Purceddhruzzi (Purcidduzzi)
- Lactose Free
- Vegetarian
- Energy Kcal 810
- Carbohydrates g 123.4
- of which sugars g 59.7
- Protein g 9.8
- Fats g 25.6
- of which saturated fat g 3.23
- Fiber g 3.7
- Sodium mg 206
- Difficulty: Average
- Prep time: 40 min
- Cook time: 15 min
- Serving: 6
- Cost: Average
- Note plus resting time (1 hour)
PRESENTATION
Purceddhruzzi, oh boy, these are a classic treat from Puglia. They make an appearance every Christmas, especially around Lecce and the Salento area. Honestly, this purceddhruzzi recipe is tender and sweet, just like you'd expect from real Puglian holiday treats. Compared to the more famous struffoli from Naples, purceddhruzzi are different. No eggs in this dough. Instead, a splash of limoncello or a bit of dry white wine gives them a light and moist texture. Olive oil—super important—makes the dough different from other Italian Christmas desserts. They're fried to golden perfection, coated in honey, and often rolled in colorful sprinkles. Every family has its version. Maybe some orange zest? Or more anise? It's all about those homemade vibes.
During the holidays, trays of purcidduzzi sit next to cartellate, filling the house with that unmistakable smell of fried dough and honey. And here's the thing, people love talking about how these honey-coated pastries have deep roots. Each family adds its twist. The crispy outside and soft middle? Just perfect for snacking. For sure. In Salento, locals sometimes add a touch of cinnamon or a drop of vincotto, giving the sweets a tangy kick. It's fascinating how, across Italy, you'll find desserts that look kind of similar, but purceddhruzzi are really really special at Puglian gatherings.
These bites are a true symbol of togetherness in Apulian cuisine, a key part of Italian festive baking every December. When friends and relatives drop by, you know there’ll be a plate of these sticky treats. Seriously good. They never last long once everyone gets a taste. Whether enjoyed with coffee or a glass of sweet wine, purceddhruzzi bring a little piece of Puglia to holiday tables. And look, they spark joy and nostalgia with every bite. Pretty much a holiday must-have.
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INGREDIENTS
- Type 00 flour 4 cups (500 g)
- Limoncello 9 oz (250 g)
- Extra virgin olive oil 3 ½ tbsp (50 g)
- Fine salt 1 pinch
- Black pepper to taste
- Orange peel 1
- Wildflower honey 1 ¼ cup (300 g)
- Colored sprinkles 1 oz (30 g)
- For frying
- Sunflower seed oil to taste
How to prepare Purceddhruzzi (Purcidduzzi)
To prepare the purceddhruzzi, start by making the dough. In a bowl, pour the flour 1, add a pinch of salt 2 and a pinch of pepper. Also add the orange zest 3
and the limoncello 4. Start mixing the ingredients, then also add the oil 6.
Work the mixture in the bowl, and when you get a homogeneous consistency 7, transfer it to a surface and continue kneading until it's smooth 8. It may take a long time, be patient while working it. Then wrap in plastic wrap 9 and let rest for an hour at room temperature.
After the resting time, take a portion of dough 10 and, by rolling the dough between your fingers and the surface 11, form a loaf about 3/8 inch thick 12.
Then cut into 3/8 inch pieces 13 and shape the purceddhruzzi by passing them over a gnocchi board, lightly flouring it 14. Continue this way and arrange them on a tray lined with a towel 15.
Meanwhile, heat plenty of oil in a pan, it should reach 338°F. When it reaches this temperature, immerse a few pieces at a time 16 and cook for a few minutes until they are well golden. Then drain them 17 and transfer to another tray, with paper towels, to remove excess oil 18.
When you have finished frying, pour the honey into a large pan 19. Heat it without letting it boil, then turn off the heat and add the purceddhruzzi 20, gently stir until they are well covered 21.
Transfer to a serving dish 22 and garnish with colored sprinkles 23 and serve them 34.