Struffoli Italian Honey Balls
Struffoli Italian Honey Balls are cheerful little bites that bring a sweet, sticky joy to any table. These tiny, fried dough balls are coated with golden honey and sprinkled with…
Tip: save now, cook later.Struffoli Italian Honey Balls are cheerful little bites that bring a sweet, sticky joy to any table. These tiny, fried dough balls are coated with golden honey and sprinkled with colorful nonpareils, making them not only delicious but also a festive treat to look at. They have a wonderful crunch on the outside and a soft, doughy center that melts in your mouth.
I love making struffoli around the holidays because they remind me of family gatherings filled with laughter and sharing. There’s something special about mixing the dough with simple ingredients like eggs and flour, then watching the honey glaze bring everything together into a delightful sticky mess. My favorite part is rolling them in the honey while they’re still warm—it’s like the perfect golden hug for each little ball.
These honey balls are great to serve on a big platter as a centerpiece dessert or package up in cute jars to give as sweet gifts. I like to enjoy them with a cup of tea or coffee, just letting the honey’s warmth and the light crunch make any afternoon feel like a celebration. If you’ve never tried struffoli, they’re an easy treat to make and sure to bring a smile to anyone’s face!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for struffoli because it gives the dough structure and a light bite. If you want a slightly softer ball, try half all-purpose and half cake flour.
Eggs: Eggs help bind and add richness. I use large eggs, but medium will work too. For an egg-free version, try a flax egg, though texture may change a bit.
Honey: The honey coating is the soul of the dish. Use good-quality liquid honey for a smooth coat. If it’s thick, warm it gently to loosen up. You can blend honey types, like orange blossom or wildflower, for extra flavor.
Butter & Vanilla: Melted butter adds richness, while vanilla gives a hint of aroma. You can swap butter with a neutral oil if dairy-free but keep vanilla for that sweet scent.
Oil for Frying: Vegetable oil is great for high heat frying. You can also use canola or peanut oil. Just make sure it has a high smoke point so the struffoli cook evenly without burning.
How Do You Get Tiny, Even Honey Balls for the Perfect Crunch?
The dough shaping and frying have a big impact on the final texture and look. Here’s what helps:
- Keep the dough firm but soft enough to roll easily. If it sticks, dust lightly with flour but don’t add too much or balls get dry.
- Roll ropes about ½ inch thick and cut small pieces of similar size. Try to shape each into a ball by gently rolling between your palms for even cooking.
- Heat oil to 350°F. Use a candy or frying thermometer to check. If oil is too cool, balls absorb oil and get greasy; too hot, and they burn outside but stay raw inside.
- Fry in small batches to avoid crowding. Give the balls space to move and flip for golden color all around.
- Drain on paper towels right after frying to keep crispness before honey glazing.
Following these tips helps you get a crunchy outside with a soft inside, all coated in sweet honey. Patience in rolling and watching the oil temp makes a big difference!
Equipment You’ll Need
- Mixing bowls – for combining dough ingredients easily without mess.
- Rolling pin – helps roll out dough evenly for consistent-sized struffoli.
- Sharp knife or dough cutter – to cut dough ropes into small, even pieces.
- Deep heavy pot or Dutch oven – ideal for frying because it holds heat steady.
- Candy or deep-fry thermometer – ensures oil stays at the right temperature for crisp, golden balls.
- Slotted spoon – lets you scoop out fried dough and drain excess oil quickly.
- Large saucepan – for gently warming honey and sugar to coat the fried balls.
- Paper towels – to drain oil and keep struffoli crisp before glazing.
Flavor Variations & Add-Ins
- Add orange or lemon zest to the dough for a fresh citrus twist that brightens the honey flavor.
- Mix a pinch of cinnamon or nutmeg into the dough for warm spice notes, perfect during colder months.
- Top the honey-coated struffoli with chopped toasted almonds or pistachios for crunch and nutty flavor.
- Sprinkle with colorful nonpareils or small candied fruit bits to make the presentation festive and fun for holidays.
How to Make Struffoli Italian Honey Balls
Ingredients You’ll Need:
For The Dough:
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ teaspoon salt
For Frying & Coating:
- Vegetable oil, for deep frying (about 3–4 cups)
- 1 cup honey
- ¼ cup granulated sugar (for honey glaze)
- Optional garnishes: colored nonpareils, finely chopped candied fruit, or chopped nuts
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and fry the dough balls. Allow an additional 1 hour for the honey glaze to set and help the flavors meld, making about 1 hour 30 minutes total before you can enjoy your struffoli.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, whisk together the flour, sugar, and salt. In another bowl, lightly beat the eggs, then stir in melted butter, vanilla extract, and lemon zest until mixed well. Gradually add the wet ingredients to the dry, stirring until you get a stiff dough. If it feels sticky, sprinkle in a little more flour. Turn the dough out onto a floured surface and knead briefly until smooth.
2. Shape the Struffoli:
Divide the dough into four parts. Roll each into a long rope about ½ inch thick. Cut these ropes into small ½-inch pieces, then gently roll each piece between your palms to form tiny balls.
3. Fry Until Golden:
Heat vegetable oil in a deep pot to 350°F (175°C). Carefully drop dough balls into the hot oil in small batches, stirring gently. Fry until golden brown and crisp all over, about 2-3 minutes. Use a slotted spoon to transfer them to paper towels to drain excess oil.
4. Coat with Honey & Serve:
Gently warm honey and sugar in a large saucepan over low heat until sugar dissolves and honey is runny. Add the fried dough balls, stirring to coat everything evenly with honey. Mound the coated struffoli on a serving plate into a pyramid shape. Sprinkle with optional colored nonpareils, candied fruit, or chopped nuts for a festive touch. Let rest for 1 hour so the honey sets, then enjoy!
Can I Use a Different Sweetener Instead of Honey?
Honey is traditional for struffoli and gives that classic sweet, sticky coating. You can try maple syrup or agave nectar, but the texture and flavor will be a bit different. If using thicker honey, gently warm it to make coating easier.
How Should I Store Leftover Struffoli?
Store leftovers in an airtight container at room temperature for up to 3 days. The struffoli may soften over time, so for extra crunch, briefly warm them in a low oven before serving.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature before rolling and frying.
Is There a Gluten-Free Option for Struffoli?
You can experiment with a gluten-free all-purpose flour blend, but the dough might be a bit more delicate and require careful handling. Adding a binding agent like xanthan gum can help maintain texture.
