Struffoli: The Sweet Italian Honey Balls from Naples”

Struffoli (Italian Honey Balls) – Classic Christmas Recipe

Have you ever walked into an Italian home during the holidays and been greeted by that incredible smell of fried dough mixed with warm honey? If you have, there’s a good chance Struffoli were on the table. These little gems, often called Italian Honey Balls, are a beloved Christmas treat, packed with history and wrapped in a beautiful cultural story.

So, what are Struffoli, anyway? Well, they’re these adorable little balls of fried dough, usually flavored with some zesty orange or lemon. Once they’re fried to that golden perfection, they take a nice dip in warm honey. And sometimes, they get all dressed up with colorful sprinkles, bits of candied fruit, or even crunchy nuts. You’ll often see them arranged into a festive wreath or a pretty mound, making them a real centerpiece at any holiday gathering. They’ve got that perfect combo of crispy on the outside and fluffy on the inside, seriously, the crunch paired with that sweetness. Absolutely divine!

Oh, and here’s a fun tidbit: these delicious bites can actually trace their roots back to Ancient Greece! The name “Struffoli” might come from the Greek word “strongylos,” which means “round.” Isn’t it fascinating to think that Greek settlers brought over similar honey-drizzled fried dough recipes when they arrived in Southern Italy, especially around Naples? And that’s pretty much where Struffoli found their true home.

Typical Struffoli Ingredients

Dough
All-purpose flour
Eggs
Sugar
Butter (or sometimes olive oil)
Citrus zest (orange or lemon)
A splash of liqueur (anise, rum, or brandy – optional but traditional)
Salt

For Frying
Neutral oil (vegetable or canola)

Honey Coating
Honey
Sugar (sometimes omitted in older recipes)
Citrus zest

Traditional Toppings
Colored sprinkles (nonpareils)
Candied orange peel or citron
Slivered or chopped almonds (optional)

These simple pantry staples are what give struffoli their signature light crunch, warm citrus aroma, and glossy honey finish, no fancy ingredients needed, just tradition. The kind you’ll find in Southern Italian recipes, especially around Christmas:

Struffoli & Christmas: More Than Just a Dessert

In Italy, Struffoli are far more than just a sweet treat for the holidays, they’re a cherished tradition. These little golden dough balls aren’t just whipped up for fun; they’re made with love, especially during Christmas. Each one holds a special meaning, representing family, togetherness, and the pure joy of being with the people you love.

And let’s talk about that honey drizzle! It’s not just for looks; it’s a symbol of life’s sweetness, love, and a sprinkle of good luck. For many Italian families, whipping up Struffoli isn’t just about following a recipe. It’s about gathering in the kitchen, sharing laughter, swapping stories, and creating those warm, fuzzy holiday memories that stick with you for years.

While they’re especially popular during the holidays, similar treats appear all over Italy under different names like cicerchiata in Abruzzo or pignolata in Calabria each with its own local twist.

Struffoli, or as some folks call them, Italian Honey Balls, are just the kind of treat that makes the holidays feel extra special. You usually see these little golden dough balls pop up on tables during Christmas and New Year’s. They’re deep-fried to get that perfect crispy outside. Then, they take a delightful dive into honey, which gives them this amazing sweetness that’s hard to resist and topped with all these colorful, vibrant sprinkles that just scream festivity. Honestly, it’s like a little celebration on your plate. They really are a joyful and mouthwatering addition to any holiday feast.

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Prep Time 30

Cook Time 25

Resting Time 30

Total Time 45

Servings: 12 servings

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

Dough

5 cups all-purpose flour
6 large eggs, room temperature
4 tbsp unsalted butter, melted (or olive oil)
4 tbsp granulated sugar
2 tbsp orange zest (or lemon zest)
½ tsp salt
2 tbsp anise liqueur, rum, or brandy (optional but traditional)

Frying

Vegetable or canola oil (enough for deep frying)

Honey glaze

1½ cups honey
4 tbsp granulated sugar
2 tbsp orange zest

Traditional Toppings

Colored sprinkles (nonpareils)
Candied orange peel or citron
Slivered almonds (optional)

Equipment

Large heavy-bottom pot or deep fryer

Instructions

Make Dough
In a large bowl, combine flour, sugar, salt, and citrus zest.
Add eggs, melted butter, and liqueur. Mix until a soft dough forms.
Transfer to a work surface and knead briefly (2–3 minutes) until smooth.
Cover and let rest for 30 minutes.
Shape Struffoli
Cut dough into small portions. Roll into thin ropes (about pencil-thick).
Cut into ½-inch pieces.
Fry
Heat oil to 350°F (175°C).
Fry dough balls in batches for 1–2 minutes, stirring gently, until golden.
Remove with a slotted spoon and drain on paper towels.
Coat Honey
In a large pan over low heat, warm honey, sugar, and orange zest until melted and lightly bubbling.
Add fried struffoli and gently toss until evenly coated.
Decorate
Transfer to a platter and shape into a mound or wreath.
Decorate with sprinkles, candied fruit, and almonds while warm.
Let cool slightly before serving.

Notes

Size matters: Keep the dough balls small, no bigger than a chickpea. Smaller balls fry more evenly and absorb less oil.

Hot but not smoking: Maintain oil temperature between 340°F and 360°F (170–180°C). Too hot, and they’ll brown too quickly on the outside; too cool, and they’ll absorb too much oil.

Don’t crowd the pan: Fry in small batches so the oil stays hot and the Struffoli don’t stick together.

Warm the honey gently: don’t boil it, or it could crystallize or lose flavor. Stir in the fried dough balls while the honey is still warm for even coating. If the honey thickens while coating, gently reheat it and continue.

Add: add sprinkles and toppings immediately while the honey is sticky, so they adhere well.

Nutrition Facts – Struffoli (Per 1 Cookie)

Nutrient	Amount	% Daily Value
Calories	42 kcal	2%
Total Fat	1.7 g	2%
Saturated Fat	0.4 g	2%
Trans Fat	0 g	0%
Cholesterol	9 mg	3%
Sodium	8 mg	0%
Total Carbohydrates	6.1 g	2%
Dietary Fiber	0.1 g	0%
Total Sugars	3.5 g	—
Added Sugars	3.2 g	6%
Protein	0.9 g	2%
Vitamin D	0 mcg	0%
Calcium	6 mg	0%
Iron	0.4 mg	2%
Potassium	18 mg	0%

Values are estimates and will vary with frying oil absorption and honey amount

% Daily Values are based on a 2,000-calorie diet

Honey contributes most of the sugar

Frying oil is the main source of fat

Naturally low in sodium

Minimal fiber and micronutrients (classic holiday treat, not a health food)

Serving Struffoli

Struffoli aren’t just a treat for the taste buds, they’re a feast for the eyes, too. These golden, honey-glazed Italian honey balls are traditionally served during Christmas and Easter, and how you present them is part of the joy and tradition.

Holidays
To capture that classic Italian holiday charm, arrange your warm, sticky Struffoli into a wreath shape or a towering mound on a serving platter. While the honey is still soft, use a spoon or damp hands to gently form them into a ring, perfect for a holiday centerpiece. Right away, sprinkle on rainbow sprinkles, candied citrus, glacé cherries, or chopped nuts. The honey acts like edible glue, helping everything stick beautifully before it sets.

Perfect Individual Servings
Hosting a party or looking for a cute way to share? Spoon small portions of Struffoli into mini cupcake liners or paper cups for easy, no-mess serving. It’s a thoughtful (and delicious!) way to give guests their own portion without crowding around a communal plate.

Typical Serving Size per Person

Standard serving (most common):

8–10 struffoli (honey balls)
About ½ cup
100–120 g (3½–4 oz)

Storage (Italian Honey Balls)

Proper storage is key to keeping your Struffoli fresh, crisp, and delicious, especially if you’re making them ahead for the holidays. Make Struffoli a day ahead to let the honey set perfectly. Add decorations just after coating for best appearance and texture.

Room Temperature (Best Option) Store up to 3–4 days. Store Struffoli at room temperature, loosely covered with wax paper, parchment, or foil. This keeps them from drying out while still allowing airflow to prevent sogginess.

Avoid plastic wrap or airtight containers, which can trap moisture and make the honey coating sticky or soft.

Refrigerate
Not recommended. Refrigeration will cause the honey to harden and lose its glossy texture. It can also make the dough balls rubbery or stale faster.

Freezing (Uncoated Only) If you want to make them in advance:
You can freeze the fried dough balls before adding the honey. Let them cool completely, then store in an airtight container or zip-top freezer bag. Freeze for up to 1 month.

When ready to serve, thaw at room temp and warm briefly in the oven (optional), then toss in warm honey and decorate.