Indulge in a taste of Italian tradition with these delightful Struffoli!
These golden, crispy honey balls are a beloved treat in Southern Italy, especially during Christmas and Easter celebrations.
They’re morsels of fried, citrus-flavored dough, coated in warm honey syrup and colorful sprinkles.
Making them is a labor of love, but totally worth the effort.
Why You’ll Love These Struffoli Italian Honey Balls
Cultural Tradition: Making and serving Struffoli is a wonderful way to connect with Italian heritage and enjoy a traditional festive dish that has been passed down through generations.
Interactive Cooking: The process of making Struffoli is a fun and engaging activity that can involve the whole family. From rolling the dough into ropes to frying to coating them with honey, there’s something for everyone!
Irresistible Taste: Crispy fried dough plus sweet honey coating and zesty citrus notes equals an addictively delicious treat.
Make-Ahead Magic: Struffoli can be prepared early and stored for several days. So, they are perfect for busy holiday entertaining or gifting.
Ingredients
- All-Purpose Flour: Forms the base and structure of the dough.
- Granulated Sugar: Adds sweetness and contributes to the dough’s texture. It’s also in the coating to help it set.
- Baking Powder, Salt, & Orange Zest: Baking powder ensures a light rise, salt enhances flavor, and orange zest gives a fresh citrusy aroma.
- Eggs: Binds the dough while adding richness and color.
- Butter: Adds a rich, buttery flavor and moisture to the dough.
- Grand Marnier, Limoncello, or Rum: Infuses a subtle kick of citrusy or spiced liqueur flavor. Choose your fave!
- Vegetable Oil: Used for frying, giving the Struffoli their crispy, golden exterior.
- Honey: Coats the fried dough in a sweet, sticky glaze.
- Colored Sprinkles: For a festive, colorful finish to your Struffoli!
How to Make Struffoli Italian Honey Balls
The magic of Struffoli lies in its perfect balance of textures – a satisfying crunch on the outside giving way to a light, airy interior.
The honey coating adds a luxurious sweetness that’s simply irresistible.
But believe it or not, they’re so easy to make at home – especially if you have help with the rolling.
1. WHISK: Combine the wet and dry ingredients in separate bowls. Mix together until a shaggy dough forms.
2. KNEAD: Turn the dough onto a floured surface and knead into a smooth ball. Cover and rest for 30 minutes.
3. DIVIDE: Split the dough into 8 portions, rolling each into 18-inch ropes. Cut the ropes into 1/2-inch pieces and roll them into small balls (this is where the help comes in).
4. HEAT: Fill a frying pan with oil and heat to 375°F. Line a baking sheet with paper towels.
5. FRY: Fry the dough balls in batches until golden. Drain on the prepared baking sheet.
6. SIMMER: Warm the honey and sugar in a skillet until dissolved and glossy.
Add orange zest and Struffoli, stirring gently to coat.
7. COOL: Let the mixture cool for a few minutes to thicken.
8. ARRANGE: Shape the Struffoli into a wreath or mound on a serving platter. Decorate with sprinkles. Enjoy!
Tips For the Best Struffoli Italian Honey Balls
Whether you’re looking to connect with your Italian roots or simply want to try something new, Struffoli are sure to become a cherished addition to your holiday table.
They’re not just dessert – they’re a celebration of tradition, family, and the sweet things in life.
And with these tips, they’ll be perfect!
- Rest the dough. Cover it for about 30 minutes to relax the gluten. This makes it easier to roll out and shape.
- Cut the dough uniformly. This will ensure even frying.
- Get help rolling. There are quite a lot of little balls, and the longer they sit, they more they’ll dry out. So, get the family involved to speed things up!
- Oil temperature. Use a candy thermometer to maintain oil at 350°Fahrenheit- 375°Fahrenheit. This prevents the dough from absorbing excess oil or burning.
- Drain the excess oil. Place fried Struffoli on paper towels immediately after frying to absorb excess oil. Otherwise, the honey coating won’t stick.
- Decorate creatively. Use a variety of sprinkles, candied cherries, or almonds for decoration. Shape into a mound or wreath for a festive presentation.
How to Store
These bad boys are crispy, chewy, and bursting with citrusy sweetness in every bite.
Warning: they’re highly addictive!
Here’s how to store them:
To Store: Place Struffoli in an airtight container at room temperature for up to 3 days. They will soften after day 2, so eat them as soon as possible.
To Freeze: Freeze uncoated fried dough balls in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw at room temperature and coat with honey mixture before serving.
More Delicious Italian Desserts to Try
Italian Wedding Cookies
Tiramisu
Affogato
Zeppole (Italian Doughnuts)
Struffoli Italian Honey Balls
12
servings30
minutes15
minutes245
kcalStruffoli Italian honey balls are a delightful treat that combines a light, orange-infused dough with a rich honey coating, perfect for festive occasions.
Ingredients
- For the Struffoli
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
zest of 1 orange
3 eggs, lightly beaten
1/4 cup butter, melted
2 tablespoons Grand Marnier, limoncello, or rum
vegetable oil, for frying
- Honey Coating
1 cup honey
1/4 cup granulated sugar
zest of 1 orange
colored sprinkles for decoration
Instructions
- Make the dough: In a large bowl, whisk the flour, sugar, baking powder, salt, and orange zest.
- In a separate bowl, whisk the eggs, melted butter, and liquor of choice until smooth. Add to the dry ingredients and stir until the dough comes together.
- Turn the dough onto a lightly floured surface and gently knead it into a smooth ball. Cover in plastic and leave to rest for 30 minutes.
- Divide the rested dough into 8 equal portions, keeping them covered to prevent drying out. Roll each portion, one by one, into a long rope roughly 18 inches in length.
- Cut the dough ropes into small pieces, about 1/2-inch in size, and roll into balls. Repeat the process with the remaining dough portions, keeping everything under plastic wrap.
- Fill a deep frying pan or Dutch oven with 1-2 inches of oil and heat to 375°Fahrenheit. Line a baking sheet with paper towels to drain the fried Struffoli.
- Working in batches, carefully drop handfuls of the dough pieces into the hot oil. Stir gently to separate the pieces and allow them to puff up and turn golden brown. Using a slotted spoon, remove the Struffoli from the oil and place them on the prepared baking sheet to drain the excess oil. Continue frying the remaining dough pieces.
- Make the honey coating: In a large skillet, combine the honey and sugar. Warm the mixture over medium heat, stirring constantly until the sugar dissolves completely. Simmer the honey syrup for 3-5 minutes until it becomes glossy and slightly thickened.
- Add the orange zest and fried Struffoli to the honey syrup and stir gently to coat evenly. Cook over low-medium heat for 5 minutes, stirring to ensure all the balls are well coated.
- Remove from heat and let the mixture cool for a few minutes, allowing the syrup to thicken further.
- Place a heatproof glass or jar in the middle of a serving platter. Arrange the honey-coated Struffoli around the glass to create a wreath. Alternatively, pile into a mound. Decorate generously with colored sprinkles and leave to set. Enjoy!
Notes
- Rest the dough. Cover it for about 30 minutes to relax the gluten. This makes it easier to roll out and shape.
- Get help rolling. There are quite a lot of little balls, and the longer they sit, they more they’ll dry out. So, get the family involved to speed things up!
