Struffoli - Italian Honey Balls
Struffoli (Italian honey balls) are tiny balls of fried dough tossed in a sticky honey sauce and decorated with festive sprinkles. They are a holiday tradition!
Servings: 10
Equipment
- Pot Large
Ingredients
- 2 1/2 Cup all purpose flour plus extra is for dusting hands and surfaces
- 2 Tablespoon granulated sugar
- 2 Teaspoons lemon zest
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking powder
- 2 Tablespoons salted butter softened
- 3 eggs
- 1 Teaspoon vanilla extract
- 4 Cups canola oil enough to have about 2 inches of oil in your pot for deep frying
- 1 Cup honey
- 2 Teaspoon granulated sugar
- 1 Teaspoon lemon juice
- 4 Tablespoons sprinkles
Optional Garnishes:
Instructions
- In a large bowl, mix together 2 cups of flour, sugar, lemon zest, salt and baking powder.
- Cut the butter up into small chunks and add this to the bowl as well. Mix until this is mealy. Blend in the 3 eggs and vanilla. I use a standing mixer, but this can be done by hand. Remove the dough from the bowl onto a lightly floured surface and knead it for 2 to 3 minutes.
- Shape into a ball, cover the dough and allow it to rest at room temperature for 1 hour.
- Lightly dust your hands and work surface so the dough doesn’t stick to you as you are working with it.
- Roll out the dough, then cut it into strips about as wide as your index finger. Roll the strips into ropes about ¼ inch thick.
- Then cut into ¼ inch pieces (they should be marble-sized). I find it easiest to line up the ropes and cut a bunch at one time. Make sure all the pieces are separated on your board, so they don’t stick together while cooking.
- Heat oil to 375 degrees F, hot enough so the balls of dough cook quickly and don’t absorb too much oil.
- Fry the dough balls in non-crowded batches, just until golden - it will only take a couple of minutes. Turn with a slotted spoon or wire strainer to make sure they turn golden on all sides. As each batch is cooked, remove them to a plate lined with paper towels.
- In a large pot, boil together the honey, sugar, and lemon juice until melted and smooth. Remove the pot from the heat. Add the struffoli and stir gently until all of the balls are evenly coated.
- Arrange the struffoli into a wreath shape, or mound like a Christmas tree, on a serving plate. Lightly cover with sprinkles and serve.
Notes
Add honey just before serving: If making ahead, don’t add the honey and store balls in an airtight container. Add the warm honey and sprinkles prior to serving.
The right size: Struffoli balls expand when you cook them, so don’t worry about small pieces of dough being too small - they won’t be!
Toss in flour: While they cook you can avoid them sticking together by tossing the uncooked balls in a little flour before adding them to the oil.
Oil temperature: Use a candy thermometer to make sure the oil is hot enough before adding the dough balls.
A messy treat! These are sticky and messy. To serve them, I like to make a wreath shape and then divide it into servings. You could also add portions to festive foil muffin cups and serve with small forks.
The right size: Struffoli balls expand when you cook them, so don’t worry about small pieces of dough being too small - they won’t be!
Toss in flour: While they cook you can avoid them sticking together by tossing the uncooked balls in a little flour before adding them to the oil.
Oil temperature: Use a candy thermometer to make sure the oil is hot enough before adding the dough balls.
A messy treat! These are sticky and messy. To serve them, I like to make a wreath shape and then divide it into servings. You could also add portions to festive foil muffin cups and serve with small forks.
Nutrition
Calories: 1079kcal | Carbohydrates: 59g | Protein: 5g | Fat: 94g | Saturated Fat: 9g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 58g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 178mg | Potassium: 72mg | Fiber: 1g | Sugar: 35g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
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