in the egg mixture and knead the dough until all the egg mixture is absorbed.

    3.

    Cover the dough and let stand for 20 minutes.

    4.

    In a large pot, heat 3 inches of canola oil to 350°F. Break off a palm size piece of the dough and, using your hands, roll into a cylinder about the thickness of a pencil. Cut off ½-inch pieces and deep fry in the hot oil until golden brown. Repeat with the remaining dough. Set aside on paper towels to drain the oil.

    5.

    When all the pieces are fried, combine the honey, lemon juice, and chopped walnuts in a large pot. Set over medium heat and heat until the mixture boils.

    6.

    Pour the melted honey mixture over the struffoli and stir to coat. Pile high on a platter and serve.