struffoli

This recipe is traditional to the Campania region of Italy and it is usually made during Christmas. Although you can make it whenever you can!

Easy Struffoli Recipe

flour

lemon (zest)

orange (zest)

sugar

tsp salt

tsp baking powder

unsalted butter

eggs (medium)

vanilla extract

tbsp rum

Vegetable or canola oil (for frying)

honey

lemon juice

sprinkles

candied fruits

confectioner's sugar

Mix the flour, lemon and orange zest, sugar, salt, and baking powder.

In a food processor, mix the dry ingredients with butter. Blend until all the lumps of butter are almost gone. The mixture should resemble a coarse meal.

Slowly add the eggs and vanilla extract. Blend until the dough becomes something that resembles a big ball.

Cover the dough with a saran wrap and keep in the refrigerator for at least 30 minutes.

Next, roll the dough into thick cords of about a quarter of inch thick. Cut the dough into portions of about half an inch and roll each into small balls. Each dough ball should be about the size of a regular hazelnut.

Lightly dust the dough balls with flour. Make sure to cover every one but make sure not to put too much flour.

Mixing the dough

In a saucepan, put some oil over medium heat. Keep track of the temperature using a thermometer. Heat it up until it reaches 375° Fahrenheit.

Fry the dough balls in batches. It should take around two to three minutes per batch.  Dough balls should be a light golden brown.

Meanwhile, line a serving plate with paper towels.

Once the dough balls are done, place them on the plate and let the paper towels absorb the excess oil.

Frying the dough balls

Combine honey, lemon juice, rum (or brandy), and sugar in a saucepan. Cook the mixture under medium heat.

Continuously stir the honey mixture with a spatula, and cook until all the sugar is completely dissolved.

Once it’s done, turn off the heat and add the fried dough balls carefully into the mixture. Stir the mixture carefully, making sure not to damage the dough.

Once all the dough balls are covered with the honey mixture, transfer them to a serving plate. Set the remaining mixture aside.

Meanwhile, arrange the dough balls around the serving platter, leaving a hole at the center. You may place a glass in the middle so that you can estimate the hole you are creating. You can also simply make a mound of dough balls at the center, if you want an easier assembly.

After you’ve assembled the dough balls on the serving plate, carefully pour some of the remaining honey mixture on top. Put as much as you prefer.

Next, cover the dough balls immediately with sprinkles, confectioner’s sugar, or any other edible decorations on top.

Serve immediately!

Glazing the dough balls

Make these delicious Italian Struffoli honey balls to bring good luck and make holiday season feel special!

Struffoli

eggs

tbsp rum (or brandy)

vegetable oil (, 2 tbsp or cooking lard)

sugar (, 2 tbsp)

lemon (zest only)

orange (zest only)

salt

Vegetable oil

liquid honey ((about 400 g))

sugar sprinkles

cherries

oranges (, see notes below if you want to make homemade)

Mix all ingredients for the dough in a food processor or with a stand mixer until a dough ball forms. Knead it by hand for a few minutes. The dough should be soft but not sticky.

Wrap in a plastic wrap and let rest for 1 hour at room temperature.

Make the dough:

Once the dough is rested cut off a piece of dough and roll it with your hands into ⅓ inch (1 cm) thick rope. Then cut the rope again into ⅓ inch (1 cm) pieces.NOTE: You should not need any flour for dusting the worksurface as the dough won’t stick. But in case it does stick a little, slightly dust the worksurface with a flour.

Roll each piece quickly between the palm of your hands (or against the work surface) giving it a round shape.Arrange on 6&quot;x6&quot; *(5x15 cm) piece of parchement paper. This will help transfer the balls into hot oil quickly and without burning yourself.

Roll the rest of the dough.

Roll the dough:

Preheat vegetable oil for frying in a deep pan to 350F (175C) - perfect temperature for frying.Make sure to heat the oil on medium heat and use enough of it so that the dough balls float freely in the pan.

Let dough balls slide from parchment paper into hot oil. Fry in small batches to avoid overcrowding the pan. Toss and flip the dough balls from time to time until lightly golden brown.

Once ready transfer fried struffoli on a paper towel to absorb the excess oil. Repeat the process with the remaining dough.

Fry Struffoli

Warm up honey on very low heat until fluid. Add struffoli and stir gently to cover them all.

Honey Sauce

Cut both cherries and orange peels into small cubes. You can mix some into honey-covered struffoli or use them only for decoration at the next step.

Mound struffoli on a serving plate forming a mountain shape or a ring shape. To make a ring shape, brush the sides of a glass or a small ball with a litttle oil or cooking spray and place it in the center of a plate. Arrange honey balls around it. Allow struffoli to set to about 2 hours then remove the glass. Decorate with candied fruit and sugar sprinkles.

Have a serving spoon and cupcake cups ready for serving.

Decorate

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Top 2 struffoli recipes from across the web

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Easy Struffoli Recipe

Struffoli

The most viewed struffoli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine