Recipes · Italian · Desserts
Struffoli
One serving has 425 kcal and 6 g protein, and at least a fifth of a woman's daily need of selenium (34%), vitamin K (31%), thiamin (29%), riboflavin (25%) and folate (20%). Ready in 40 minutes.
- Preparation: 30 min
- Cooking: 10 min
- Makes: 1 serving (104 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, honey
Ingredients
- 40 g Flour, all-purpose
- 15 g Eggs, whole, raw
- 3 g Sugar
- 5 g Butter, unsalted
- 1 g Lemon zest
- 15 g Vegetable oil
- 20 g Honey
- 5 g Candied fruit
Method
- Makes 1 portion of about 12-15 small balls; multiply every amount by about 8 for a full holiday platter.
- Mix the flour, egg, sugar, melted butter and lemon zest into a smooth, firm dough; knead briefly, then rest 20 minutes.
- Roll the dough into thin ropes and cut into pea-sized pieces, then roll each into a small ball.
- Heat the oil to about 170 °C (340 °F) and fry the balls in batches for 2-3 minutes, turning often, until golden all over; drain on paper towel.
- Warm the honey in a pan until runny, then toss the fried balls through it until well coated.
- Pile onto a plate and scatter with the candied fruit (a stand-in for the traditional colored sprinkles) before the honey sets.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 425 kcal | 20% |
| Carbohydrates | 54.4 g | |
| Water | 22.1 mL | |
| Fiber | 1.3 g | 4% |
| Protein | 6.2 g | 13% |
| Tryptophan | 0.08 g | |
| Threonine | 0.2 g | |
| Isoleucine | 0.25 g | |
| Leucine | 0.45 g | |
| Lysine | 0.23 g | |
| Methionine | 0.13 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.31 g | |
| Tyrosine | 0.2 g | |
| Valine | 0.3 g | |
| Histidine | 0.14 g | |
| Fat | 20.9 g | |
| Monounsaturated | 5.2 g | |
| Polyunsaturated | 9.2 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8 g | |
| Saturated | 5.3 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 66.5 mg | |
| Calcium | 19.1 mg | 2% |
| Copper | 0.08 mg | 9% |
| Iron | 2.2 mg | 12% |
| Magnesium | 11.4 mg | 4% |
| Manganese | 0.3 mg | 17% |
| Phosphorus | 75.3 mg | 11% |
| Potassium | 79.6 mg | 2% |
| Selenium | 18.4 µg | 34% |
| Sodium | 28.4 mg | |
| Zinc | 0.53 mg | 7% |
| Thiamin (vitamin B1) | 0.32 mg | 29% |
| Riboflavin (vitamin B2) | 0.28 mg | 25% |
| Niacin (vitamin B3) | 2.4 mg | 17% |
| Pantothenic acid (vitamin B5) | 0.43 mg | 9% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 80.9 µg | 20% |
| Cobalamin (vitamin B12) | 0.14 µg | 6% |
| Choline | 45.7 mg | 11% |
| Vitamin A | 58.3 µg | 8% |
| Vitamin C | 1.4 mg | 2% |
| Vitamin D (D2 + D3) | 12.3 IU | 2% |
| Vitamin E | 1.6 mg | 11% |
| Vitamin K | 28.1 µg | 31% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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