Italian Honey Balls (Struffoli) Recipe

Introduction

Struffoli are delightful Italian honey balls, traditionally enjoyed during the holiday season. These small, fried dough balls are coated in warm honey and topped with colorful sprinkles, creating a sweet and festive treat everyone will love.

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 achieve a soft, malleable dough.
3. Step 3: Transfer the dough to a lightly floured surface and knead lightly for about one minute, adding flour as needed to keep the dough slightly tacky but workable.
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 1/2-inch thick ropes. Dust your hands with flour if the dough feels sticky.
6. Step 6: Cut the ropes into hazelnut-sized pieces and shape each into small round balls.
7. Step 7: Place the shaped balls on parchment-lined baking 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 it to 350°F (using a candy thermometer for accuracy).
9. Step 9: Using a spider or skimmer ladle, gently lower the dough balls into the hot oil in batches.
10. Step 10: Fry until golden brown, about 1 1/2 to 2 minutes, then drain on paper towels.
11. Step 11: Repeat frying with the remaining dough balls.
12. Step 12: In a large pan, warm the honey with orange zest over low heat until it gently simmers, then remove from heat.
13. Step 13: Add the fried struffoli to the warm honey and gently stir until all balls are evenly coated.
14. Step 14: Arrange the honey-coated balls on a serving platter, pour over any remaining honey, and top with sprinkles.
15. Step 15: Serve the struffoli slightly warm or at room temperature.

Tips & Variations

• For extra flavor, try using orange zest instead of lemon zest or experiment with different liquors like limoncello or rum.
• Make sure the oil stays at a steady 350°F to ensure even frying without burning.
• If you prefer a less sticky dough, add flour gradually during kneading to achieve the perfect consistency.
• Sprinkles are traditional, but you can also decorate with chopped nuts or candied fruit for variety.

Storage

Store leftover struffoli in an airtight container at room temperature for up to 3 days. They can become sticky if refrigerated, so avoid the fridge if possible. To refresh, warm gently in a low oven before serving.

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 a day in advance and keep it wrapped tightly in the refrigerator. Bring it to room temperature before shaping and frying.

What can I use if I don’t have Grand Marnier?

You can substitute with other liquors like limoncello, grappa, rum, or even skip the liquor altogether without greatly affecting the flavor.

Italian Honey Balls (Struffoli) Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

Struffoli are traditional Italian honey balls made from small fried dough nuggets that are tossed in warm honey and decorated with colorful sprinkles. Crispy on the outside and sweetly sticky on the inside, these bite-sized treats are a festive favorite during Christmas and special occasions, offering a delightful balance of sweetness and citrus zest.

• Author: Mia
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: Approximately 4 dozen small struffoli balls 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 (alternatively limoncello, grappa, or rum)
• 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)

For Frying and Coating

• Vegetable oil (for deep frying)
• 1 cup honey
• Grated zest of one orange
• Sprinkles of your choice for decoration

Instructions

1. Mix Wet Ingredients: In a medium sized bowl, whisk together the eggs, sugar, melted butter, vanilla extract, Grand Marnier (or substitute), and lemon zest until fully combined and smooth.
2. Add Dry Ingredients and Form Dough: Stir in the sea salt, baking powder, and 2 ½ cups of all-purpose flour just until a soft, malleable dough forms, being careful not to overmix.
3. Knead the Dough: Transfer dough to a lightly floured surface and knead gently for about one minute, adding extra flour as needed to achieve a slightly tacky but manageable dough.
4. Rest the Dough: Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to relax and hydrate.
5. Shape Dough into Ropes: Working with small portions, roll dough into ½ inch thick ropes. If sticky, dust hands lightly with flour to manage stickiness.
6. Cut and Form Balls: Cut ropes into small pieces about the size of a hazelnut and shape each into a round ball using your hands.
7. Prepare for Frying: Place the formed dough balls on parchment-lined cookie sheets in batches, preparing 2 sheets to hold all the pieces.
8. Heat Oil: Fill a large heavy deep pot with vegetable oil to about 2 inches depth and heat over medium-high heat to 350°F, using a candy thermometer for accuracy.
9. Fry Dough Balls: Using a spider or skimmer ladle, gently lower batches of dough balls into hot oil and fry for 1 ½ to 2 minutes or until golden brown and crisp.
10. Drain Fried Balls: Remove fried struffoli with the ladle and place on paper towel-lined trays to drain excess oil. Repeat until all are fried, typically in 3 batches.
11. Heat Honey and Zest: In a separate large frying pan, warm the honey and orange zest over low heat until it gently simmers—do not boil.
12. Coat Fried Balls: Remove honey from heat and add all the drained, fried struffoli balls. Gently stir to evenly coat each piece with honey.
13. Arrange and Decorate: Transfer the coated honey balls to a serving platter, drizzle with any remaining honey mixture, and top with colorful sprinkles of your choice.
14. Serve: Serve the struffoli slightly warm or at room temperature for the perfect sweet and crunchy bite.

Notes

• If you don’t have Grand Marnier, limoncello, grappa, or rum are excellent substitutes to enhance the flavor.
• Using a candy thermometer is important to maintain the oil temperature at 350°F for perfect frying results.
• Do not overcrowd the oil during frying as this can lower the temperature and result in greasy dough balls.
• You can replace lemon zest with orange zest for a sweeter citrus flavor throughout.
• Allow the dough to rest to improve texture and ease of handling.
• Store leftover struffoli in an airtight container; they are best eaten within a few days.

Keywords: Struffoli, Italian dessert, honey balls, fried dough, Christmas dessert, Italian sweets