Struffoli Italian Honey Balls Recipe

Introduction

Struffoli are traditional Italian honey balls, delightfully crispy on the outside and soft inside. These bite-sized treats are perfect for holiday gatherings or whenever you crave a sweet and festive dessert.

Ingredients

• 4 large eggs
• 3 tablespoons sugar
• 1/4 cup melted butter
• 1 teaspoon pure vanilla extract
• 2 tablespoons Grand Marnier liquor (limoncello, grappa, or rum are also good choices)
• Zest from 1 whole lemon (or orange zest)
• 1/4 teaspoon fine sea salt
• 1 teaspoon baking powder
• 2 ½ cups all-purpose flour (plus approximately 2 to 3 tablespoons for kneading)
• Vegetable oil (for deep frying)
• 1 cup honey
• Grated zest of one orange
• Sprinkles (of your choice)

Instructions

1. Step 1: In a medium-sized bowl, whisk together the eggs, sugar, melted butter, vanilla extract, liquor, and lemon zest.
2. Step 2: Stir in the salt, baking powder, and 2 ½ cups of flour until you get a soft, malleable dough.
3. Step 3: Transfer the dough to a lightly floured surface and knead lightly for about a minute, adding just enough flour to achieve a slightly tacky dough.
4. Step 4: Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Step 5: Cut off small pieces of dough and roll each into a 1/2 inch thick rope. Dust your hands with flour if the dough feels sticky.
6. Step 6: Cut the ropes into small hazelnut-sized pieces and shape each into a round ball with your hands.
7. Step 7: Place the shaped balls on parchment-lined cookie sheets. You will need two sheets for all the dough.
8. Step 8: Fill a large, heavy pot with about 2 inches of vegetable oil and heat to 350°F (use a candy thermometer for accuracy).
9. Step 9: Using a spider ladle or skimmer, gently lower the dough balls into the hot oil in batches.
10. Step 10: Fry until golden brown, about 1 ½ to 2 minutes, then transfer to paper towels to drain excess oil.
11. Step 11: Repeat frying until all dough balls are cooked, working in 3 batches.
12. Step 12: In a separate large pan, gently warm the honey and orange zest over low heat until simmering.
13. Step 13: Remove the honey from heat, add the fried struffoli, and stir gently to coat them evenly.
14. Step 14: Arrange the honey-coated struffoli on a serving platter and drizzle with any remaining honey.
15. Step 15: Sprinkle with your choice of sprinkles and serve warm or cooled.

Tips & Variations

• Substitute lemon zest with orange zest for a sweeter citrus aroma.
• Use limoncello, grappa, or rum instead of Grand Marnier to vary the flavor.
• For even crispier struffoli, fry at a steady 350°F and avoid overcrowding the pot.
• Top with chopped nuts instead of sprinkles for a different texture.

Storage

Store leftover struffoli in an airtight container at room temperature for up to 3 days. Reheat gently in a low oven to regain crispiness, but avoid the microwave as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and frying.

What if I don’t have a candy thermometer?

You can test the oil temperature by dropping a small piece of dough into the oil—if it bubbles up immediately and rises to the surface, the oil is hot enough.

Struffoli Italian Honey Balls Recipe

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Struffoli, traditional Italian honey balls, are delightful bite-sized fried dough pieces coated in warm honey and bright citrus zest. Perfectly crispy on the outside and tender inside, these sweet treats are a festive favorite especially around the holidays, garnished with colorful sprinkles to add a playful touch.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: Approximately 6 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 large eggs
• 3 tablespoons sugar
• 1/4 cup melted butter
• 1 teaspoon pure vanilla extract
• 2 tablespoons Grand Marnier liquor (limoncello, grappa or rum can also be used)
• Zest from 1 whole lemon (or orange zest)
• 1/4 teaspoon fine sea salt
• 1 teaspoon baking powder
• 2 ½ cups all-purpose flour (plus approximately 2 to 3 tablespoons for kneading)

Frying Ingredients

• Vegetable oil (for deep frying, enough to fill pot about 2 inches deep)

Coating & Garnish

• 1 cup honey
• Grated zest of one orange
• Sprinkles of your choice for topping

Instructions

1. Mix Wet Ingredients: In a medium-sized bowl, whisk together the eggs, sugar, melted butter, vanilla extract, liquor, and lemon zest until well combined.
2. Combine Dry Ingredients with Wet: Stir in the salt, baking powder, and 2 ½ cups of flour just until the mixture forms a soft, malleable dough.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead gently for about one minute, sprinkling in only as much flour as needed to achieve a slightly tacky dough.
4. Rest the Dough: Cover the dough with plastic wrap and allow it to rest for 30 minutes to relax the gluten and improve texture.
5. Shape the Dough: Tear off small pieces of dough and roll each into a 1/2 inch thick rope. If sticky, dust your hands lightly with flour to prevent sticking.
6. Cut and Form Struffoli: Cut the ropes into tiny pieces about the size of hazelnuts. Roll each piece into a round ball using your hands.
7. Prepare for Frying: Place the shaped balls onto two parchment-lined cookie sheets and set aside while you heat the oil.
8. Heat Oil: Fill a large, heavy-bottomed deep sauce pot with vegetable oil about 2 inches deep. Heat over medium-high until it reaches 350°F, using a candy thermometer for accuracy.
9. Fry the Struffoli: Using a spider ladle or skimmer, gently lower batches of dough balls into the hot oil. Fry until golden brown, about 1½ to 2 minutes.
10. Drain the Fried Dough: Remove the fried struffoli and place them on a paper towel-lined tray to drain excess oil. Repeat frying remaining dough balls in batches.
11. Warm Honey: In a separate large frying pan, warm the honey with orange zest over low heat until gently simmering, then remove from heat.
12. Coat with Honey: Add the fried struffoli to the warm honey and gently stir until each ball is evenly coated.
13. Serve: Transfer the honey-coated struffoli to a serving platter, pour any remaining honey over them, and top with colorful sprinkles. Serve slightly warm or cooled.

Notes

• Use a candy thermometer to maintain the correct frying temperature for perfectly crispy and golden struffoli.
• The dough should remain slightly tacky but not too sticky to handle easily when shaping.
• Try different citrus zests for varied flavor; orange zest adds a sweeter aroma.
• Grand Marnier or limoncello adds a lovely citrus undertone, but rum or grappa can be substituted based on preference.
• Struffoli can be stored in an airtight container at room temperature for up to 2 days but are best enjoyed fresh.

Keywords: Struffoli, Italian honey balls, honey fried dough, Italian dessert, holiday sweets, festive treats