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Italian Honey Balls (Struffoli) Recipe

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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.

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 (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

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