Italian Struffoli
Delight in the festive flavors of Italian Struffoli, a beloved holiday treat that combines golden, bite-sized fried dough balls with a luscious honey coating and a colorful sprinkle finish. This traditional Neapolitan dessert is crafted from a buttery, citrus-kissed dough enriched with lemon and orange zest for a fragrant twist. After being fried to a perfect crisp, the sweet morsels are enveloped in warm honey, creating a glossy, sticky allure that’s impossible to resist. Perfectly suited for gatherings, struffoli is often served as a cheerful centerpiece, shaped into a wreath or a heaping mound and topped with vibrant sprinkles. Quick to prepare and irresistibly nostalgic, this recipe is the ultimate dessert to bring a touch of Italy to your holiday table.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 3 pcs Large eggs
- 50 g Unsalted butter (softened)
- 30 g Granulated sugar
- 1 tsp Vanilla extract
- 1 tsp Lemon zest (finely grated)
- 1 tsp Orange zest (finely grated)
- 1 pinch Salt
- 200 g Honey
- 50 g Multicolored sprinkles (for garnish)
- 500 ml Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Add the eggs, softened unsalted butter, vanilla extract, lemon zest, and orange zest to the bowl. Mix until a cohesive dough forms.
Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
After resting, divide the dough into small portions and roll each portion into thin ropes about 1/2 inch in diameter. Use a knife to cut the ropes into small pieces (about the size of a marble).
In a large, deep pan, heat the vegetable oil to 180°C (350°F). Fry the dough pieces in batches until golden brown, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
In a separate saucepan, heat the honey over low heat until it becomes fluid but not boiling. Add the fried dough pieces to the honey and gently stir to coat them evenly.
Carefully transfer the honey-coated struffoli to a serving platter and shape them into a mound or wreath.
Decorate the struffoli with multicolored sprinkles while the honey is still sticky. Let it cool before serving.
Nutrition Facts
Calories |
6702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 562.9 g | 722% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 440.0 g | 160% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 240.1 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 141 mg | 11% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
