Description
Struffoli are traditional Italian honey balls, small fried dough balls coated in warm honey and decorated with colorful sprinkles. This festive dessert is delightfully crispy and sweet, perfect for celebrations or as a unique treat during the holidays.
Ingredients
Scale
For the Dough
- 3 cups Italian 00 or all-purpose flour (420g), spooned and leveled
- ⅓ cup sugar (65g)
- ½ teaspoon baking powder
- 3 large eggs, lightly beaten
- Zest of one orange
- 2 tablespoons dark rum
- 4 tablespoons melted butter (55g)
- 1 pinch of salt
- Vegetable oil for frying
For Coating
- 1 cup honey (300g)
- Sprinkles
Instructions
- Make the dough: In a large mixing bowl, combine all dry ingredients—flour, sugar, baking powder, salt, and orange zest. Make a well in the center and add the melted butter, beaten eggs, and dark rum. Mix until the dough starts to come together, then knead until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Shape the dough: After resting, divide the dough in half, then each half into three equal pieces. Roll each piece into a long sausage about 1cm (½ inch) thick. Cut these logs into small 1cm (½ inch) pieces, similar to making gnocchi but smaller. Roll each piece into balls using your palms and arrange them on a floured surface to prevent sticking, keeping them in a single layer.
- Fry the struffoli: Heat vegetable oil in a deep pot to 375°F (190°C), maintaining at least 2-3 inches of oil depth. Fry the dough balls in batches, cooking each batch until golden brown which takes about 30-40 seconds. Remove with a slotted spoon and drain on paper towels.
- Coat with honey: Once the struffoli have cooled slightly, gently warm the honey in a large pot until liquidy—this only takes a few seconds. Add the fried dough balls to the honey and gently stir until they are evenly coated. Allow them to soak for 2-3 minutes to absorb the honey fully.
- Assemble and decorate: Arrange the honey-coated struffoli on a serving plate in your desired shape. For a ring, place a ramekin or large glass in the center and arrange the struffoli around it, then remove the ramekin after a few minutes. Alternatively, create a mound on a plate. Decorate generously with colorful sprinkles before serving.
Notes
- Use Italian 00 flour if available for a lighter texture; all-purpose flour works just as well.
- Maintain the oil temperature at 375°F (190°C) to ensure quick, even frying and avoid greasy struffoli.
- Do not overcrowd the frying pot; fry in small batches for best results.
- Resting the dough allows for easier handling and better texture when frying.
- The dark rum adds subtle flavor but can be omitted if preferred.
- Serve struffoli at room temperature for optimal honey coating texture.
Nutrition
- Serving Size: 1 serving (approx. 6 pieces)
- Calories: 280
- Sugar: 20g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
