Struffoli is a deep-fried dough or pastry that is covered with honey or syrup and topped with sprinkles. It is thought to bring good luck to the home it is made in.
When it comes to the holidays, I’m all about making traditional and nostalgic treats. So I’m always looking back at old family photos to see what was included in the holiday spread.
I’ll often see something I had completely forgotten about or something that I had been trying to pinpoint for years so I could recreate it now for the family to enjoy. One of those recipes is Struffoli.
While I didn’t grow up in an Italian household, we went to plenty of holiday parties where this traditional Italian holiday treat was served.
I was an only child for most of my childhood – so that meant I spent a lot of time hanging out with adults. I’d often find the spread of goodies and just sort of hang out there while my parents visited with their friends.
This is where I learned about Struffoli and just how wonderfully delicious it is. I just had to recreate it for the family and they love it as much as I do. I know you’ll love it too!
Italian Honey Ball Dessert
Here are some commonly asked questions
What is Struffoli?
Italian Struffoli recipe is a popular Italian holiday dish and it’s found in many Italian households around the world. It’s very common for this treat to be eaten on Christmas and December 26th. This traditional Italian dessert has been enjoyed for over 500 years.
Struffoli is a deep-fried dough or pastry that is covered with honey or syrup and sprinkles. Many people can’t get enough of Struffoli because it is so delicious and delicate with the right amount of sweetness from the honey or syrup.
Struffoli recipe is not specific to any one region in Italy but Struffoli is very popular around the country. One region that Struffoli is especially well-loved and traditional to is Naples, Italy.
Struffoli Recipe
Like many Italian recipes, Struffoli has become a holiday tradition. Families look forward to Struffoli every year for Christmas and December 26th. It’s so popular because it’s delicious and easy to make.
How to store Struffoli?
This recipe will keep for a while after it’s been made if stored correctly. It should be left out on the counter to dry for 24 hours before being placed in an airtight container or bag. Struffoli will stay fresh and moist until Christmas or December 26th when it should be served. You can also keep it in the freezer for one month.
Homemade Struffoli for Christmas
Ingredients for Struffoli
- all-purpose flour
- granulated sugar
- lemon zest
- salt
- baking powder
- salted butter – softened
- eggs – room temperature
- vanilla extract
- canola oil
Honey Sauce
- honey
- granulated sugar
- lemon juice
- Rainbow or Christmas decorating sprinkles
- confectioner’s sugar, candied cherries, or nuts are all optional garnishes
How to Make Struffoli
- In a large bowl, mix together 2 cups of flour, sugar, lemon zest, salt and baking powder.
- Cut the butter up into small chunks.
- Add the butter to the bowl as well. Mix until this is mealy.
- Blend in the 3 eggs and vanilla. I use a standing mixer, but this can be done by hand.
- Remove the dough from the bowl onto a lightly floured surface and knead it for 2-3 minutes.
- Shape into a ball, cover the dough and allow it to rest at room temperature for 1 hour.
- Lightly dust your hands and work surface so the dough doesn’t stick to you as you are working with it.
- Roll out the dough, then cut it into strips about as wide as your index finger.
- Roll the strips into ropes about ¼ inch thick. Then cut into ¼ inch pieces (they should be about marble sized). I find it easiest to line up the ropes and cut a bunch at one time.) Make sure all the pieces are separated on your board, so they don’t stick together while cooking.
Cooking
- Heat oil to 375 degrees – hot enough so the balls of dough cook quickly and don’t absorb too much oil.
- Fry the dough balls in non-crowded batches, just until golden – it will only take a couple of minutes. Turn with a slotted spoon or wire strainer to make sure they turn golden on all sides. As each batch is cooked, remove them to a plate lined with paper towels.
Can struffoli be frozen?
It is possible to freeze Struffoli. After it is made, they should be allowed to dry out for 24 hours before being placed in an airtight container or bag. It will keep for one month in the freezer if done properly.
Be sure to freeze just the fried dough and then add the honey glaze when you are ready to serve.
I don’t have a lemon to zest – will this still turn out?
Yes, but it is really nice to have the citrus flavor added. If you have an orange, try using orange zest in place of the lemon zest.
Where can Struffoli be served?
This recipe can be served anywhere, but it is often served at Christmas and December 26th as a holiday treat. It is also traditional to many Italian households around the world, especially those all across Italy.
It seems very tedious to cut so many small pieces – couldn’t I make bigger balls?
Yes, if you prefer. Traditional Struffoli has marble size balls but the recipe will still work if you make larger balls. You may just need a slightly longer cooking time.
How much per person?
This recipe is a popular Italian holiday dish that makes about 100 fried dough balls. It should be served as a treat for around 10 people, but it’s important to make enough to match the size of the crowd. It really is SO delicious and should be enjoyed by all!
Can I make the dough ahead of time and fry the balls the next day?
Yes, just cover the kneaded dough with plastic wrap and keep it in the fridge until you are ready to use it. It may be kept this way for a day.
What can this be served with?
This recipe should be served with Italian drinks such as espresso, cappuccino, or hot chocolate. It also pairs wonderfully with Italian desserts like cannolis and tiramisu.
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
recipe for struffoli
How can I make this into the shape of a wreath?
Put a glass in the middle of the serving plate and place the glazed balls around it. Remove the glass when ready to serve.
Can I use another flavoring other than vanilla?
Yes! Try using almond extract or rum extract!
Italian Honey Ball
What else can I make with rainbow sprinkles?
- St. Patrick’s Day Hot Chocolate Bombs
- Funfetti Cake Batter Dip
- Edible Sugar Cookie Dough
- Frozen Bananas
- Lofthouse Sugar Cookies
- Cake Batter Frosting
- Birthday Sugar Cookie Bars
- Homemade Funfetti Cake
Italian Fried Dough
What are the best sprinkles for Struffoli?
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when added to something moist like a sauce or when placed in the refrigerator, it will sweat & the color will bleed out.
Typically I like to use jimmies for this reason – but with Struffoli the traditional sprinkle is actually a rainbow nonpareil. These will also bleed color over time, but far less than if you used sanding sugar.
honey balls
How to Make Honey Sauce for Struffoli
- In a large pot, boil together the honey, sugar, and lemon juice until melted and smooth. Remove the pot from the heat. Add the struffoli to the sauce and stir gently until all of the balls are evenly coated.
- Arrange the struffoli into a wreath shape, or mound like a Christmas tree, on a serving plate.
- Lightly cover with sprinkles and serve!
What do you mean by soft butter?
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
fried dough balls
Products I love when making Struffoli…
This Struffoli recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made a recipe like Struffoli before, & you might be a bit nervous – but you’re going to love it.
I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
- lemon zester
- standing mixer
- slotted spoon
- candy thermometer
- serving plate
- honey
- Rainbow or Christmas decorating sprinkles – nonpareils
If you love this Holiday Struffoli recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Struffoli
Ingredients
- 2 ½ cups all-purpose flour divided (extra is for dusting hands and surfaces)
- 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoons salted butter softened
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 4 cups canola oil enough to have about 2 inches of oil in your pot for deep frying
Honey Sauce
- 1 cup honey
- 2 teaspoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon Rainbow or Christmas decorating sprinkles nonpareils
- confectioner's sugar, candied cherries, or nuts are all optional garnishes
Instructions
- In a large bowl, mix together 2 cups of flour, sugar, lemon zest, salt and baking powder.
- Cut the butter up into small chunks.
- Add the butter to the bowl as well. Mix until this is mealy.
- Blend in the 3 eggs and vanilla. I use a standing mixer, but this can be done by hand.
- Remove the dough from the bowl onto a lightly floured surface and knead it for 2-3 minutes.
- Shape into a ball, cover the dough and allow it to rest at room temperature for 1 hour.
- Lightly dust your hands and work surface so the dough doesn’t stick to you as you are working with it.
- Roll out the dough, then cut it into strips about as wide as your index finger.
- Roll the strips into ropes about ¼ inch thick. Then cut into ¼ inch pieces (they should be about marble sized). I find it easiest to line up the ropes and cut a bunch at one time.) Make sure all the pieces are separated on your board, so they don’t stick together while cooking.
- Heat oil to 375 degrees – hot enough so the balls of dough cook quickly and don’t absorb too much oil.
- Fry the dough balls in non-crowded batches, just until golden – it will only take a couple of minutes. Turn with a slotted spoon or wire strainer to make sure they turn golden on all sides. As each batch is cooked, remove them to a plate lined with paper towels.
Honey Sauce
- In a large pot, boil together the honey, sugar, and lemon juice until melted and smooth. Remove the pot from the heat. Add the struffoli to the sauce and stir gently until all of the balls are evenly coated.
- Arrange the struffoli into a wreath shape, or mound like a Christmas tree, on a serving plate.
- Lightly cover with sprinkles and serve!
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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