Struffoli
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store struffoli in an airtight container at room temperature.
More recipes
All recipeslunch
Brown Rice & Veggie Bibimbap
This vegan bibimbap features a colorful array of sautéed and seasoned vegetables over a bed of hearty brown rice. A savory gochujang sauce ties all the elements together for a satisfying and nutritious meal. It's a customizable dish perfect for using up various vegetables.
55 min 395 kcalmain course
Jeyuk Bokkeum (Spicy Pork Stir-fry)
This classic Korean spicy pork stir-fry features thinly sliced pork marinated in a fiery gochujang sauce. Quickly cooked with vegetables, it's a flavorful and satisfying main course perfect with a bowl of rice. The balance of sweet, savory, and spicy flavors makes it an exciting weeknight meal.
1 hr 10 min 436 kcalmain course
Tanjia Marrakchia
Tanjia Marrakchia is a traditional Moroccan slow-cooked meat dish, typically made with lamb or beef. It's renowned for its tender meat and rich, aromatic flavors, achieved by cooking in a clay pot (tanjia) over hot ashes for many hours.
6 hr 20 min 906 kcalappetizer
Bagna Càuda
Bagna Càuda is a warm, savory Italian dipping sauce, traditionally made with anchovies, garlic, and olive oil. It's perfect for sharing as an appetizer with a variety of fresh or lightly cooked vegetables. This rich and aromatic dip offers a delightful umami flavor.
35 min 559 kcalmain course
Chicken Biryani
A classic layered rice dish with marinated chicken and fragrant basmati rice. The 'dum' cooking method, where the pot is sealed to trap steam, ensures every grain of rice is infused with the rich flavors of the spices and chicken. This recipe breaks down the process into manageable steps for an authentic result.
2 hr 52 min 874 kcalmain course
Tom Yum Goong
Experience the vibrant and aromatic flavors of Thailand with this classic Tom Yum Goong. This spicy and sour soup features succulent shrimp, earthy mushrooms, and a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves, creating a perfectly balanced and invigorating culinary journey.
45 min 164 kcalmain course
Dan Dan Noodles
A classic Sichuan street food, Dan Dan noodles feature springy noodles tossed in a rich, spicy, and savory sauce. It's traditionally topped with a flavorful minced pork, preserved vegetables, and a sprinkle of peanuts.
45 min 696 kcal