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Struffoli Italian Honey Balls Recipe

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★★★★★

4.8 from 99 reviews

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/struffoli-italian-honey-balls-recipe/