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Italian Deep-Fried Holiday Dough Recipe

These deep-fried strips of dough, also known as guande or struffoli, are a cinch to make and pretty as hell with a festive topping of sprinkles and sugar.
December 23, 2015, 12:00pm
Italian Deep-Fried Holiday Dough Recipe

'My mother would put them in green garbage bags with beautiful designs and knots. When my son Anthony (Teetz) was five years old, he would wake up in the middle of the night just to sneak into the kitchen and eat the guande.'

Serves: a lot
Prep: 15 minutes
Total time: 30 minutes


2 cups all-purpose flour
3 tablespoons oil (vegetable or canola)
3 large eggs
3 tablespoons granulated sugar
3 tablespoons honey
3 teaspoons baking powder
oil, for frying
honey, sprinkles, and icing sugar, for decorating


  1. Heat oil in a large saucepan to 350°F.
  2. Make a well with 1 ½ cups of the flour and baking powder.
  3. Slowly mix all of the wet ingredients into the well, then add the flour, salt, and baking powder.
  4. Knead the dough and integrate the remaining ½ cup of flour until the dough is firm and bouncy.
  5. Let the dough rest with a towel on top for 10-15 minutes.
  6. Cut the dough into four pieces.
  7. Roll through a pasta maker until it's about ¼-inch thick, or flatten it with a rolling pin.
  8. Cut them lengthwise, twist, make into knots or balls, or any shape that your festive heart desires.
  9. Drop into hot oil and take them out when they're golden brown, about 2-3 minutes.
  10. Let the guande cool down, glaze with honey, and turn them into a winter wonderland with icing sugar, sprinkles, and holiday love.

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