Struffoli (Italian Honey Balls)
Andrea Potischman | Jan 31, 2024
Originating from Italy, Struffoli is a delightful dessert that has captured the hearts and palates of people worldwide for decades. This bite-sized delicacy consists of small dough balls, typically fried until golden and then coated in honey. Struffoli’s origins can be traced back to the regions of Campania and Calabria, where it is often enjoyed during festive occasions and celebrations.
Struffoli is typically made from a sweet dough mixture rolled into small balls before frying. After frying, the Struffoli are coated in honey and often garnished with sprinkles, nuts, or other toppings. The result is a dense, bite-sized treat with a crunchy exterior and a soft pillowy interior.
While Struffoli is traditionally associated with Christmas in Italy, its popularity has spread to other countries, including the United States and Canada, where many Italian communities enjoy it. Beyond Christmas, Struffoli can be savored throughout the year, making it a versatile sweet treat for various occasions. Over time, other desserts have derived from Struffoli, such as zeppole, a similar fried dough pastry often enjoyed during the Italian feast of St. Joseph’s Day.
Holiday Variation
To make Struffoli festive for any holiday, not just Christmas, consider incorporating different flavors and decorations. For example, during Easter, you can add pastel-colored sprinkles and candy-coated chocolate eggs. For Halloween, black and orange sprinkles or miniature pumpkin candies can bring a playful touch. The possibilities are endless, allowing you to adapt this scrumptious treat to suit any occasion.
Struffoli is a versatile dessert with a rich history and worldwide appeal. Whether enjoyed during the traditional Christmas season or otherwise, Struffoli brings joy and a touch of sweetness to the table for all to enjoy.
Struffoli
Ingredients:
For the Dough:
- 4 large eggs
- 1 teaspoon orange zest
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- Vegetable oil for frying
For the Glaze:
- 1 cup honey
- 2 tablespoons freshly squeezed orange juice
- 1/2 cup sugar
- Rainbow nonpareils
Directions:
- For the Dough: To the bowl of a food processor, add the eggs and pulse until frothy. Add the orange zest, vanilla, sugar, and melted butter, and pulse on/off until combined and foamy. Add the flour and baking powder and pulse on/off until just combined. (Note: The dough will be very sticky, that is what you want). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- When the dough is chilled, transfer to a lightly floured work surface. Divide the dough into four even pieces. Roll each section into a long rope, about 1/2 inch in thickness. Cut dough ropes off into small pieces about 1/2-inch wide. Roll each section into a ball about the size of a marble. Lightly dust the balls of dough with flour to prevent them from sticking.
- Add 2-3 inches of cooking oil to a medium saucepot and place over medium-high heat. Heat the oil to 350 degrees F. (Use an instant-read candy thermometer to determine the oil temperature). Line a baking sheet with a paper towel and set it near your workstation. Once the oil is hot, fry dough balls in batches 8-10 turning the dough constantly while frying to evenly brown all sides, about 1 minute per batch. Use a slotted spoon to lift the cooked dough balls out of the oil and transfer them to the prepared baking sheet.
- For the Glaze: In a small saucepan add the honey, orange juice, and sugar and place over medium heat. Stir to combine. Cook, continuously stirring, until the sugar has completely dissolved, about 5 minutes. Remove the paper towels from under the fried dough balls. Pour the honey glaze over the dough balls and gently toss to fully coat.
- Lightly oil a drinking glass with oil and set it in the center of a serving plate or platter. Arranged the glazed Struffoli balls forming a wreath around the glass. Sprinkle generously with the nonpareils.
- Allow the Struffoli to set for about two hours before serving. When ready to serve, simply remove the glass from the center of the wreath.
