Pure crystalline fructose is a dry sugar ingredient, weighed into the dough for struffoli.
The powder belongs with the dough ingredients.
Crystalline fructose is sold as a single sugar ingredient for food preparation. Its dry, fine texture makes it straightforward to weigh into a mixing bowl. In struffoli it joins the eggs, butter, wine and citrus zest before the flour is worked into a smooth dough.
Place a dry bowl on the scale and weigh 50 g. Add it during the initial mixing, keeping it separate from the working flour and the colored sugar decorations used at the end.
For the batch made with 500 g dough flour, use 50 g crystalline fructose. The honey is a separate ingredient, warmed later to coat the fried pieces.
Mix the fructose into the dough before its refrigerated rest. Once the cut pieces have been fried and drained, coat them with the separately measured honey as directed.
Choose food-grade crystalline fructose with fructose as the ingredient. A liquid syrup or a blend of sweeteners has a different composition; keep the dry ingredient specified for this dough. No particular brand is required.
Close the pack securely after measuring and keep it dry, following its storage label. Use a dry spoon: crystalline fructose attracts moisture and can clump.
Keep the 50 g dry crystalline ingredient for this formula. A syrup brings liquid as well as sugar and is not the measured ingredient used here.
The fructose goes into the dough. The honey and candied fruit form the later coating and finish.
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