Name: Italian Honey Balls (Struffoli) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 cups Italian 00 or all-purpose flour (420g), spooned and leveled; ⅓ cup sugar (65g); ½ teaspoon baking powder; 3 large eggs, lightly beaten; Zest of one orange; 2 tablespoons dark rum; 4 tablespoons melted butter (55g); 1 pinch of salt; Vegetable oil for frying; 1 cup honey (300g); Sprinkles for decoration

If you’re craving a festive, crunchy, and sweet treat that’s also charmingly traditional, you’ve got to try my Italian Honey Balls (Struffoli) Recipe. These delightful little balls are crispy on the outside, soft inside, and drenched in rich honey, making every bite a perfect blend of texture and flavor. I absolutely love how this recipe brings a touch of Italian holiday magic right to your kitchen, and trust me, once you make them, you’ll want to keep this tradition alive all year round!

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Why You’ll Love This Recipe

Classic Italian Treat: This recipe is a beloved Italian tradition that brings a festive spirit to any occasion.
Perfectly Crispy & Sweet: The honey coating gives these little balls just the right balance of sticky sweetness and crunch.
Fun and Kid-Friendly: Rolling and frying the dough balls makes for a hands-on activity that kids (and adults!) enjoy.
Impressive Yet Simple: Despite looking like a fancy dessert, it’s straightforward to make with basic ingredients you probably have on hand.

This image shows a close-up of many small, round, golden brown dough balls stacked together in a white bowl with a textured design. The dough balls are shiny with a sticky glaze and topped with small, colorful sprinkles in red, white, green, and pink, including tiny green holly-shaped sprinkles. Around the bowl, there are some green rosemary sprigs with a light dusting of sugar. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Italian Honey Balls (Struffoli), Italian dessert recipes, holiday treats, traditional Italian sweets, crispy honey balls

Ingredients You’ll Need

The magic behind Italian Honey Balls (Struffoli) lies in simple, quality ingredients working together—melted butter and dark rum bring warmth and depth, while fresh orange zest adds a bright, fragrant touch that really elevates the flavor.

Flat lay of a small heap of fine Italian 00 flour on a simple white ceramic plate, a few brown whole eggs with clean shells arranged neatly beside it, a small white bowl filled with granulated white sugar, a small white bowl containing a golden melted butter pool, a small white bowl holding dark amber honey, an unpeeled fresh orange with a single bright orange zest spiral beside it, a small white bowl with dark rum, a pinch of fine white baking powder and salt neatly placed on small white ceramic dishes, a few colorful round sprinkles scattered lightly nearby, all ingredients fresh and natural, perfectly balanced and symmetrical on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Italian Honey Balls (Struffoli), Italian dessert recipes, holiday treats, traditional Italian sweets, crispy honey balls

Flour: I recommend Italian 00 flour for the lightest texture, but all-purpose flour works just fine and is easier to find.
Sugar: Just enough to sweeten the dough, don’t skip it as it balances the honey glaze.
Baking powder: Helps keep the dough light and puffed when fried.
Eggs: They bind the dough beautifully and add richness.
Orange zest: This is my secret twist—adds a fresh citrus zing that complements the honey perfectly.
Dark rum: Adds warmth and a subtle depth; if you prefer none, you can skip or substitute with orange juice.
Melted butter: Gives the dough tenderness and flavor.
Vegetable oil: For frying—you want a neutral oil with a high smoke point for crispy results.
Honey: The star glaze, the more flavorful the honey you use, the better the final taste.
Sprinkles: For that festive pop of color and fun—totally optional but I love the look!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch up this Italian Honey Balls (Struffoli) Recipe depending on the season or the crowd I’m serving. Feel free to personalize it, you’ll find that simple tweaks can keep things exciting and cater to dietary needs without sacrificing that classic flavor.

Gluten-free version: I once experimented using a gluten-free flour blend, and while texture changes slightly, the honey and orange zest still shine.
Alcohol-free: Substitute the rum with fresh orange juice or a splash of vanilla extract—you’ll still get a lovely depth without the booze.
Nutty crunch: My family loves adding chopped toasted almonds or hazelnuts sprinkled on top for extra texture.
Spice it up: Adding a pinch of cinnamon or nutmeg into the dough amps up the warm holiday vibe.

How to Make Italian Honey Balls (Struffoli) Recipe

Step 1: Whisk Dry Ingredients and Mix Dough

Start by combining all your dry ingredients—flour, sugar, baking powder, salt, and orange zest—in a large bowl. Making a well in the center, add your melted butter, lightly beaten eggs, and the dark rum. I love mixing this part gently at first just until the dough starts to come together—overmixing can make it tough. Then I knead by hand until it’s a nice, smooth ball. Wrap it in plastic wrap and let it rest for 30 minutes; this step really makes the dough easier to work with and more tender.

Step 2: Roll, Cut, and Shape the Dough

Once rested, cut your dough into manageable pieces, then roll each piece into long, thin “sausages” about 1cm thick. This is a lot like making gnocchi but smaller! Cut these logs into roughly 1cm pieces, then gently roll each piece between your palms into little balls. Use a board lightly dusted with flour to avoid sticking, and lay the balls in a single layer so they keep their shape and don’t squish together.

Step 3: Fry Until Golden and Crunchy

Heat vegetable oil in a deep pot to 375°F (190°C) using a thermometer—it’s worth it for best results. Fry the honey balls in small batches for about 30-40 seconds, until they turn a gorgeous golden brown. It goes fast, so keep a close eye to avoid burning. Drain them immediately on paper towels to soak up excess oil. I’ve learned the hard way that overcrowding the pot lowers the oil temperature and results in greasy struffoli, so patience here pays off.

Step 4: Coat in Warm Honey and Assemble

Warm your honey gently in a large pot until it’s thin and runny—this only takes a few seconds on low heat. Don’t overheat or it can burn. Immediately add the fried struffoli and gently toss to coat each little ball. Let them soak up the honey for a few minutes—that’s when the magic happens! Then arrange them on a plate—my favorite way is to form a ring using a ramekin for the center, but a pretty mound works beautifully, too. Finish with colorful sprinkles to bring the festive vibes home.

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Pro Tips for Making Italian Honey Balls (Struffoli) Recipe

Use a Thermometer for Frying: Keeping the oil at 375°F ensures crispy balls that aren’t oily or undercooked.
Don’t Overcrowd the Pan: Fry in small batches to maintain oil temperature and crispy texture.
Warm the Honey Just Right: Too hot and it burns; too cool and it won’t coat evenly—gentle warming is key.
Rest Dough Before Shaping: Letting it rest makes rolling easier and keeps your struffoli tender.

How to Serve Italian Honey Balls (Struffoli) Recipe

Italian Honey Balls (Struffoli) Recipe - Serving

Garnishes

I always sprinkle mine with festive rainbow nonpareils or tiny colored sugar balls for extra charm—these little pops of color turn something simple into a holiday showstopper. Sometimes I add edible gold or silver dragees for a more elegant touch if I’m making it for special guests.

Side Dishes

Italian Honey Balls are perfect as a sweet finish to a rich meal, so I usually serve them with espresso or a glass of sweet dessert wine. They also pair wonderfully with fresh fruit or a light ricotta dessert, balancing out the richness.

Creative Ways to Present

For a festive twist, I’ve arranged struffoli in a wreath shape on a holiday platter, decorating the inside with fresh rosemary sprigs or small poinsettia flowers. For parties, serving in individual mini mason jars layered with whipped cream and struffoli makes for a charming, portable treat.

Make Ahead and Storage

Storing Leftovers

I find it best to store leftover struffoli in an airtight container at room temperature. They stay delightfully crisp for about 2 days, but beyond that, the honey can make them soften. Just keep them dry and cool—refrigeration can make them lose that crunch.

Freezing

I usually don’t freeze struffoli coated in honey because the texture can change. However, you can freeze the raw dough logs wrapped tightly in plastic wrap and frozen. When you’re ready, thaw, cut, roll, fry, and coat fresh—it works great and saves prep time before a party.

Reheating

If you want to refresh leftover struffoli, pop them in a low oven (about 300°F) for a few minutes to crisp up again, but don’t overheat or the honey might get sticky and tough. I prefer to enjoy them fresh, honestly, but this little trick comes in handy now and then.

FAQs

What is the texture of Italian Honey Balls (Struffoli)?

Struffoli are tiny fried dough balls that have a crispy exterior with a soft, tender inside. Once coated in warm honey, they become sticky and sweet but retain their delightful crunch—making for a joyful texture contrast with each bite.
Can I make Italian Honey Balls (Struffoli) without alcohol?

Absolutely! If you prefer to avoid alcohol, simply substitute the dark rum with fresh orange juice or a splash of vanilla extract. This still adds depth to the dough without changing the classic taste drastically.
How do I keep struffoli from sticking together after coating in honey?

Gently toss the struffoli in warm honey and arrange them in a single layer or neatly in a ring shape. Allow them to set for a few minutes without piling too much on top of each other. Using sprinkles or chopped nuts can also help separate the pieces visually and texturally.
Can I prepare the dough ahead of time?

You can definitely prepare and rest the dough a day ahead, just wrap it tightly in plastic wrap and refrigerate. Bring it to room temperature before rolling and frying for best results.

Final Thoughts

I still remember the first time I made Italian Honey Balls (Struffoli) in my grandmother’s kitchen—her stories and laughter made the process as sweet as the final treat. This recipe isn’t just about dessert; it’s about gathering, celebrating, and tradition passed down through generations. Whether it’s a holiday feast or a casual weekend indulgence, I can’t recommend making these enough. You’ll love the way they bring a little bit of Italy’s warmth and joy to your table. So grab your apron, invite some friends, and let’s get struffoli-fied!