Struffoli is a traditional Italian dessert, especially popular during Christmas. These small, deep-fried dough balls are coated in honey and often decorated with colourful sprinkles or candied fruit. Here’s a classic recipe:
Ingredients:
For the dough:
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2 cups (250g) all-purpose flour
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3 large eggs
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2 tbsp granulated sugar
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1 tbsp unsalted butter, softened
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1 tsp vanilla extract
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Zest of 1 lemon (or orange)
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A pinch of salt
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1/2 tsp baking powder (optional, for a lighter texture)
For frying & coating:
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Vegetable oil (for deep frying)
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1 cup (240ml) honey
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1/2 cup (100g) granulated sugar (optional, for extra sweetness)
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1 tsp ground cinnamon
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Colourful sprinkles or candied fruit (for decoration)
Instructions:
1. Make the dough:
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In a large bowl, mix flour, sugar, salt, and baking powder (if using).
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Add eggs, softened butter, vanilla, and lemon zest.
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Knead until smooth (about 5-7 minutes). If too sticky, add a little more flour.
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Cover with a towel and let rest for 30 minutes.
2. Shape the struffoli:
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Roll the dough into thin ropes (about 1/2 inch thick).
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Cut into small pea-sized pieces (or slightly larger if preferred).
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Roll each piece into a tiny ball (optional—you can leave them as small cylinders).
3. Fry the dough:
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Heat oil (about 2 inches deep) in a pot to 350°F (175°C).
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Fry the dough balls in batches until golden brown (about 1-2 minutes).
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Remove with a slotted spoon and drain on paper towels.
4. Prepare the honey coating:
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In a saucepan, warm honey and sugar (if using) over low heat until thin and bubbly.
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Stir in cinnamon.
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Add fried dough balls and toss gently to coat evenly.
5. Assemble & serve:
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Transfer to a serving plate, shaping into a mound or wreath.
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Decorate with sprinkles or candied fruit while still sticky.
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Let cool slightly before serving.
Useful Tips:
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For extra crunch, some recipes add chopped toasted almonds.
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Let struffoli sit for a few hours before serving so the honey soaks in.
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Store in an airtight container for up to 3 days.
Struffoli
Ingredients
- 2 cups (250g) all-purpose flour
- 3 large eggs
- 2 tbsp granulated sugar
- 1 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 lemon (or orange)
- A pinch of salt
- 1/2 tsp baking powder (optional, for a lighter texture)
For frying & coating:
- Vegetable oil (for deep frying)
- 1 cup (240ml) honey
- 1/2 cup (100g) granulated sugar (optional, for extra sweetness)
- 1 tsp ground cinnamon
- Colourful sprinkles or candied fruit (for decoration)
Instructions
Make the dough:
- In a large bowl, mix flour, sugar, salt, and baking powder (if using).
- Add eggs, softened butter, vanilla, and lemon zest.
- Knead until smooth (about 5-7 minutes). If too sticky, add a little more flour.
- Cover with a towel and let rest for 30 minutes.
Shape the struffoli:
- Roll the dough into thin ropes (about 1/2 inch thick).
- Cut into small pea-sized pieces (or slightly larger if preferred).
- Roll each piece into a tiny ball (optional—you can leave them as small cylinders).
Fry the dough:
- Heat oil (about 2 inches deep) in a pot to 350°F (175°C).
- Fry the dough balls in batches until golden brown (about 1-2 minutes).
- Remove with a slotted spoon and drain on paper towels.
Prepare the honey coating:
- In a saucepan, warm honey and sugar (if using) over low heat until thin and bubbly.
- Stir in cinnamon.
- Add fried dough balls and toss gently to coat evenly.
Assemble & serve:
- Transfer to a serving plate, shaping into a mound or wreath.
- Decorate with sprinkles or candied fruit while still sticky.
- Let cool slightly before serving.