Ingredients
48
48 servings
- •5 cups gluten-free all-purpose flour (such as King Arthur®)
- •1 lemon, zested
- •½ orange, zested
- •1 tablespoon baking powder
- •½ teaspoon salt
- •⅓ cup extra-virgin olive oil
- •6 jumbo eggs
- •½ cup cane sugar
- •2 quarts vegetable oil for frying, or as needed
- •1 tablespoon vanilla extract
- •2 cups honey
- •¼ cup multi-colored sprinkles, or more to taste
Instructions
- Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
- Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
- Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
- Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
- Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.
Nutritional Facts
Per 48 servings
- Calories: 162
- Carbohydrate: 25g
- Fat: 7g
- Fiber: 2g
- Protein: 3g
- Sugar: 15g
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