Easy Struffoli Recipe

I fell into struffoli the way I fall into most trouble in the kitchen: curious, a little reckless, and with powdered sugar on my shirt. These tiny fried dough balls tossed in warm honey are ridiculous in the best way — sticky, crunchy, and basically a party in your mouth. They’re an old-school Italian holiday treat turned year-round snack, and they’re so much easier than my brain assumed.

My husband calls them “danger balls” because he can’t eat just three. Our kid gives them away like currency — trade one for a sticker, two for extra bedtime stories. This recipe became our family staple after a chaotic Christmas morning: I fried a batch while juggling a coffee and a broken ornament, and instead of a disaster we ended up with everyone hovering around the counter like the doughnuts at a police lineup. Now whenever someone’s cranky, a bowl of these appears and tempers improve. Fast.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Easy Stuffed Peppermint Cookies

DESSERT

Easy Strawberry Ice Cream Recipes

DESSERT

Easy Blueberry Cobbler Recipe

DESSERT

Red Velvet Whoopie Pies Recipe

I learned very quickly that heat is everything — too hot and the outside chars before the inside cooks, too cool and they’re greasy and sad. My first batch sank like tiny buoys because I overcrowded the pan; that taught me to fry in small batches and keep a towel-ready corner for drained balls. Once I swapped half the white sugar for a touch of brown sugar just because I like moody flavors, and it made the honey sing nuttier. Also: don’t attempt this while on a conference call. You will drop a ball into your keyboard. Ask me how I know.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the most reliable texture; keep the flour fresh (no clumps) and avoid self-rising unless you adjust the recipe.
– Eggs: Room-temperature eggs incorporate better into the dough; take them out 30 minutes before you start if you remember.
– Fats & Oils: Choose a neutral oil with a high smoke point for frying (canola, vegetable, or sunflower); don’t use olive oil unless you want a weird flavor.
– Sweeteners: A good, runny honey makes glazing easier — thicker, crystallized honey needs gentle warming.
– Nuts & Seeds: Toasted slivered almonds, pistachios, or sesame seeds add crunch and color; buy them unsalted and toast at home for freshness.

Prep Ahead Ideas

– Make the dough the night before and keep it wrapped tight in the fridge; it firms up and is easier to roll into ropes the next day.
– Fry the balls ahead and store them uncovered on a rack in the fridge for a few hours so they re-crisp better when you reheat.
– Warm the honey glaze just before serving and toss the pre-fried balls in it so everything feels freshly sticky — use an airtight container for leftovers.

✔Time-Saving Tricks

– Use a small cookie scoop or chopstick to portion uniform bits quickly before frying.
– Fry in batches but keep cooked balls on a cooling rack set over a baking sheet so they don’t steam and go limp.
– If you’re in a hurry, skip rolling into long ropes and instead pinch off little pieces directly from a chilled dough ball.

✔Common Mistakes

– Overcrowding the pan: I did this once and ended up with half-fried, oil-logged balls — fix by frying smaller batches at the right temperature.
– Oil too hot: you’ll get dark shells and raw insides; lower the heat and test with one test piece first.
– Glaze too cold or too thick: the honey will clump and won’t coat evenly — warm and thin it slightly with a splash of water or extra honey.

What to Serve It With

– A strong espresso or dark roast coffee to cut the sweetness.
– Mascarpone or ricotta for dolloping if you want a creamy counterpoint.
– Simple mixed greens with a citrus vinaigrette to freshen the palate.
– Toasted nuts on the side for extra crunch and a textural contrast.

✔Tips & Mistakes

– Don’t crowd the frying pan; space = crispness.
– Warm honey spreads more evenly — cool honey can make clumps.
– If you undercook one batch, pop them back in hot oil for a quick re-crisp.
– Salt the nuts lightly — contrast makes the honey sing.
– Use a slotted spoon and gentle shaking to drain excess oil.

✔Storage Tips

Store leftovers in an airtight container at room temperature for a day or two; refrigerating makes them chewier and less crisp. If you eat them straight from the fridge, they’re still tasty (we’ve eaten them for breakfast, no shame), but a quick 5–10 minute bake at low temp or a short re-fry brings back crunch.

✔Variations and Substitutions

– Swap part of the white sugar for brown sugar for a deeper, caramel note.
– Use lemon or orange zest in the dough for brightness; candied citrus peel on top is divine.
– For a gluten-free option, try a 1:1 GF flour blend — texture will be slightly different but still delicious.
– If you don’t want to fry, bake small dough balls on a parchment-lined sheet until golden, then toss in warm honey for a lighter version.

Frequently Asked Questions

Easy Struffoli Recipe

Tiny golden fried dough bites tossed in warm citrus honey and showered with sprinkles. A festive, crunchy-sweet Italian treat made simple.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.25 cup all-purpose flour spooned and leveled
• ▢ 2 tbsp granulated sugar
• ▢ 1 tsp baking powder
• ▢ 0.25 tsp fine salt
• ▢ 1 tsp lemon zest freshly grated
• ▢ 1 tsp orange zest freshly grated
• ▢ 3 tbsp unsalted butter, softened
• ▢ 3 large eggs room temperature
• ▢ 1 tsp vanilla extract
• ▢ 4 cup neutral oil for frying
• ▢ 1 cup honey
• ▢ 2 tbsp granulated sugar for the glaze
• ▢ 1 tbsp fresh lemon juice or orange juice
• ▢ 0.5 tsp orange zest for the glaze
• ▢ 2 tbsp rainbow nonpareil sprinkles for topping
• ▢ 0.25 cup candied citrus peel optional

Instructions

Preparation Steps

• Whisk flour, 2 tbsp sugar, baking powder, and salt in a large bowl.
• Beat eggs with softened butter, vanilla, lemon zest, and 1 tsp orange zest until smooth.
• Stir wet ingredients into dry just until a shaggy dough forms. Knead briefly until smooth, 1–2 minutes.
• Cover and rest the dough 20 minutes to relax the gluten.
• Divide dough into 4 pieces. Roll each into 1/2-inch ropes; cut into small nuggets and roll into marble-size balls.
• Heat oil to 350°F in a deep pot. Fry balls in batches 2–3 minutes, stirring, until deep golden.
• Drain on a rack or paper towels while you make the glaze.
• Warm honey, 2 tbsp sugar, lemon juice, and 1/2 tsp orange zest in a wide pan until thin and just bubbly.
• Toss warm struffoli in the honey mixture to coat. Pile on a platter or ring a greased bowl center.
• Shower with sprinkles and candied peel. Let set 10 minutes before serving.

Notes

Variation: Add a pinch of cinnamon to the dough or swap vanilla for a splash of limoncello. To serve, form a wreath shape around an orange for a festive centerpiece. Storage: Keep loosely covered at room temperature for up to 2 days; refresh by briefly warming with a spoonful of honey if needed.

This recipe is an original creation inspired by classic Easy Struffoli Recipe flavors. All ingredient ratios and instructions are independently developed.