Gold Dusted Struffoli (Golden Rings)

These golden rings are a classic Neapolitan holiday dessert made from honey-coated fried dough balls. Traditionally, struffoli are decorated with colorful sprinkles, but in this festive version, we’ve topped them with edible gold flakes for an extra-special touch. The dough is crafted with Blood Orange Infused Olive Oil and Cranberry Pear Fruit Vinegar, creating a fruit-forward flavor that is perfectly seasonal. This playful and elegant dessert is sure to delight at any holiday gathering.

Ingredients: 

Struffoli: 

3 cups 00 flour, plus extra for dusting 

⅓ cup granulated sugar

½ teaspoon baking powder 

Pinch Fleur de Sel 

4 eggs 

1 tablespoon Cranberry Pear Fruit Vinegar 

1 tablespoon dark rum 

4 tablespoons Blood Orange Infused Olive Oil 

Olive oil, for frying 

Honey Glaze: 

1 cup honey 

1 teaspoon Cranberry Pear Fruit Vinegar

Edible gold flakes, for garnish 

Directions:

Place flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir to combine. 

Add the eggs, vinegar, rum, and olive oil to the bowl, and stir to combine the dough (it will be pretty sticky). 

Divide the dough into 4 portions and, working with one portion at a time, roll into a long thin log (coat your work surface in a little flour to keep the dough from sticking). Cut the dough into small pieces and roll into marble-sized balls. 

Fill a large pot 1/4 -full with olive oil and bring to 350°F over medium-high heat. Once hot, working in batches of about 12, add the dough balls to the pot, and fry for 2 to 3 minutes or until deeply golden brown. Use a skimmer to remove the fried balls from the oil and set aside on a wire rack to cool. Repeat with the remaining dough. 

Once all the dough has been fried and cooled, place the honey and vinegar in a large pot over medium-low heat, whisk to combine. Warm for 1 minute or until the honey is runny. Remove the pot from the heat and add the fried dough, stir to coat. 

Divide the honeyed balls between plates, using a mold to form the balls into a ring. Before serving, top the balls with edible gold flakes. Serves 12