Struffoli (Italian Honey Balls) - ItalianCookies.com

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.

Print Recipe Pin Recipe

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)

Tried this recipe?