Description
Struffoli are traditional Italian honey balls made from small fried dough spheres coated in warm honey and decorated with colorful sprinkles. This festive dessert is crispy, sweet, and perfect for celebrations or holiday gatherings.
Ingredients
Scale
For the dough
- 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
For coating
- 1 cup honey (300g)
- Sprinkles for decoration
Instructions
- Make the dough: In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, salt, and orange zest. Make a well in the center and add the melted butter, lightly beaten eggs, and dark rum. Mix the ingredients together until they start to come together, then knead the dough into a smooth ball. Wrap it in plastic wrap and let it rest for 30 minutes.
- Shape the dough: After resting, divide the dough in half, then cut each half into 3 equal pieces. Roll each piece into a long sausage shape about 1 cm (1/2 inch) thick. Cut each log into small pieces approximately 1 cm (1/2 inch) wide, similar to making small gnocchi. Roll each piece into a small ball using your palms, and place them on a lightly floured surface in a single layer to prevent sticking.
- Fry the struffoli: Heat vegetable oil in a large pot to 375°F (190°C), ensuring the oil is 2-3 inches deep. Fry the dough balls in batches for 30-40 seconds or until golden brown, stirring gently. Remove them with a slotted spoon and drain on kitchen paper to remove excess oil.
- Coat with honey: In a large pot, gently heat the honey until it becomes very liquidy, which will only take a few seconds. Add the cooled struffoli to the honey and stir gently to coat them thoroughly. Allow them to soak in the honey for 2-3 minutes to absorb the sweetness.
- Assemble and decorate: Arrange the honey-coated struffoli in your preferred shape on a serving platter—either as a ring using a ramekin or glass to shape the center or as a mound. Decorate the assembled struffoli with colorful sprinkles. Let the dessert set for a few minutes before serving.
Notes
- Use Italian 00 flour for the lightest and most tender texture, but all-purpose flour works well too.
- The dough should be soft but not sticky; adjust flour slightly if needed while kneading.
- Maintain oil temperature carefully to ensure even frying and avoid greasy struffoli.
- Struffoli can be made a day ahead and stored in an airtight container to retain crispiness.
- For a non-alcoholic version, omit the rum or replace it with orange juice.
Nutrition
- Serving Size: 1 serving (approx. 6 struffoli)
- Calories: 280
- Sugar: 22g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
