Description
Struffoli are traditional Italian honey balls made from a light, sweet dough that’s deep-fried until golden and then coated in warm honey. This festive dessert is typically served in a ring or mound shape, adorned with colorful sprinkles, making it a delightful treat especially popular during the holidays.
Ingredients
Scale
For the dough
- 3 cups Italian 00 or all-purpose flour, (420g) spooned and leveled
- 1/3 cup sugar, (65g)
- 1/2 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 for decoration
Instructions
- Make the dough: In a large mixing bowl, combine the flour, sugar, baking powder, salt, and orange zest by stirring them together. Create a well in the center and add the melted butter, lightly beaten eggs, and dark rum. Mix until the ingredients start to come together, then knead by hand until you form a smooth dough ball. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten and make it easier to roll out.
- Prepare the dough pieces: After resting, cut the dough in half, then divide each half into three equal pieces. Roll each piece into a long sausage shape about 1 cm (1/2 inch) thick. Cut these logs into small 1 cm (1/2 inch) pieces, similar to making tiny gnocchi. Using your palms, gently roll each piece into a small ball and place them on a lightly floured surface, ensuring they are in a single layer to prevent sticking.
- Fry the struffoli: Heat vegetable oil in a large pot to 375°F (190°C), ensuring the oil is at least 2-3 inches deep to allow for proper frying. Fry the honey balls in small batches for about 30 to 40 seconds or until they turn golden brown. Use a slotted spoon to remove the struffoli and let them drain on paper towels to remove excess oil. Allow them to cool slightly before proceeding.
- Coat the struffoli with honey: Warm the honey in a large pot just until it becomes fluid and easy to stir—this usually takes only a few seconds on gentle heat. Add the cooled struffoli to the honey and gently stir to ensure every piece is thoroughly coated. Let the struffoli soak in the honey for 2-3 minutes to absorb the sweetness.
- Assemble and decorate: Arrange the honey-coated struffoli on a serving plate. You can create a ring by placing a ramekin or large glass in the center and arranging the balls around it; remove the center object after a few minutes. Alternatively, create a mound on a plate. Sprinkle colorful sprinkles on top for a festive finish. Serve at room temperature.
Notes
- Ensure oil temperature is accurate to avoid greasy or undercooked honey balls.
- Use Italian 00 flour for a lighter, more tender dough, but all-purpose flour works as well.
- The dark rum adds a depth of flavor but can be omitted if preferred.
- The resting time for the dough helps make it easier to roll and shape.
- Struffoli are best eaten within a few days and can be stored covered at room temperature.
Nutrition
- Serving Size: 1 serving (approx. 4-5 struffoli)
- Calories: 280
- Sugar: 22g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
