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The Best Struffoli Recipe

Struffoli are deep-fried balls of dough that are hard on the outside, and soft on the inside, and perfect for serving for dessert. They are also coated in honey to make them even more delicious. Struffoli are a staple in Italian households around the holidays, especially at Christmas time.

Course Dessert
Cuisine Italian
Keyword italian christmas desserts, italian desserts, struffoli
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 6 people

Ingredients

For the dough

  • 4 eggs
  • 1/4 cup canola oil
  • zest of one lemon
  • 2 cups + 2 tbsp all-purpose flour, sifted

For frying and coating in honey

  • 3 1/4 cup canola oil
  • 3/4 cup honey
  • sprinkles of various colors to top the struffoli

Instructions

  1. In a stand mixer with the paddle attachment, beat the eggs well, about 2 minutes. 

  2. 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. 

  3. 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. 

  4. Wrap dough in a clean tea towel and let it rest for 30 minutes. 

  5. Cut a piece of dough off the ball, and roll it into a long rope. Repeat this process until the whole ball of dough is rolled into long ropes.  

  6. Line up all the pieces of dough and cut into 1 cm balls. Set aside. 

  7. In a deep pan, heat up canola oil until its hot enough to fry the dough.

  8. 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. 

  9. 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 3-4 minutes. 

  10. Place honey-coated balls in individual muffin liners, and top with sprinkles. 

Recipe Notes