Authentic homemade Struffoli is a delightful Christmas dessert made of tiny fried dough balls glazed in honey and finished with festive sprinkles. Often called Italian honey balls, struffoli is a beloved holiday tradition that’s both charming and delicious.
Try pairing this with other Italian treats for a festive spread.
What is Struffoli?
Struffoli comes from Naples and consists of chickpea-sized balls of fried dough tossed in warm honey. The name traces back to the Greek word “strongulos,” meaning round. Regional variations exist across Italy, sometimes under different names, but the concept is the same: crisp little bites glazed in honey and often decorated with colorful sprinkles or candied fruit.
The interior of each ball is tender and airy while the exterior is crisp. Traditionally arranged in a ring or mound, struffoli looks like an edible holiday wreath—perfect for sharing with family and friends.
What to Expect from This Struffoli Recipe
- Crunchy on the outside and soft inside, the fried dough balls get an even sweetness from the honey without becoming cloying.
- Plan to spend a few hours making these—there are literally hundreds of tiny balls to form. The process is straightforward but time-consuming, so it’s a great recipe to enjoy with company.
- Decorating is easy: red and green sprinkles or white sugar pearls add holiday flair. Candied citrus or chopped dried fruit also work well.
Recipe Ingredients / What You Need
This version uses seven basic ingredients plus sprinkles. Most items are pantry staples, making struffoli an affordable holiday dessert. See the recipe card below for exact measurements.
- Eggs
- Orange zest (or lemon zest) for bright citrus flavor
- Vegetable oil for the dough and extra for frying (can substitute canola)
- Vanilla extract
- Kosher salt
- All-purpose flour, plus extra for dusting
- Honey for glazing
- Garnishes: sprinkles, candied citrus, dried fruit, or cherries
How to Make Struffoli
Below is an overview of the method; refer to the recipe card for a concise, printable version. The basic steps are: make the dough, shape into tiny balls, fry, coat in honey, and assemble.
Make the dough: Whisk eggs in a mixer for about 2 minutes. Add orange zest, oil, vanilla, salt, and two cups of flour. Mix until the dough comes together. Turn out onto a surface and knead 1–2 minutes, adding more flour a tablespoon at a time if it remains sticky. Cover with a towel and let rest 30 minutes.
Form the dough balls: Dust a baking sheet with flour. Break off small portions, roll into ropes, cut into 1-cm pieces, and shape each piece into a small ball (about the size of a chickpea). Place on the prepared sheet and cover to prevent drying. Repeat with remaining dough.
Fry the struffoli: Heat oil in a deep pot to 350°F (175°C). Fry the dough balls in batches (about 20–25 at a time) until golden, roughly 3 minutes. Use a slotted spoon to turn and press them into the oil if needed so they brown evenly. Transfer to paper towels to drain and continue until all are fried.
Coat with honey: Warm the honey briefly so it becomes more fluid. Pour the honey over the fried balls in a pan or large bowl and gently stir until everything is evenly coated.
Assemble for serving or gifting: Arrange the honey-coated balls on a large platter as a mound or wreath for a festive centerpiece. For individual portions, place servings into paper liners. Finish with extra honey and a generous sprinkle of decorations.
Tips for Success
- Add flour as needed: If the dough stays sticky after kneading, add a tablespoon of flour at a time until it’s manageable.
- Brown evenly: The balls can float—use a slotted spoon to nudge them into the oil so they brown on all sides.
- Use the right oil temperature: Aim for 350°F when frying for the best texture. An instant-read thermometer helps.
- Warm the honey: Slightly heated honey spreads more evenly and creates a shiny glaze.
How to Store Struffoli
Keep struffoli in an airtight container at room temperature and enjoy within three days. If stored without honey, the fried balls will stay fresher for up to five days. If making ahead, wait to add sprinkles so their colors don’t bleed.
Struffoli
Description
This easy homemade Struffoli is a festive Christmas dessert: tiny fried dough balls glazed in honey and topped with sprinkles.
Ingredients
- 4 eggs
- 1 tablespoon orange zest
- 1/4 cup vegetable oil, plus 5 cups more for frying
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 – 2 1/4 cups all-purpose flour, plus more for dusting
- 1 1/2 cups honey
- Sprinkles to garnish
Instructions
- Whisk eggs in a stand mixer for 2 minutes until light.
- Mix in orange zest, oil, vanilla, salt, and 2 cups flour on medium for 2 minutes.
- Knead by hand 1–2 minutes until smooth; add up to 1/4 cup more flour tablespoon by tablespoon if sticky.
- Cover and rest the dough 30 minutes.
- Dust a baking sheet with flour.
- Roll small portions into ropes, cut into 1-cm pieces, and shape each into a chickpea-sized ball.
- Place balls on the prepared sheet and cover to keep from drying.
- Line another baking sheet with paper towels for draining.
- Heat 5 cups oil in a deep pot to 350°F. Fry balls in batches of 20–25 until golden, about 3 minutes. Press with a slotted spoon if needed for even browning.
- Drain fried balls on the paper-towel-lined sheet and repeat with remaining dough.
- Warm honey briefly in the microwave to thin slightly.
- Pour honey over the fried balls and stir to coat evenly.
- Arrange coated balls on a platter in a mound or wreath; or portion into liners for individual servings.
- Finish with extra honey if desired and add sprinkles to garnish.
Notes
Store airtight at room temperature for up to 3 days.
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