Struffoli isn’t just a delightful word—it’s a classic Italian American treat. These petite dough balls are fried to a golden-brown perfection, coated in a luscious honey syrup, and adorned with vibrant rainbow sprinkles. Throughout the holiday season, these glossy delights grace Italian dessert tables, adding a sweet touch to festive celebrations.
INGREDIENTS
FOR THE STRUFFOLI:
2 tablespoons unsalted butter
1 medium orange
1 medium lemon
2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
3 large eggs
1 teaspoon vanilla extract
3 cups canola oil, for deep-frying
FOR ASSEMBLY:
3/4 cup honey
1 tablespoon freshly squeezed orange juice
Cooking spray
Sugar sprinkles
INSTRUCTIONS
Cut 2 tablespoons unsalted butter into 1/2-inch pieces and let sit at room temperature until softened. Meanwhile, finely grate the zest of 1 medium orange (2 teaspoons), then juice the orange to get 1 tablespoon orange juice to use for the honey syrup. Finely grate the zest of 1 medium lemon (1 1/2 teaspoons).
MAKE THE DOUGH:
Place 2 cups all-purpose flour, 3 tablespoons granulated sugar, the orange and lemon zests, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a food processor fitted with the blade attachment. Pulse to combine. Add the butter and pulse until the butter is fully incorporated and the flour has a little more texture, about 5 pulses.
Add 3 large eggs and 1 teaspoon vanilla extract. Pulse until the mixture forms a ball, 12 to 15 pulses. Dust your hands with flour and remove the dough from the food processor. Form into a ball, then wrap completely in plastic wrap. Refrigerate for 30 minutes.
Lightly dust a baking sheet and a work surface with flour. Cut the dough into 8 pieces. Roll each piece on the work surface into a 1/2-inch thick rope that’s 10 to 12 inches long. Cut the rope crosswise into 1/2-inch pieces with a bench scraper or knife. (You should get 20 to 24 pieces.) Roll each piece of dough into a ball and place on the baking sheet. Repeat with the remaining dough pieces.
Heat 3 cups canola oil in a medium heavy-bottomed saucepan over medium-high heat until 350°F, about 10 minutes. Meanwhile, line a second baking sheet with paper towels.
When the oil is ready, fry in 4 batches: Carefully add the dough balls to the hot oil and fry, stirring a couple times, until puffed and golden brown all over, about 2 minutes. Use a slotted spoon or spider to remove the dough balls, carefully shake off the excess oil back into the pan, then transfer the fried dough to the paper towel. Repeat frying the remaining 3 batches of dough.
MAKE THE HONEY SYRUP AND ASSEMBLE:
Place 3/4 cup honey and the orange juice in a large skillet over medium heat and stir to combine. Cook until the honey is warmed through and syrupy, 1 to 2 minutes.
Add all of the dough balls to the skillet. Turn off the heat and gently toss until well coated. Remove from heat and let cool in the skillet for 5 minutes. Meanwhile, coat the outside of a straight-sided glass with cooking spray and place in the middle of a round platter or cake stand.
Using a big spoon, pile the struffoli around the glass, creating a wreath shape. Drizzle any remaining honey syrup over the top and decorate with sprinkles. Let sit for 10 minutes then carefully remove the glass and serve.
