Struffoli (Italian Honey Balls)

Struffoli piled into a pyramid topped with non-pareils and maraschino cherries.

5 from 1 vote

This traditional Italian struffoli recipe is made with small pieces of fried dough tossed in warm honey and topped with colorful nonpareils and maraschino cherries. Also known as Italian honey balls, struffoli are a classic Christmas dessert that's easy to make ahead and serve at room temperature.

Prep Time30

Cook Time30

Rest time1

Total Time2

Course: Dessert

Cuisine: Italian, italian-American

Servings: servings

Calories: 780kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 large pot
1 spider strainer
1 bench scraper
1 thermometer

Ingredients

3 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
Zest of 1 lemon
3 tablespoon sugar
1 tablespoon vanilla extract
8 tablespoon butter at room temperature
2 tablespoon orange juice
Pinch salt
3 eggs
1 cup honey
3 cups vegetable oil or enough to fill a Dutch oven about 3 inches deep
Nonpareils for decorating

Instructions

In a large bowl, whisk together the flour, baking powder, and salt.
Add the sugar, vanilla extract, lemon zest, orange juice, and butter. Mix with a large fork until the butter is evenly distributed and the mixture resembles coarse crumbs.
Add the eggs one at a time, mixing after each addition until incorporated.
Once the dough has mostly come together, transfer it to a lightly floured surface. Knead for 5–10 minutes, until smooth, adding only enough additional flour to prevent the dough from sticking. The finished dough should be soft and slightly tacky. Cover with a clean kitchen towel and let rest for 1 hour.
Divide the dough into 6 smaller portions and roll each into a long rope about ½ inch thick. Cut the ropes into pieces about ½ inch wide. The pieces can be fried as they are or rolled individually into small balls.
Add about 3 inches of vegetable oil to a Dutch oven and heat to 375°F. Fry the struffoli in small batches, stirring as needed, until light golden brown, about 2–3 minutes.
Transfer the fried struffoli to a paper towel-lined plate or wire rack to drain. Continue frying in batches until all of the dough is cooked.
Warm the honey in a small saucepan over low heat until it is warm and fluid enough to pour. Place the struffoli in a bowl and pour the honey over them. Toss well.
Transfer the honey-coated struffoli to a serving platter and form them into a wreath or pyramid. Let cool for about 15 minutes, then decorate with nonpareils and serve.

Notes

Knead based on how the dough looks, not just the clock. Everyone kneads with a different amount of strength, so the exact time will vary. You're looking for a relatively smooth dough, but it doesn't need to be perfectly smooth.
Don't add too much flour. The dough should be a little tacky. It can be tempting to keep adding flour until it feels completely dry, but too much flour will make the finished struffoli more cakey instead of light and crisp.
Use a bench scraper if the dough sticks. Lightly re-flour your work surface as needed, but don't keep working extra flour into the dough. A bench scraper makes it easy to lift any sticky dough from the counter and work it back into the dough.
Keep the struffoli small. This is probably the most tedious part of the recipe, but it's worth taking the extra time. Aim for pieces about the size of a small marble. Smaller struffoli fry more evenly and have a less cakey texture in the center.
Don't over-fry them. Fry the struffoli just until they're golden brown and begin to float in the oil. They don't need to get dark brown to be cooked through.

Nutrition