Description
Struffoli, or Italian honey balls, are a traditional Neapolitan dessert often enjoyed during the holidays. These small, deep-fried dough balls are coated in warm honey and decorated with colorful sprinkles, candied cherries, and nuts, creating a delightful sweet treat that is crispy on the outside and soft inside.
Ingredients
Scale
Dough Ingredients
- 2 1/2 cups all purpose flour (plus extra for dusting)
- 2 tablespoons 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
Frying
- 4 cups canola oil (enough for about 2 inches deep in pot)
Honey Syrup & Garnish
- 1 cup honey
- 2 teaspoons granulated sugar
- 1 teaspoon lemon juice
- 4 tablespoons sprinkles
- Powdered sugar (for dusting)
- Candied cherries (for garnish)
- Nuts (optional, for garnish)
Instructions
- Mix dry ingredients: In a large bowl, combine 2 cups of flour, granulated sugar, lemon zest, salt, and baking powder to create the dry mix.
- Add butter and wet ingredients: Cut the softened salted butter into small pieces and add to the dry ingredients. Mix until the mixture is crumbly or mealy. Then blend in the eggs and vanilla extract using a stand mixer or by hand until combined.
- Knead dough: Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth. Shape into a ball, cover with a cloth or plastic wrap, and let it rest at room temperature for 1 hour.
- Prepare dough for shaping: Lightly dust your hands and work surface with flour to prevent sticking as you handle the dough.
- Roll and cut dough: Roll out dough and cut into strips approximately the width of your index finger. Roll each strip into ropes about 1/4 inch thick.
- Make dough balls: Cut rope into small 1/4 inch pieces roughly the size of marbles. Separate pieces on the work surface to prevent sticking together before frying.
- Heat oil: Heat canola oil in a deep pot to 375°F (190°C), ensuring there is about 2 inches of oil for deep frying.
- Fry dough balls: Working in small batches so as not to crowd the pan, fry the dough balls until they turn golden brown, about 2 minutes. Stir or turn with a slotted spoon or wire strainer to brown evenly on all sides. Transfer fried balls to a paper towel-lined plate to drain excess oil.
- Prepare honey syrup: In a large pot, combine honey, sugar, and lemon juice. Bring to a gentle boil and stir until melted and smooth. Remove from heat.
- Coat dough balls: Add the fried struffoli to the warm honey syrup and gently stir until all pieces are evenly coated.
- Assemble and garnish: Arrange the honey-coated struffoli into a wreath shape or a mound like a Christmas tree on a serving platter. Sprinkle with colorful sprinkles, candied cherries, and optionally nuts. Dust lightly with powdered sugar before serving.
Notes
- Use fresh lemon zest for the best flavor.
- Do not overcrowd the oil when frying to ensure even cooking and prevent dough balls from absorbing too much oil.
- Keep finished struffoli warm as honey hardens when cooled, making the dessert stick together better.
- Variations can include adding orange zest or anise seeds to the dough for additional flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days; the honey may harden but will soften when warmed.
