Struffoli are fried dough balls that are covered in honey and sprinkles, all served in a mound. This golden sweet treat is an Italian Christmas and Easter staple. Struffoli are made from simple ingredients with easy prep, but taste anything but!
Today is a very special day because we’re frying something. And not just anything – we’re making struffoli! Also known as honey balls, which is what I grew up calling these sticky, golden balls of goodness.
Each Christmas my mom would make a batch (or, let’s be real, several batches) of struffoli and send some to faraway relatives while keeping a fair amount of them at home for visiting guests to scarf down.
And us. Actually mostly us.
After three years of sharing recipes on this blog, this is the very first recipe that involves deep frying. I try to eat healthily most of the time (keyword: most) so deep frying isn’t a cooking method that I use often. But sometimes it’s necessary, especially when it comes to family traditions and seasonal sweets. Thankfully struffoli falls under both categories.
The basics
Struffoli is an Italian dessert from the Naples region, in which small bits of fried dough are covered in honey. The individual pieces of dough are small and light as air, with a crunchy exterior and a soft interior.
There are a variety of different ways struffoli can be garnished and presented once coated in honey. In my family, we serve it in a big mound and shake rainbow nonpareils over top. Another popular way to serve struffoli is by shaping it into a wreath. Or you can portion out individual servings in festive foil muffin cups, if you’re looking for a quicker and less-mess way to serve it.
And while honey is a common denominator across the board, powdered sugar, candied cherries, nuts, or some combination thereof are also popular toppings.
Recipe ingredients
One of the things (among many) that I love about struffoli is the simple ingredient list. Most of the time I have all of the ingredients in my kitchen already.
All-purpose flour and eggs comprise the majority of the dough, and to them you’ll add a small amount of granulated sugar, lemon zest, salt, and vanilla extract. These six ingredients combine to form a dense dough recipe that turns wonderfully light and airy once fried. The lemon flavor is very, very mild and more of a background support ingredient than anything.
In addition to the dough ingredients, you’ll need oil for frying (more on this later), honey for coating, and rainbow nonpareils for sprinkling.
Dough instructions
While this recipe has simple ingredients and, frankly, pretty simple steps, there are a few tips and tricks to follow that will help you achieve perfectly fried struffoli with less mess and less stress. Because we can always use a little help in those departments around the holidays. 🙂
Start by mixing most of the ingredients in a bowl until combined: eggs, sugar, lemon zest, vanilla extract, salt, and two cups of the flour.
The first sticking point (literally) comes here. The dough will be fairly sticky. To counter this, generously flour your work surface, turn out the dough, then sprinkle a nice amount of flour from the remaining half cup on top. This extra half cup of flour is worked in at this point, resulting in 2 1/2 cups of flour in total added to the recipe.
Once this flour is kneaded in, the dough will come together in a not-too-sticky ball. Note: If your struffoli dough is truly not behaving once the initial two cups of flour are mixed in, you can add a bit of the half-cup excess while it’s still in the bowl to make it more manageable.
Once the dough is in a ball, cut it into about twenty equally-sized pieces. This part isn’t precise, rather you just want to portion out the dough into sections that you can easily roll with your hands into logs. Aim for these logs to end up around half an inch in thickness. Once rolled out, use a paring knife to slice them into small balls, about half an inch all around.
This rolling and slicing is the slightly tedious part of this recipe, and my mom was very happy once I reached an age where I could responsibly yield a paring knife of my own and help out. Fight off the impulse, if it arises, to form larger balls to make this part go faster. Struffoli will expand as they’re fried, so you want to keep the dough balls on the small side here, lest we end up with Dunkin’ Munchkin-sized globs later on.
To keep the dough balls from sticking to one another, add them to a plate with flour on them and sprinkle or toss them with extra flour to coat.
Tips for deep frying
Now it’s time to fry. There are two variables at play when it comes to deep frying: what type of oil and what temperature.
You want to use a cooking oil that has both a neutral taste and a high smoke point. My pick to fry struffoli is canola oil, though corn, peanut, or safflower oil also fit the bill.
Once added to a medium saucepan, you want to add your first batch of struffoli once the oil reaches 375°F. Adding the dough once the oil is sufficiently hot helps minimize the amount of oil the dough absorbs while it’s frying, producing ultra light and crisp honey balls that aren’t greasy at all.
To take all the guesswork as to when the oil is ready, I always use an instant-read candy/meat thermometer to carefully measure the oil’s temperature. Highly recommend! I sometimes weigh the cooled oil once all the honey balls have been fried, and have consistently found the whole batch to have only absorbed between two to three ounces of oil.
Fry each batch of dough balls for several minutes, or until they’re golden to golden-brown. Transfer them to a paper towel-lined plate, placing additional paper towels as needed between batches to absorb any excess oil.
For assembly, heat the honey in a separate saucepan until it’s warmed and flows evenly, then remove it from the heat. Pour it over the struffoli (I add them to a bowl that has a lid once cool so I can store them until serving) and gently toss to coat them evenly. Warming the honey to thin it out makes it much easier to coat and spread without big globs. It still cools to that perfect, sticky texture that covers everything just right.
Once covered in honey, arrange the honey balls into a mound onto a serving plate, or fashion into a wreath shape. Garnish with nonpareils (and/or candied cherries, nuts, etc. if you like) and you’re all set!
Most of the time I use rainbow nonpareils, but a mix of red, green, and white nonpareils is an extra festive touch we’ve done on occasion, too.
Italian Christmas desserts
Honey balls are just one Italian Christmas dessert to grace our tables around the holidays. While spongier, lemon and almond flavored ricotta cookies and bold Italian anise cookies look very similar, the two feature very different flavors. It’s hard to pick a favorite!
Cucidati, or Italian fig cookies, feature a spiced-up and citrusy dried fruit filling all rolled in dough and glazed. Like with struffoli toppings, this Sicilian cookie has many variations depending upon how your family likes them.
And if you want a break from cleaning up nonpareils from every corner of your kitchen, classic pignoli cookies are a special treat. They’re also naturally gluten-free in case some of your holiday crowd doesn’t eat gluten.
Recipe notes
- Be sure the cut dough balls are on a floured surface/tossed in flour as you wait for the oil to heat before frying them. This prevents them from sticking together in one big blob.
- Canola oil is recommended for deep frying, but any neutral-tasting, high smoke point oil is fine (such as corn, peanut, or safflower).
- Additional recipe photos and detail added July 2020. The recipe itself is the same, though I’ve converted it from a small-batch version to a regular-sized version. Just a heads up if you’ve made this recipe in years past.
Struffoli (Honey Balls)
Ingredients
- 4 eggs
- 1 tbsp granulated sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups all-purpose flour divided
- 16 oz canola oil for frying (see note on alternatives)
- 1 1/4 cup honey
- Nonpareils for sprinkling
Instructions
- Beat eggs in a mixing bowl. Add sugar, lemon zest, vanilla extract, salt, and 2 cups of the flour and stir until combined. The dough will be sticky.
- Generously flour a work surface and turn out dough onto it. Knead in the remaining 1/2 cup of flour, until the dough forms a smooth ball and is only very mildly sticky. If it's too sticky to handle, add additional flour 1 tbsp at a time until it reaches the desired consistency.
- Using a sharp paring knife, cut dough into 20 equally-sized sections. Roll each section into a long, thin cylinder about 1/2"-thick, and slice them into approximately 1/2"-wide pieces. Add dough balls to a flour-covered plate, sprinkling them with and shaking them in the flour to coat the surface. This is so the dough balls don't stick together.
- Add oil to a saucepan with tall sides (with about a 3-quart capacity) and place over medium heat on the stovetop. Once oil reaches 375°F, add about one-sixth of the dough balls and allow them to fry for a few minutes, until they turn golden to lightly golden-brown. Remove the struffoli from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Continue with the remaining batches, placing a layer or two of paper towels on the plate between batches. Let struffoli cool then place in a bowl.
- Heat honey in a small saucepan until it's warmed and has thinned. Pour the warmed honey over top of the struffoli and stir to evenly coat.
- Arrange struffoli on a plate in a big mound and sprinkle nonpareils over top. Allow to cool before serving. Store in an airtight container at room temperature.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Cheri says
Hi! I put my dough in the refrigerator on Christmas Eve and with all the hustle and bustle forgot about it!! Is it still ok to use?
Alyssa says
Hi Cheri, sorry for my delayed reply as I was unexpectedly without cell service or Internet for a few days. I’m honestly not sure on the limits, but found this article from the FDA regarding cookie dough, which I would assume applies to struffoli as there are raw eggs in there. I hope this is helpful if it’s not too late! https://ask.usda.gov/s/article/What-is-the-shelf-life-of-cookie-dough
Carol says
Has anyone tried using an air fryer to make struffoli yet? If so, how did they come out?
Alyssa says
Hi Carol, I haven’t personally air fried struffoli so I couldn’t answer for sure, but that’s a great question!
Karen Ludmerer Schultz says
I am going to make them in my air fryer. I think they will be delicious! I am Jewish, I made Potatoe Latkes (Potatoe pancakes) for the 8 night of Chanukkah. The air fry Latkes tasted better than the others I made fried in 2-3 inches oil last year.
Linda Wood says
Did you try the struffoli in the air fryer?
AO says
Can someone kindly share the heat and time setting of the air fryer? Assume one tablespoon of canola oil? Hope to try tonight for NYE. Thank you and Happy New Year!
Terryann says
I’m thinking of making the balls fried and then sending honey and colored balls on the side with instructions. What’s the best way to ship ? I have a vacuum sealer or would that smush them?
Alyssa says
Hi Terryann, that’s the way my mom mailed hers to me this year (without the honey). She put them in a regular air-tight container. I’m not sure on the best way to ship but they usually do just fine as they’re not too delicate. I did vacuum seal some cookies this year for shipping. Are you able to stop your vacuum sealer whenever you want in the process and seal it at that point? I stopped/sealed my cookies just when most of the air was gone before it would start to smush them. If you have that ability I’d say that would be the best option.
Linda says
Is there a recipe for struffoli that do not have eggs in it.
Alyssa says
Hi Linda, there may be but I’m not familiar with one. Hope you can find one!
Jena says
You could try this https://pin.it/iwenop5jov5bpf
Kristina says
I want to make some but would also like to ship to friends in Michigan from NY. Would they be alright that way or too soggy?
Alyssa says
Hi Kristina, they should be just fine to mail. We’ve sent them cross-country (NJ-CA) in years past and they’ve held up well. They may soften some but shouldn’t get soggy.
Mary baglivi says
Send them dry!! They add honey when they arrive per your instructions!
Bill Delaney says
It was real interesting finding a strufolli recipe on the internet. My grandmother from southern Italy made this treat every Christmas and I remember my mom needing an army to keep me from eating the whole pile. She also used the small sprinkles and I loved them that way. I’m not a fan of what some call “jimmies” because I don’t like their waxy flavor. It is such a fond memory of mine from the 60’s and 70’s when Nana was still with us. Unfortunately no one else has taken up the mantle for preparing this dessert due to its time consuming process. Maybe some day I’ll try it myself,
Alyssa says
Glad you found it, Bill! My mom would hide away a portion of her batch so all the struffoli didn’t disappear before Christmas. It’s hard to resist, that’s for sure. In our family it seems to be that one person per generation has taken up the responsibility of making struffoli. Although it has fairly straight-forward ingredients, the task of rolling, cutting, and frying them up in batches does take some time. Something you might try out is making half a batch? Just about all of the ingredients, except for the honey, can be easily halved. That way you can still test out the recipe without as much of the labor required. Let me know if you ever give it a try! 🙂
stout says
My mother use to make this also for Christmas and I too use to eat just about the whole thing, you just can’t stop eating it.
Going through these Italian recipes makes me think back to my mother and grandmothers cooking.
Sheri says
Can you make these ahead and store them and toss them in honey before serving?
Alyssa says
Yes, that would work!
Mary baglivi says
Yes! That is what my mom and aunts did! They only dipped them in honey the day of the holiday and used colored sprinkles sparingly. Store in a dry place in a box or brown paper bag! Enjoy! PS. I made the balks this year! Small batch and faster to make. The bows need to be rolled and twisted into a bow. Not hard but time consuming!
Blanche Konieczka says
Can’t believe your family used sprinkles. My mother was first generation Italian and always used jimmies (the longer, softer version of sprinkles). She used to say sprinkles were American and jimmies were Italian.. She also flavored her dough with vanilla and a touch of almond. The lemon she reserved for her love knots.
Alyssa says
Hi Blanche, it’s always so interesting hearing about other family’s traditions. Your mother’s version sounds absolutely delicious – I’m a big almond fan. I’ve noticed the same with anise cookies. My family always used anise but I’ve seen variations where citrus or almond is subbed in for the anise. Thank you for sharing how your family makes struffoli!
Mary baglivi says
Jimmies were always chocolate! They liked the small colored balls instead! Matter of preference. My mom was taught by her first generation mom . I am third generation!from the Naples area.
Elizabeth says
Can this be done in an air fryer?
Alyssa says
Hi Elizabeth, I’ve never used an air fryer myself so I’m not sure how they would turn out. Please let me know if you give it a try!
[email protected] says
I have only ever deep fried once at home, not because I’m too bothered about the fat but it’s such a hassle to get out a big pot, get the oil etc. However, I’m going to do it again! It will be so worth it for these little gems. They look so impressive in your photos I just have to make them. Yum!
Rebecca @ Strength and Sunshine says
Haha so fun! I always remember seeing struffoli for the first time on one of Giada’s episodes on the Food Network! I always wanted to try it ever since 😛
Nostramomous says
Italian holiday perfection! Perfect!
Ashley - The Recipe Rebel says
These look SO incredibly tasty! I never fry anything either but sometimes, you just need something extra special!