Struffles Done and Dusted
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: About 25 struffles
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 2 large eggs
- 1 tablespoon unsalted butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for a citrusy hint)
For Frying:
- Vegetable oil (for deep frying)
For Dusting:
- ½ cup powdered sugar
- 1 teaspoon ground cinnamon (optional)
For Drizzling (Optional):
- Honey or melted chocolate
Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt. Mix well to evenly distribute the dry ingredients.
- In a separate small bowl, whisk together the eggs, melted butter, milk, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients. Use a wooden spoon or your hands to mix until the dough starts to come together.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Add a little extra flour if the dough is too sticky, but avoid adding too much to keep it soft.
- Wrap the dough in plastic wrap and let it rest for 20 minutes. This allows the gluten to relax, making it easier to roll out.
2. Shape the Struffles:
- Once the dough has rested, divide it into 4 portions for easier handling.
- Roll out one portion of the dough on a floured surface until it’s very thin, about 1/8-inch thick. A pasta roller can also be used for even thinness.
- Using a knife or pastry cutter, cut the dough into strips approximately 6 inches long and 1 inch wide.
- Twist each strip into a spiral shape or tie it into a loose knot for a classic look. Repeat with the remaining dough portions.
3. Fry the Struffles:
- In a deep, heavy-bottomed pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry the struffles in small batches to avoid overcrowding. Carefully place them into the hot oil, flipping occasionally with tongs or a slotted spoon to ensure even cooking.
- Fry until golden brown and crispy, about 1-2 minutes per side.
- Remove the struffles from the oil and transfer them to a plate lined with paper towels to drain excess oil.
4. Dust and Serve:
- In a shallow bowl, mix the powdered sugar with ground cinnamon if using.
- While the struffles are still warm, roll them in the sugar mixture until fully coated.
- Arrange the struffles on a serving platter. For an extra touch of sweetness, drizzle them with honey or melted chocolate.
Tips for Perfect Struffles:
- Thin Dough is Key: Struffles should be light and crisp, so ensure the dough is rolled out thinly.
- Don’t Overcrowd: Fry in small batches to maintain the oil’s temperature and ensure even cooking.
- Serve Fresh: Struffles are best enjoyed on the same day they’re made, while they’re warm and crispy.
Variations:
- Citrus Glaze: Skip the powdered sugar and instead dip the struffles in a glaze made from powdered sugar, lemon juice, and a splash of milk.
- Chocolate Lover’s Struffles: Coat them with melted dark or white chocolate and sprinkle with crushed nuts.
- Savory Twist: Omit the sugar and vanilla from the dough, and season the fried struffles with grated Parmesan and Italian herbs.
Storage:
- Store any leftovers in an airtight container at room temperature for up to 2 days. To re-crisp, place them in a 350°F (175°C) oven for 5 minutes.
Struffles are a show-stopping dessert that strikes a perfect balance between sweet and crispy. Their whimsical shapes and sugary coating make them as fun to eat as they are to make. Pair them with coffee or tea for a cozy treat, or serve them as a festive dessert for gatherings. Whether you stick to the classic powdered sugar or try out a creative variation, these struffles will quickly become a favorite in your recipe collection.
Enjoy every bite of these deliciously done and dusted struffles!
