Struffoli

Name: Struffoli
Prep time: 30 min
Total time: 1 h 45 min
Yield: 20 - 30 serving(s)
Ingredients: 2 c. all-purpose flour; 1/2 tsp. kosher salt; 1/4 tsp. baking powder; 1 navel orange, zested; 1 lemon, zested; 1/4 c. granulated sugar; 3 large eggs, room temperature; 1/4 c. unsalted butter, melted; 1 1/2 tsp. vanilla extract; Vegetable oil, for frying; 3/4 c. honey; 2 tsp. fresh orange juice; 1/2 c. toasted sliced almonds; 1/4 c. nonpareil sprinkles

It's a festive Italian treat shaped like a wreath!

By Leah PerezPublished: Nov 27, 2023

1 Rating

Will Dickey

Yields:

20 - 30 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 45 mins

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Struffoli, affectionately known as honey balls, is a tantalizing Italian dessert that's savored all year round, but it holds special significance during holiday festivities. And with good reason! These crispy-on-the-outside, tender-on-the-inside balls of citrus-scented fried dough are tossed in honey and piled high in a charming wreath shape for a visually stunning snack. A smattering of colorful Christmas sprinkles and toasted sliced almonds add to the texture and festive appearance. Anybody that wants to shake up the Christmas dessert table is sure to garner admiration from the piled struffoli. Bonus? These fried goodies are much easier to make than one might think!

What does stuffoli mean?

Stuffoli is a Neapolitan dish made of deep fried marble-sized balls of dough coated in honey and piled up. The name of the dish is believed to be of Greek origin from the word “strongoulos” meaning “round.”

How do you make struffoli?

Despite its impressive appearance, this dessert does not require special tools and is reassuringly simple to make. Unlike a croquembouche that involves intricate choux pastry and scorching hot caramel, the process begins with a mildly sweet, citrus-infused dough which is then set to rest. The most labor-intensive part of the recipe involves cutting the dough and forming it into little balls—over 160 of them! It is the perfect time to bring in some helping hands. And don’t worry about forming uniform little spheres, the beauty of this recipe is in the gorgeous, rustic appearance. After a visit to the fryer (in about 4 batches), these golden, crispy donuts are ready to be tossed with almonds and coated in honey. A few pinches of festive sprinkles are the only decoration this treat needs!

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Ingredients

2 cups
all-purpose flour
1/2 tsp.
kosher salt
1/4 tsp.
baking powder
1
navel orange, zested
1
lemon, zested
1/4 cup
granulated sugar
3
large eggs, room temperature
1/4 cup
unsalted butter, melted
1 1/2 tsp.
vanilla extract
Vegetable oil, for frying
3/4 cup
honey
2 tsp.
fresh orange juice
1/2 cup
toasted sliced almonds
1/4 cup
nonpareil sprinkles

Directions

1. Step 1In a medium bowl, whisk together the flour, salt, and baking powder. In a large bowl, use fingers or a rubber spatula to mix the orange and lemon zests into the sugar until well combined. Whisk in the eggs, melted butter, and vanilla until well combined. Stir in the flour mixture until a tacky dough forms. Transfer the dough to a clean counter and knead 4 to 5 times to form a ball. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes or up to 24 hours.
2. Step 2In a large Dutch oven over medium heat, heat 1 ½ inches of oil until the oil registers 350°F.
3. Step 3Remove the dough from the refrigerator and place on a lightly floured surface. Divide the dough into 4 equal pieces. Working with 1 piece at a time, roll the dough into a ½-inch thick rope like you’re making gnocchi. Lightly dust the rope with flour and use a floured bench scraper or knife to cut the rope into ½-inch pieces. Each rope of dough should produce 40 to 50 pieces. Roll each piece into a ball and place on a lightly floured baking sheet.
4. Step 4Line another baking sheet with 2 layers of paper towels. Working in 4 batches, use a slotted spoon or a spider skimmer to lower the dough balls into the hot oil and fry, stirring frequently, until puffed and golden brown, 2 to 3 minutes. Transfer to the prepared sheet and repeat with the remaining dough balls.
5. Step 5In a large saucepan, combine the honey and orange juice. Cook over medium heat until the honey is warm and pourable. Add all of the dough balls to the honey mixture and remove from the heat. Gently fold the dough into the honey until well coated. Fold in the almonds, if using. Allow to cool for 5 minutes.
6. Step 6Place a 4-inch glass bowl in the center of a 12-inch serving platter to help form a wreath shape.
7. Step 7Use a slotted spoon to scoop the honey-coated struffoli onto the serving platter, piling into a mounded wreath. Top with sprinkles. Allow to cool for at least 15 minutes before removing the glass bowl from the center of the wreath and serving.