Struffoli are deep-fried balls of dough that are hard on the outside, and slightly soft on the inside, and perfect for serving for dessert. They are also coated in honey to make them even more delicious. They're like the Italian version of loukoumades, and they're a staple in Italian households around the holidays, especially at Christmas time.
These struffoli (Italian honey balls) are a staple at Christmas since I can remember. If there's no struffoli, it doesn't seem like Christmas to me. They're the best tradition, and I have childhood memories filled with my mom making struffoli on Christmas eve day, so we could enjoy them on Christmas eve and Christmas day. This is her recipe, and she graciously allowed me to share it here on the blog.
What are struffoli?
Struffoli are small deep-fried balls of dough that are then coated in warm honey. They're not as soft as a doughnut; they're hard on the outside, and soft on the inside. They're then coated in warm honey, and topped with sprinkles, and sometimes candied fruit.
Depending on the region of Italy that you're from, struffoli can also be called "cicerchiata" or "pignolata."
Ingredients:
- Eggs
- Canola oil
- All purpose flour
- Honey
How to serve?
My mom likes to serve her struffoli in muffin liners, so that each person has their own individual portion, and I prefer them this way. The traditional way to serve struffoli is on a round dish or cake stand, and to form a wreath with the struffoli while they are still warm. I've even seen them just piled on top of each other on a dish. It's really up to you how you'd like to serve them!
How long will they last? How can I store them?
Store your struffoli in an airtight container for up to 3 days. So if you make your struffoli on Dec 23 or 24, they will last you through to Christmas day. I would not refrigerate them since they will harden if you do. But that being said, they are best if enjoyed soon after coated in honey (even slightly warm!) When stored for a few days, they tend to lose their freshness.
Can struffoli be frozen?
Yes! The best way to freeze them is without the honey. Simply fry them in advance, put them in a plastic bag in the freezer, and when you're ready to eat them, defrost them, and coat them in the warm honey.
You can also add the struffoli to the warm honey straight from frozen, and they will warm up as they are coasted in the honey.
How to make struffoli - step by step
In a stand mixer with the paddle attachment, beat the eggs well (photo 1), about 2 minutes.
Add the canola oil, lemon zest, and flour (photos 2, 3 & 4) until a ball of dough starts to form. Dough will not be fully formed at this point.
Remove dough from mixer (photo 5), and on a clean surface, knead the dough with your hands (add more flour if needed). Knead until dough is smooth and not sticky (photo 6)
Wrap dough in a clean tea towel and let it rest for 30 minutes (photos 7 & 8)
Cut a piece of dough off the ball, and roll it into a long rope (photo 9). Cut into 1-2 cm pieces (photo 10). Set aside.
Repeat this process until the dough is finished.
In a deep pan, heat up canola oil until its hot enough to fry the dough.
Working in batches, place the balls in the oil, and fry, until they are golden brown, about 3 minutes. (photo 11) Remove from oil and place on plate lined with paper towel, so excess oil is absorbed. Repeat until all balls are fried.
In a pot, heat up honey until it melts slightly (photo 12). Place balls in honey and stir well with a wooden spoon, until all the balls are coated well in honey, about 2-3 minutes. Wait a few minutes (so the sprinkles don't melt), then add the sprinkles and stir. (photos 13 and 14)
Extra tips to make struffoli:
- I recommend canola oil for frying the struffoli. I've tried various oils, and get the best results with canola oil.
- Once you have your ball of dough, you do not need to add more flour to the dough or the cut struffoli before you fry them. I find that adding more flour will dry them out and make the oil bubble when frying.
- When rolling out the dough with your hands into ropes, I find that this is best done on a wooden board, as opposed to a countertop like granite or marble. Rolling it out on wood makes it easier to handle and maneuver.
- When cutting the struffoli into pieces, I do not roll them into little balls after. Once they fry, they puff up and the shape becomes quite circular, so there's no need to spend the extra time rolling them into balls.
- Sprinkles are very traditional to mix in at the end, and you can also add candied citrus and cherries, and almonds if you'd like.
- When adding in sprinkles, depending on the type you're using, they may melt into the honey, lose their shape, and turn the honey a different color. It's a good idea to wait a few minutes before mixing them in so they don't melt.
- Storing: while the struffoli will keep for a few days at room temperature once coated in honey, they are best if enjoyed soon after you've made them and coated them in honey (a couple hours). When stored for a few days, they lose a bit of their freshness.
Baking powder or not?
I've seen many struffoli recipes that use baking powder in the recipe. If using baking powder, it will make the struffoli rise slightly and make them softer in the middle. This sounds great right? But to me, struffoli should be slightly crunch and firm when eaten. A very traditional (ie. old) struffoli recipe does not have baking powder in it, and that's what this recipe is!
Other Christmas desserts you might like:
If you’ve tried making these Struffoli, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’ve been up to.
Recipe
The Best Struffoli Recipe
Ingredients
For the dough
- 4 eggs
- ยผ cup canola oil
- zest of one lemon
- 2 cups + 2 tbsp all-purpose flour, sifted
For frying and coating in honey
- 3 ยผ cup canola oil
- ยพ cup honey
- sprinkles of various colors to top the struffoli
Instructions
- In a stand mixer with the paddle attachment, beat the eggs well, about 2 minutes.
- Add the canola oil, lemon zest, and flour until a ball of dough starts to form. Dough will not be fully formed at this point.
- Remove dough from mixer, and on a clean surface, knead the dough with your hands (add more flour if needed). Knead until dough is smooth and not sticky.
- Wrap dough in a clean tea towel and let it rest for 30 minutes.
- Cut a piece of dough off the ball, and roll it into a long rope. Cut into 1-2 cm pieces. Set aside. Repeat this process until the dough is finished.
- Line up all the pieces of dough and cut into 1 cm balls. Set aside.
- In a deep pan, heat up canola oil until its hot enough to fry the dough.
- Working in batches, place the balls in the oil, and fry, until they are golden brown, about 3 minutes. Remove from oil and place on plate lined with paper towel, so excess oil is absorbed. Repeat until all balls are fried.
- In a pot, heat up honey until it melts slightly. Place balls in honey and stir well with a wooden spoon, until all the balls are coated well in honey, about 2-3 minutes. Wait a few minutes (so the sprinkles don't melt), then add the sprinkles and stir.
- Place honey-coated balls in individual muffin liners, and top with more sprinkles if desired.
Recipe Video
Recipe Notes
- I recommend canola oil for frying the struffoli. I've tried various oils, and get the best results with canola oil.
- Once you have your ball of dough, you do not need to add more flour to the dough or the cut struffoli before you fry them. I find that adding more flour will dry them out.
- When rolling out the dough with your hands into ropes, I find that this is best done on a wooden board, as opposed to a countertop like granite or marble. Rolling it out on wood makes it easier to handle and maneuver.
- When cutting the struffoli into pieces, I do not roll them into little balls after. Once they fry, they puff up and the shape becomes quite circular, so there's no need to spend the extra time rolling them into balls.
- When adding in sprinkles, depending on the type you're using, they may melt into the honey, lose their shape, and turn the honey a different color. It's a good idea to wait a few minutes before mixing them in so they don't melt.
- Storing: while the struffoli will keep for a few days at room temperature once coated in honey, they are best if enjoyed soon after you've made them and coated them in honey (a couple hours). When stored for a few days, they lose a bit of their freshness.
Georgette Rosano says
When rolled into ropes can I just cut pieces and not roll each one will this be okay
Pina says
Hi Georgette! Yes this is fine. In fact, when I cut the pieces, I did not roll each one. I left them cut the way they were.
DeAnna Romano says
Do you need yeast for this recipie? I've seen a few others one where it is required so I just wanted to make sure.
Pina says
Hi DeAnna! No yeast in this recipe. Let me know how they turn out! And Buon Natale ๐
DeAnna Romano says
They came out so much better than another recipie I tried 2 years ago grazie e buen natale! ๐
DeAnna Romano says
They came out so much better than when I tried another recipie 2 years ago! grazie e buon natale! ๐
Pina says
Yay that's amazing DeAnna! So happy you liked them ๐
Patricia Marra says
Can the dough be made a few days in advance
I wanted to fry and honey the day of
Thanks
Pina says
Hi Patricia! Thank you for your question! I've never tried it this way so can't say for sure if it would change the dough. I would say that if you do make the dough in advance, store it in the fridge and when ready to make the struffoli, take out the dough and let it come to room temp before rolling out and frying.
Or another alternative is to fry the struffoli in advance. Once they've cooled, freeze them in a plastic bag in the freezer. When ready to serve, put them straight into the warm honey from frozen, and coat them in the honey.
I will say however that I've never tried either of these make-ahead methods, so if you do try one of them out, please let me know how it goes!
Barbara DeVita says
I made struffoli for the first time ever with this recipe. My mother in law usually makes it for Christmas but she is in Florida this year for the holidays. My husband canโt stop eating them. And my biggest critic, my daughter, said they are very good! I will be making more before Christmas!
Pina says
Hi Barbara! I'm SO glad your family enjoyed them. It's such a perfect dessert for Christmas. I'm happy that your biggest critic enjoyed them. Buon Natale!
Janice casale says
Can I use self rising flour
Pina says
Hi Janice! I've never tried this recipe with self-rising flour so I can't say for sure. This recipe doesn't call for baking powder, so I think using self rising flour would change the consistency of the struffoli a bit. If you do try it with self-rising flour, please let me know how they turn out!
Anita L. Culosi says
My Mom is of Neapolitan heritage. She made the struffoli dough a bit different than your recipe. She used:
2 Cups of Flour
4 Eggs
1/3 tspns Baking Powder - but the rest of the process is like yours. Her topping is also different than just coating them with honey. She would put 2 Parts Sugar to 1 Part (2 Cups to 1 Cup) water in a small saucepan and give it a quick stir. Bring it to a quick boil and then lower flame to a simmer until sugar water tans lightly (about 30 or so minutes). Do not stir it anymore. When the water starts to tanโฆtest with a spoon (dip it in and lift it straight up and out) to see if a hairlike droplet forms at the end of the spoon. If it doesn't form let it cook a a few minutes longer. Test again. As soon as that hairlike droplet forms off the end of the spoon add 1/2 cup of Honey to the saucepan, give it a stir and let it cook for a couple of minutes. Remove from heat and pour over struffoli that have been put in a larger deep pot after have removed them from frying in the oil. Turn struffoli with a big spoon til all are coated. Wait a minute then Sprinkle with nonpariels. You don't want them as you said to melt from the warmth of the struffoli. Add more sprinkles as needed. Then turn them out onto a plate. Before pressing them into a cone shaped mound...run your hands under cold water...and shake them off...(the honey may be hot)...add more sprinkles over the top of them. I have also put them into a Christmas stocking shaped...Wreath shaped...or Christmas tree shaped mold..(slightly oiled with a quick ppr towel wipe) and then turn them out onto a holiday platter. They always came out great and were as you said...a tradition that always was and still is a prat of an Italian Christmas. (The molds are the plastic ones that the Jello company puts out at holiday time)
Pina says
Thank you Anita for sharing! Yes everyone makes them different - your mom's way sounds delicious!
Thanks for stopping by ๐
-Pina
Anna A Gibaldi says
Love Struffoli's and a forever tradition at Christmas time. My question is does the honey need to be heated? My mom made them best and melted in your mouth but I don't think she heated the honey. She added honey to the struffoli's once they were all fried and the warmth of the dough balls heated the honey as she mixed it all in. Is it a bad thing just add the honey straight from the jar and add the sprinkles. Also can the struffoli's be fried in advance then frozen before adding the honey?. Thank you.
Vito Romano says
No sugar is needed in dough??
Other recipes have sugar and no oil
Will the dough be tasty without sugar??
Thank
Vito
Pina says
Hi Vito! Good point! I got this recipe from my mom and she didn't put sugar in the dough. It's because the struffoli are coated in honey, so to us, there's no need to add sugar to the dough as well. Hope that helps!
Mike says
These bring back wonderful memories. I haven't had Struffoli in years. My MIL (rest her soul) made these just as you do, rolled the dough into long ropes, cut them into pieces without rolling them into balls. Fried them and mixed them in a pot with honey then piled the balls into aluminum pie plates with those little colored Non-Pareles. I do have one question as I don't remember her recipe. I noticed there isn't any leavening in these, is that correct? Thanks for the memories, I will take a crack at it.