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

Prep Time 30

Cook Time 30

Resting Time 30

Total Time 1

Servings people

Calories 607.78kcal

Author Pina Bresciani

Ingredients

For the dough

4 eggs
¼ cup canola oil
zest of one lemon
2 cups + 2 tbsp all-purpose flour, sifted

For frying and coating in honey

3 ¼ cup canola oil
¾ 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.

Video

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.

Nutrition