Sweet fried dough coated in a tasty honey mixture, this Struffoli is a delicious Christmas dessert that is not only eye catching but absolutely tasty!
If you haven’t noticed by now I am absolutely overloading you with all the holiday treats! I’m sorry but it’s happening and you’ll thank me for it.
Why? You may ask, because you might just find some irresistible treats on here that you would have never thought to make or ones that you completely forgot about.
Christmas is the season of sharing and I’m sharing all of my favorite holiday treats with you and this Struffoli is one of them!
If you have never tried this before, you are absolutely missing out on a wonderful dessert that you won’t be able to get enough of.
Also known as Honey Balls, these little balls of dough are heaven. Coated in a delicious honey glaze, stacked and decorated. Oh I just can’t tell you how much I love this.
I don’t remember where I first had Struffoli but it’s been ages ago and once we had it we were sold and then started making it ourselves and sharing with others.
Obviously they were sold too. This is one of my specialty desserts that I make for only the holidays because it does take a little time and effort, but well worth it in the end!
Some of my other favorite holiday treats we have on our site include: Tiramisu, Potato Candy and Eggnog Cake!
WHY THIS RECIPE WORKS:
- This is a show stopper, everyone will want to try this!
- You can switch up your extracts to try new flavors.
- This can be shaped and decorated many different ways.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Granulated sugar
Lemon zest
Salt
Baking powder
Salted butter
Eggs
Vanilla extract
Canola oil
Honey
Lemon juice
Sprinkles
HOW TO MAKE STRUFFOLI, STEP BY STEP:
- In a large bowl, mix together 2 cups of flour, sugar, lemon zest, salt and baking powder.
- Cut the butter up into small chunks and add this to the bowl as well. Mix until this is crumbly.
- Blend in the eggs and vanilla. I use a stand mixer, but this can be done by hand.
- Remove the dough from the bowl onto a lightly floured surface and knead it for 2-3 minutes. Shape into a ball, cover the dough and allow it to rest at room temperature for 1 hour.
- Lightly dust your hands and work surface so the dough doesn’t stick to you as you are working with it. Roll out the dough out.
- Then cut it into strips about as wide as your index finger.
- Roll the strips into ropes about ¼ inch thick.
- Then cut into ¼ inch pieces (they should be about marble sized). I find it easiest to line up the ropes and cut a bunch at one time.) Make sure all the pieces are separated on your board, so they don’t stick together while cooking.
- Heat oil to 375 degrees – hot enough so the balls of dough cook quickly and don’t absorb too much oil. Fry the dough balls in batches (do not crowd the pan), just until golden – it will only take a couple of minutes. Turn with a slotted spoon or wire strainer to make sure they turn golden on all sides.
- As each batch is cooked, remove them to a plate lined with paper towels.
- In a large pot, boil together the honey, sugar, and lemon juice until melted and smooth. Remove the pot from the heat.
- Add the struffoli and stir gently until all of the balls are evenly coated.
- Arrange the struffoli into a wreath shape, or mound like a Christmas tree on a serving plate. Lightly cover with sprinkles and serve!
WHAT IS STRUFFOLI?
A Struffoli Recipe is an Italian desserts that is comprised of sweet dough balls that have been fried, usually they are marble sized then tossed in a honey sauce and decorated with sprinkles among other things.
HOW DO I MAKE THIS INTO A SHAPE OF A WREATH?
We like to put a glass in the middle of the serving plate and place the glazed balls around it. Remove the glass when you are ready to serve.
CAN I MAKE THE DOUGH AHEAD OF TIME?
Yes, just cover the kneaded dough with plastic wrap and keep it in the refrigerator until you are ready to use it. It may be kept this way for 24 hours.
I DON’T LIKE LEMON, CAN I USE SOMETHING ELSE?
With this you don’t have to use the lemon but the citrus flavor really give it it’s taste. You can instead use an orange in its place if you like!
HOW TO STORE:
This Struffoli Recipe can be placed in an airtight container or covered tightly with plastic wrap at room temperature where it will keep for up to 3 days.
You can cook your balls for this recipe and they will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 month. Let defrost in the refrigerator then proceed to make your glaze.
TIPS AND TRICKS:
- You do not have to roll into balls, the cooking oil will do this for you.
- You can substitute orange zest and juice for the lemon if you don’t like lemon or don’t have one.
- The dough can be made up to 24 hours ahead of time, see my notes above.
- Other shapes can be made or they can just be mounded on top of one another.
- People also serve this with powdered sugar, candied cherries, or nuts.
- This can be frozen, see my tips above.
If you want a show stopping dessert this holiday season then you need not look any further than this Stuffoli, pretty and delicious!
If you like this recipe you might also like:
If you’ve tried this STRUFFOLI or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Struffoli
Ingredients
- 2 ½ cups all-purpose flour divided (extra is for dusting hands and surfaces)
- 2 Tablespoons granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 Tablespoons salted butter softened
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 4 cups canola oil enough to have about 2 inches of oil in your pot for deep frying
- 1 cup honey
- 2 teaspoons granulated sugar
- 1 teaspoons lemon juice
- 1 Tablespoon rainbow or christmas decorating sprinkles
Instructions
- In a large bowl, mix together 2 cups of flour, sugar, lemon zest, salt and baking powder.
- Cut the butter up into small chunks and add this to the bowl as well. Mix until this is crumbly.
- Blend in the eggs and vanilla. I use a stand mixer, but this can be done by hand.
- Remove the dough from the bowl onto a lightly floured surface and knead it for 2-3 minutes. Shape into a ball, cover the dough and allow it to rest at room temperature for 1 hour.
- Lightly dust your hands and work surface so the dough doesn’t stick to you as you are working with it. Roll out the dough out.
- Then cut it into strips about as wide as your index finger.
- Roll the strips into ropes about ¼ inch thick.
- Then cut into ¼ inch pieces (they should be about marble sized). I find it easiest to line up the ropes and cut a bunch at one time.) Make sure all the pieces are separated on your board, so they don’t stick together while cooking.
- Heat oil to 375 degrees F - hot enough so the balls of dough cook quickly and don’t absorb too much oil. Fry the dough balls in batches (do not crowd the pan), just until golden - it will only take a couple of minutes. Turn with a slotted spoon or wire strainer to make sure they turn golden on all sides.
- As each batch is cooked, remove them to a plate lined with paper towels.
- In a large pot, boil together the honey, sugar, and lemon juice until melted and smooth. Remove the pot from the heat.
- Add the struffoli and stir gently until all of the balls are evenly coated.
- Arrange the struffoli into a wreath shape, or mound like a Christmas tree on a serving plate. Lightly cover with sprinkles and serve!
Notes
- You do not have to roll into balls, the cooking oil will do this for you.
- You can substitute orange zest and juice for the lemon if you don't like lemon or don't have one.
- The dough can be made up to 24 hours ahead of time, see my notes above.
- Other shapes can be made or they can just be mounded on top of one another.
- People also serve this with powdered sugar, candied cherries, or nuts.
- This can be frozen, see my tips above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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