Struffoli

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Prep Time: 15-20min.
Bake Time: 1-2 min.
Servings: 24
Difficulty: Intermediate

Spice up your next get together by adding an Italian flair with this classic dessert

Ingredients

24 Rhodes yeast Dinner rolls, Thawed

Zest of one lemon

Juice of half a lemon

1 cup honey

1/2 cup sugar

Vegetable oil for frying

Decorator sprinkles

Instructions

Cut each of the Dinner rolls into four pieces. Then roll the pieces to form into small balls.

Fry the balls of dough in oil on medium low heat for about one minute, or until baked inside. Then place the balls onto a baking sheet covered in paper towels to let drain. Then when all of the dough is fried and drained place in a bowl.

Combine the lemon zest, lemon juice, sugar and honey in a pan and heat until the mixture is runny and the sugar is well blended. Remove from heat and pour the balls of dough into the sauce pan then gently stir until they are all evenly coated.

Arrange covered dough balls in a cone or bundt shape and top with decorative sprinkles.

COMMENTS
  • July 7, 2019

    Thanks a lot for sharing a great receipe its really delicious and can be made easily in few minutes !

    reply
  • September 6, 2019

    Do you have a recipe for bleu cheese rolls?

    reply
    • Debbie from Rhodes
      September 9, 2019

      We do not have a recipe specifically for Bleu Cheese Rolls. Thee are a few you might be able to substitute bleu cheese for another type of cheese. You might want to do a “search” on our website for cheese rolls and see if you could use bleu cheese instead of the cheese it calls for. Have you seen a recipe? We would certainly be willing to try it to see how they are.
      Sorry that isn’t much help. If you would like to talk with someone about your question, feel free to call our Customer Satisfaction department and talk either with me or another of our baking experts.

      reply
    • Debbie from Rhodes
      September 9, 2019

      I think you could try substituting bleu cheese in this recipe: Parmesan and Asiago Crescents

      reply
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