Struffoli (Italian Honey Balls) Recipe

If you’re searching for a festive treat that perfectly balances sweet, crunchy, and sticky textures, you’ve got to try this Struffoli (Italian Honey Balls) Recipe. Hailing from Naples, these little golden balls are deep-fried dough pieces soaked in warm honey and topped with colorful sprinkles, creating a delightful harmony of flavors and a truly joyous bite. Whether served during the holidays or any time you crave a taste of Italy’s traditional charm, this recipe promises to make your kitchen smell heavenly and your taste buds dance with delight.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step to making these irresistible Struffoli. Each component brings its own magic: the flour for structure, eggs for richness, and honey for that signature sweet glaze.

• 3 cups Italian 00 or all-purpose flour (420g): The base of the dough, giving it a tender but slightly chewy texture.
• ⅓ cup sugar (65g): Adds just the right touch of sweetness to the dough itself.
• ½ teaspoon baking powder: Helps the dough puff up ever so slightly for a light bite.
• 3 large eggs (lightly beaten): Bind everything together and add richness and moisture.
• Zest of one orange: Provides a refreshing citrus aroma that brightens each bite.
• 2 tablespoons dark rum: Infuses subtle depth and warmth into the dough, balancing the sweetness.
• 4 tablespoons melted butter (55g): Adds luscious softness and richness.
• Pinch of salt: Enhances all the other flavors beautifully.
• Vegetable oil for frying: The key to getting those perfectly crisp golden balls.
• 1 cup honey (300g): The star of the show; it binds and sweetens the Struffoli with its sticky, floral goodness.
• Sprinkles: For a playful, festive finish that adds vibrant pops of color and texture.

How to Make Struffoli (Italian Honey Balls) Recipe

Step 1: Preparing the Dough

Start by combining all the dry ingredients — flour, sugar, baking powder, salt, and orange zest — in a large bowl, making sure they’re evenly mixed. Creating a well in the center, add the melted butter, beaten eggs, and dark rum. Stir to bring it all together, then knead gently until you have a smooth, cohesive dough. Wrapping it in plastic wrap and letting it rest for 30 minutes is crucial—this rest period allows the gluten to relax, making the dough easier to roll and shape later.

Step 2: Shaping the Struffoli

Once rested, divide the dough into halves, then quarters. Roll each piece into a long sausage about 1cm thick—just like rolling out gnocchi dough but slimmer. Cut the logs into tiny 1cm pieces, then using your palms, gently roll each piece into small balls. It’s a bit like playing with clay, and a fun step to get the little hands involved! Place the balls on a floured surface spaced evenly so they don’t stick together.

Step 3: Frying to Golden Perfection

Now for the magic moment: frying. Heat enough vegetable oil to about 2 to 3 inches deep in a heavy pot to 375°F (190°C). Fry the Struffoli in small batches; they’ll sink, then rise and puff slightly as they turn a beautiful golden brown within 30 to 40 seconds. Remove them carefully with a slotted spoon and drain on kitchen paper to keep them crisp yet light.

Step 4: Honey Coating and Final Assembly

Warm the honey gently in a large pot just until it becomes liquidy and easy to work with. Add the cooled Struffoli and fold carefully to coat every inch with honey. Let them soak for 2 to 3 minutes so the honey gets absorbed just right without turning soggy. Finally, arrange the sticky balls on a serving plate—whether in a ring shape around a ramekin or piled mounded up—and decorate with a joyful sprinkle of colorful candy bits.

How to Serve Struffoli (Italian Honey Balls) Recipe

Garnishes

Sprinkles are traditional and add festive cheer, but you can also get creative with finely chopped nuts, candied fruit pieces, or even a dusting of powdered sugar. Each garnish adds its own unique crunch and flavor profile, so don’t be shy to mix and match for a personalized touch.

Side Dishes

Struffoli stand beautifully on their own thanks to their rich sweetness, but pairing them with Italian espresso or a robust dessert wine elevates the experience. For lighter contrast, fresh fruit or a dollop of whipped cream can complement the honeyed goodness without overpowering it.

Creative Ways to Present

Try shaping the Struffoli into a festive wreath to brighten up the holiday table, or pile them high in a glass bowl for a whimsical treat tower. Another idea is to build mini individual servings in small dessert cups topped with a drizzle of extra honey and a sprinkle of nuts—perfect for sharing with guests or gifting.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the Struffoli in an airtight container at room temperature. They’ll stay fresh and tasty for up to 3 days, though you might lose a bit of that initial crispness. To help maintain texture, place a paper towel inside the container to absorb moisture.

Freezing

Freezing Struffoli isn’t ideal once coated in honey, but you can freeze the dough balls before frying. Arrange them on a tray without touching, freeze until solid, then transfer to a freezer-safe bag. When ready, just fry straight from frozen and proceed with the honey coating as usual.

Reheating

Gently warm the Struffoli in a low oven or toaster oven for a few minutes to regain crispness, but avoid microwaving as it can make them chewy. If reapplying honey, warm it separately and toss the balls lightly so they’re freshly glazed and delicious.

FAQs

What type of flour is best for Struffoli?

Italian 00 flour is preferred for its fine texture and ability to create tender dough, but all-purpose flour works perfectly well as a convenient substitute without sacrificing taste or texture.

Can I make Struffoli without alcohol?

Absolutely! The dark rum enhances flavor subtly, but if you prefer, simply omit it or substitute with an equal amount of orange juice or water for a family-friendly version.

How do I know when the oil is at the right temperature for frying?

A candy or deep-fryer thermometer is ideal for precise control. If you don’t have one, test by dropping a small piece of dough in the oil; it should sizzle immediately and turn golden in about 30 seconds without browning too fast.

Why do Struffoli need to rest before shaping?

Resting relaxes the gluten developed during kneading, making the dough easier to handle and less likely to shrink or resist shaping. This step results in lighter, more tender honey balls.

Can I use different sweeteners instead of honey?

Honey’s unique flavor and texture are key to authentic Struffoli, but if needed, you can try maple syrup or agave nectar. Keep in mind these will change the taste and may affect the stickiness and final texture.

Final Thoughts

Enjoying the Struffoli (Italian Honey Balls) Recipe is like taking a delicious trip to Italy’s festive traditions, right from your own kitchen. The combination of crunchy fried dough, fragrant honey, and colorful sprinkles is endlessly delightful and sure to become a favorite crowd-pleaser. So, grab your ingredients, invite your loved ones, and create some sweet memories with this charming recipe.

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