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struffoli recipe italian Finished Italian struffoli dessert arranged in a ring shape, coated in honey and decorated with colorful sprinkles and candied fruit.

struffoli recipe italian

Enjoy the sweet crunch of these struffoli recipe italian dough balls coated in a luscious honey syrup.
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Course: Dessert
Cuisine: Italian
Keyword: Fried Dough, Honey Dough Balls, Italian Dessert, Struffoli
Prep Time: 40 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 336kcal
Cost: $8

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.
    Hands mixing eggs into flour on a wooden work surface, traditional Italian dough preparation step.
  • 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.
    A smooth ball of dough resting in a glass bowl covered with plastic wrap, dough resting stage before shaping and frying.
  • 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.
    Raw struffoli dough pieces cut into small chunks and lightly dusted with flour on a wooden surface before frying.
  • 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.
    Small dough balls frying in hot oil inside a pan, turning golden brown and crispy, traditional Italian struffoli cooking process.
  • 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.

Notes

These delightful struffoli are a sweet, crunchy treat perfect for holidays or special occasions. Serve them in a mound or ring shape for a beautiful presentation.

Nutrition

Serving: 60g | Calories: 336kcal (17%) | Carbohydrates: 61g (20%) | Protein: 6g (12%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 61mg (20%) | Sodium: 120mg (5%) | Potassium: 74mg (2%) | Fiber: 1g (4%) | Sugar: 33g (37%) | Vitamin A: 79IU (2%) | Vitamin C: 0.1mg | Calcium: 16mg (2%) | Iron: 2mg (11%)
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