Tiny fried dough balls the size of marbles, sticky with honey and piled into a mountain of golden sweetness. My neighbor Mia taught me to make struffoli recipe italian one December afternoon when her kitchen smelled like orange peel and warm oil, and I've been hooked ever since. The dough comes together quickly with just a bowl and your hands, and frying them takes maybe twenty minutes if you work in batches.
When you need something festive, these also pair beautifully with my Buttermilk Chess Pie Recipe | 8 Simple Ingredients or a bowl of Sugared Cranberries Recipe | 3-Ingredient Easy Guide for extra sparkle on the table.
Why You'll Love This Struffoli Recipe Italian
This Struffoli Recipe Italian brings bakery-quality results right to your kitchen. The dough is soft and tender, lightly scented with citrus zest and a hint of anise. Frying them takes just a few minutes, and coating them in warm honey syrup is oddly satisfying. They look fancy piled up on a serving plate, but they're surprisingly simple to make. Plus, you can prepare them a day ahead, which makes holiday prep so much easier.
Jump to:
- Why You'll Love This Struffoli Recipe Italian
- Struffoli Recipe Italian Ingredients
- How To Make Struffoli Recipe Italian
- Substitutions and Variations
- Equipment For Struffoli Recipe Italian
- Storage Your Struffoli Recipe Italian
- Serving Suggestions
- Expert Tips
- Emma and the Honey Syrup Taste Test
- FAQ
- Related
- Pairing
- struffoli recipe italian
Struffoli Recipe Italian Ingredients
Here's everything you'll need to make this classic Struffoli Recipe Italian.
See Recipe Card Below This Post For Ingredient Quantities
For the Struffoli:
- flour: This finely milled Italian flour creates an incredibly tender dough, though all-purpose flour works too.
- orange: Adds bright, sweet citrus flavor that makes the dough smell amazing.
- lemon: Brings a fresh, slightly tart note that balances the sweetness.
- sugar: Sweetens the dough just enough without making it cloying.
- baking powder: Helps the dough puff up slightly while frying for a lighter texture.
- sea salt: Enhances all the flavors and keeps the sweetness in check.
- lard or unsalted butter: Lard is traditional and creates an incredibly flaky, tender texture, but butter works beautifully too.
- eggs: Bind the dough together and add richness.
- anise liqueur: Gives these Italian dough balls their signature subtle licorice flavor.
- cold water: Helps bring the dough together if it feels too dry.
- Sprinkles: For that festive, colorful finish.
- Candied fruit or citron (optional): Traditional garnish that adds color and extra sweetness.
For the Syrup:
- honey: The sweet, sticky coating that makes struffoli irresistible.
- sugar: Dissolved into the honey for extra sweetness and a silkier syrup.
- vanilla bean pod (seeds extracted): Adds warm, fragrant vanilla notes to the honey syrup.
How To Make Struffoli Recipe Italian
Everything you need to make perfect Struffoli Recipe Italian from scratch.
Mix dry ingredients: On a clean surface, combine the flour, sugar, baking powder, salt, lemon zest, and orange zest until everything is evenly distributed.
Cut in the fat: Use a pastry blender or your fingers to work the lard or butter into the flour mixture, mixing until it resembles couscous with tiny pebbles of fat throughout.
Create the well: Form a well in the center of your flour mixture and crack the eggs into it, then add the anise liqueur and whisk them together with a fork.
Bring it together: Gradually pull the dry ingredients into the wet mixture using your fork, working from the inside out until a shaggy dough forms.
Knead the dough: Use a bench knife or your hands to gather everything together. If it's too dry, add 1–2 tablespoon of water; if too sticky, add a little flour. Knead for 5–7 minutes until smooth, or go for 10–12 minutes for the absolute best texture.
Rest time: Cover your dough with plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.
Divide and roll: Cut the rested dough into 4 equal pieces. Roll each piece into long ropes about ½-inch thick.
Form the balls: Cut the ropes into small pieces to create your sweet dough balls. Toss them lightly in flour to prevent sticking.
Fry in batches: Heat neutral oil to 350°F in a deep fryer or large pot. Fry the dough balls in batches for 1–2 minutes, stirring occasionally, until they turn light golden brown.
Drain well: Remove the fried struffoli with a slotted spoon and set them on paper towels to drain off excess oil.
Make the syrup: In a large pot over low heat, combine honey, sugar, and vanilla bean seeds. Stir constantly until the sugar dissolves completely into a smooth, fragrant syrup.
Coat everything: Add all your fried dough balls to the warm syrup and toss gently with a spoon or spatula until every piece is coated and glossy.
Serve beautifully: Transfer the coated struffoli balls with sprinkles to a serving plate, pile them into a mound or ring shape, and top with colorful sprinkles and candied fruit if you like.
Substitutions and Variations
- Flour: If you can't find 00 flour, regular all-purpose flour works just fine.
- Lard: Swap for unsalted butter for a slightly different but still delicious flavor.
- Anise liqueur: Use vanilla extract or orange liqueur if you're not a fan of anise.
- Baked version: For a lighter option, brush the formed dough balls with melted butter and bake at 375°F for 12-15 minutes instead of frying.
Equipment For Struffoli Recipe Italian
- Large mixing bowls
- Pastry blender or fork
- Rolling surface
- Bench knife or sharp knife
- Deep fryer or large heavy pot
- Candy thermometer
- Slotted spoon
- Paper towels
- Large pot for syrup
Storage Your Struffoli Recipe Italian
Store your Struffoli Recipe Italian in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days. The texture softens as they sit, which some people actually prefer. If you want to crisp them up a bit, warm them gently in a 300°F oven for 5 minutes before serving.
You can make Struffoli Recipe Italian up to 1 day ahead, which is perfect for holiday entertaining. Just keep them covered until you're ready to serve.
Serving Suggestions
These Struffoli Recipe Italian are perfect for:
Gift giving: Package them in a decorative tin or box for a thoughtful homemade gift.
Holiday dessert tables: Pile them high on a festive platter and let everyone dig in.
Coffee or espresso: The sweetness pairs beautifully with a strong, bitter espresso.
After-dinner treat: Serve alongside my Black and White Cookies | Easy Homemade Recipe Guide for an Italian dessert spread.
Expert Tips
Warm syrup works best: Keep your honey syrup warm (not hot) when coating the dough balls so it distributes evenly.
Knead thoroughly: Taking the time to knead for 10–12 minutes creates a softer, more tender dough.
Rest the dough: Don't skip the 30-minute rest. It makes rolling and shaping so much easier.
Fry at the right temperature: Use a thermometer to keep your oil at 350°F. Too hot and they'll brown too fast; too cool and they'll absorb too much oil.
Work in batches: Don't overcrowd the pot when frying, or the temperature will drop and your Struffoli Recipe Italian will get greasy.
Emma and the Honey Syrup Taste Test
Last Christmas, my daughter Emma insisted on helping me make these. She rolled dough balls while I fried them, and everything was going smoothly until I turned around to find her with a spoon in the honey syrup pot.
"Emma, what are you doing?" I asked.
She looked up, syrup dripping from the spoon. "Just checking if it's sweet enough, Mom."
I laughed and handed her a Struffoli Recipe Italian to dip instead. Her eyes went wide. "It's like a tiny donut but better!" she announced, reaching for three more. I had to gently remind her we needed some left for the rest of the family.
FAQ
What is the best oil to fry struffoli in?
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil. These won't add any unwanted flavor and can handle the 350°F temperature needed for crispy, golden struffoli. My mom always used vegetable oil and they turned out perfect every time.
What is struffoli in English?
Struffoli translates to honey balls or fried honey dough balls in English. They're essentially tiny fried dough pieces coated in honey syrup, similar to Italian honey fritters. Some people call them honey-coated desserts or Italian Christmas cookies.
How do I get the honey to stick to my struffoli?
The key is working with warm honey syrup and making sure your fried dough balls are still slightly warm when you toss them. The warmth helps the syrup coat evenly. Stir gently but thoroughly so every piece gets covered, and don't worry if it seems messy—that's part of the charm.
Why is my Struffoli Recipe Italian hard?
Hard struffoli usually means the dough was over-kneaded or didn't rest long enough, or they were fried at too high a temperature. Make sure you knead just until smooth, let the dough rest for the full 30 minutes, and keep your oil at a steady 350°F. Also, adding them to the syrup while both are still warm helps keep them tender.
Related
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Pairing
These are my favorite dishes to serve with Struffoli Recipe Italian
struffoli recipe italian
Ingredients
For the Struffoli:
- 3 ½ cups 00 flour Specialty flour for delicate texture
- Zest of 1 orange Provides a fresh citrus note
- Zest of 1 lemon Adds a tangy brightness
- ¼ cup sugar Granulated for sweetness
- 2 teaspoon baking powder Helps the dough rise lightly
- ½ teaspoon sea salt Enhances flavor balance
- 6 tablespoons lard or unsalted butter Adds richness and flavor
- 4 large eggs Essential for dough structure
- 2 tablespoons anise liqueur Gives a unique licorice flavor
- 1 to 2 tablespoons cold water Adjust as needed for dough consistency
- Sprinkles Optional, for garnish
- Candied fruit or citron For decoration, optional
For the Syrup:
- 1 cup honey Sweet, floral syrup base
- ⅓ cup sugar Enhances sweetness and thickens syrup
- 1 vanilla bean pod seeds extracted (Adds a rich vanilla flavor)
Instructions
- Mix together the flour, sugar, baking powder, salt, and zests on a clean surface.
- Cut in the lard or butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center and add eggs and anise liqueur, whisking together in the well with a fork.
- Gradually incorporate the dry ingredients into the egg mixture using the fork.
- Bring the mixture together with a bench knife or your hands until it forms a dough.
- If the dough is too dry, add 1 to 2 tablespoons of cold water; if too wet, add 1 to 2 tablespoons of flour.
- Knead the dough for 5 to 7 minutes until smooth and soft, or up to 12 minutes for better texture.
- Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- Divide the dough into 4 pieces and roll each into ropes about ½” thick.
- Cut the ropes into small pieces and coat them lightly in flour.
- Heat the oil in a large pot to 350°F (175°C). Fry the dough balls in batches for 1 to 2 minutes, until lightly browned, stirring occasionally.
- Drain the fried dough balls on paper towels.
- In a separate pot, combine honey, sugar, and vanilla bean over low heat, stirring until sugar dissolves.
- Add the fried dough to the syrup and coat well using a spoon or spatula.
- Transfer to a serving plate and garnish with sprinkles or citron if desired.
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