Recipes › Dessert › Struffoli Recipe

Struffoli Recipe

Recipe by Pedro M. A. Neves

Struffoli are small, golden Italian fried pastry balls bound together with warm honey and decorated with colorful sprinkles, creating a crispy-on-outside, tender-on-inside confection. This Neapolitan Christmas classic combines simple dough with a luxurious honey glaze for a festive dessert that's as visually stunning as it is delicious. Struffoli are traditionally served during holiday celebrations throughout southern Italy.

Ingredients

• 280g all-purpose flour
• 3 large eggs
• 30g granulated sugar
• 15ml whole milk
• 5ml vanilla extract
• 2g sea salt
• 1g baking powder
• vegetable oil for frying (approximately 1 liter)
• 240g honey (about 170ml)
• 30g butter
• zest of 1 lemon
• zest of 1 orange
• 60g rainbow sprinkles or nonpareils
• 15g candied orange peel, finely chopped (optional)

Instructions

1. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Create a well in the center and crack in the eggs. Add milk and vanilla extract to the well.

2. Using a fork, slowly incorporate the flour from the sides into the wet ingredients, then knead by hand until a smooth, compact dough forms. If the dough is sticky, dust with a small amount of additional flour.

3. Roll the dough into a long rope approximately 1 cm in diameter. Cut the rope into 1 cm segments using a knife or bench scraper.

4. Heat oil to 170°C (340°F) in a deep, heavy-bottomed pot or Dutch oven. Test the temperature by dropping a small piece of dough into the oil; it should sizzle immediately and rise to the surface within 2-3 seconds.

5. Working in batches to avoid overcrowding, carefully drop the dough pieces into the hot oil. Fry for 2-3 minutes, stirring frequently with a slotted spoon, until golden brown on all sides. Remove with the slotted spoon and transfer to a paper towel-lined plate.

6. While the struffoli are still warm, combine honey, butter, lemon zest, and orange zest in a large saucepan over medium heat. Stir gently until the butter melts and the mixture is warm throughout (approximately 2-3 minutes).

7. Place the cooled fried dough balls into the warm honey mixture. Stir gently and continuously for 1-2 minutes until all pieces are evenly coated with the honey glaze.

8. Transfer the honey-coated struffoli to a serving platter, piling them into a mound or wreath shape. Work quickly as the mixture will set as it cools.

9. While the struffoli are still slightly sticky, immediately sprinkle the rainbow sprinkles and candied orange peel evenly over the top, pressing gently so they adhere.

Substitutions

• Substitute honey with glucose syrup for a less floral sweetness or to accommodate honey allergies
• Replace eggs with a flax egg (15g ground flaxseed mixed with 45ml water) for a vegan version, though texture will be slightly less tender
• Use clarified butter or coconut oil instead of vegetable oil for frying to alter the flavor profile
• Replace candied orange peel with crushed pistachios or toasted almonds for a nutty variation

Tips

• Do not let the honey mixture cool too much before combining with the fried balls, as the honey will set and become difficult to distribute; if it cools, gently reheat over low heat
• Fry the dough at exactly 170°C; temperatures above 175°C will cause the exterior to brown too quickly before the interior cooks through
• Struffoli are best served the day they are made, though they can be stored in an airtight container at room temperature for up to 2 days; refresh in a warm oven for 5 minutes before serving to restore crispness
• Handle the warm honey-coated struffoli gently to avoid breaking the balls apart; use a rubber spatula or wooden spoon to fold them together

Struffoli originated in Naples and are deeply rooted in Southern Italian Christmas traditions, particularly throughout Campania and Calabria. These golden balls of honey-bound fried dough represent abundance and prosperity, and are traditionally prepared by multiple generations of families together during the holiday season, often adorning the table during festive family gatherings.

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