Struffoli
These delightful Italian honey balls are a traditional Neapolitan dessert, especially popular during Christmas. Small, fried dough balls are tossed in warm honey, then arranged into a festive mound and adorned with colorful sprinkles. They offer a wonderfully sweet and slightly crunchy treat.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 529 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 25 ggranulated sugar
- 2 pcsegg, large
- 1 pcsegg yolk, large
- 30 gunsalted butter, melted
- 1 tsplemon zest
- 0.25 tspsalt
frying
- 750 mlvegetable oil, for frying
honey coating
- 250 ghoney
- 1 tsporange zest
garnish
- 2 tbsprainbow sprinkles
Equipment
slotted spoon · serving platter · paper towels · fork · plastic wrap · large bowl · large pot
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, granulated sugar, lemon zest, and salt.
About 2 min
- 2
Make a well in the center of the dry ingredients and add the eggs, egg yolk, and melted unsalted butter.
About 1 min
- 3
Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for about 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should not be sticky. Add a tiny bit more flour if needed.
- 5
Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
About 30 min
Cook’s note: Resting helps relax the gluten, making the dough easier to roll.
- 6
Divide the rested dough into 6-8 equal pieces.
About 2 min
- 7
On a lightly floured surface, roll each piece of dough into a long, thin rope, about 0.5 cm (1/4 inch) in diameter.
About 5 min
- 8
Cut the ropes into small pieces, about 0.5 cm (1/4 inch) in length. These are your struffoli.
About 5 min
Cook’s note: Aim for uniform size for even cooking.
- 9
Heat the vegetable oil in a large, deep pot or Dutch oven to 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil maintains a consistent temperature.
- 10
Fry the struffoli in batches, being careful not to overcrowd the pot. Cook until golden brown, about 2-3 minutes per batch.
About 10 min
Cook’s note: Frying too many at once will lower the oil temperature and result in greasy struffoli.
- 11
Remove fried struffoli with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
About 2 min
- 12
In a separate large pot or wide pan, gently warm the honey and orange zest over low heat until the honey is fluid.
About 3 min
Cook’s note: Do not boil the honey; just warm it enough to make it pourable.
- 13
Add the fried struffoli to the warm honey mixture and toss gently to coat them completely.
About 2 min
- 14
Transfer the honey-coated struffoli to a serving platter and arrange them into a festive mound or ring shape.
About 2 min
- 15
Decorate immediately with rainbow sprinkles before the honey sets.
About 1 min
Per serving
Nutrition
- Calories
- 528.6kcal
- Protein
- 7.8g
- Carbs
- 76.6g
- Fat
- 22.2g
- Fibre
- 1.5g
- Sugar
- 38.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store struffoli in an airtight container at room temperature.
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