Dessert

Struffoli

Name: Struffoli
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour; 25 g granulated sugar; 2 pcs egg large; 1 pcs egg yolk large; 30 g unsalted butter melted; 1 tsp lemon zest; 0.25 tsp salt; 750 ml vegetable oil for frying; 250 g honey; 1 tsp orange zest; 2 tbsp rainbow sprinkles

These delightful Italian honey balls are a traditional Neapolitan dessert, especially popular during Christmas. Small, fried dough balls are tossed in warm honey, then arranged into a festive mound and adorned with colorful sprinkles. They offer a wonderfully sweet and slightly crunchy treat.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 529 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
25 ggranulated sugar
2 pcsegg, large
1 pcsegg yolk, large
30 gunsalted butter, melted
1 tsplemon zest
0.25 tspsalt

frying

750 mlvegetable oil, for frying

honey coating

250 ghoney
1 tsporange zest

garnish

2 tbsprainbow sprinkles

Equipment

slotted spoon · serving platter · paper towels · fork · plastic wrap · large bowl · large pot

The method

Step by step

1
In a large bowl, combine the all-purpose flour, granulated sugar, lemon zest, and salt.
About 2 min
2
Make a well in the center of the dry ingredients and add the eggs, egg yolk, and melted unsalted butter.
About 1 min
3
Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
4
Knead the dough for about 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should not be sticky. Add a tiny bit more flour if needed.
5
Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
About 30 min
Cook’s note: Resting helps relax the gluten, making the dough easier to roll.
6
Divide the rested dough into 6-8 equal pieces.
About 2 min
7
On a lightly floured surface, roll each piece of dough into a long, thin rope, about 0.5 cm (1/4 inch) in diameter.
About 5 min
8
Cut the ropes into small pieces, about 0.5 cm (1/4 inch) in length. These are your struffoli.
About 5 min
Cook’s note: Aim for uniform size for even cooking.
9
Heat the vegetable oil in a large, deep pot or Dutch oven to 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil maintains a consistent temperature.
10
Fry the struffoli in batches, being careful not to overcrowd the pot. Cook until golden brown, about 2-3 minutes per batch.
About 10 min
Cook’s note: Frying too many at once will lower the oil temperature and result in greasy struffoli.
11
Remove fried struffoli with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
About 2 min
12
In a separate large pot or wide pan, gently warm the honey and orange zest over low heat until the honey is fluid.
About 3 min
Cook’s note: Do not boil the honey; just warm it enough to make it pourable.
13
Add the fried struffoli to the warm honey mixture and toss gently to coat them completely.
About 2 min
14
Transfer the honey-coated struffoli to a serving platter and arrange them into a festive mound or ring shape.
About 2 min
15
Decorate immediately with rainbow sprinkles before the honey sets.
About 1 min

Per serving

Nutrition

44%Score

Calories: 528.6kcal
Protein: 7.8g
Carbs: 76.6g
Fat: 22.2g
Fibre: 1.5g
Sugar: 38.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store struffoli in an airtight container at room temperature.