Authentic Struffoli Recipe (Italian Honey Balls) + Video

5 stars from 3 reviews

Authentic Struffoli Recipe (Italian Honey Balls) + Video

This struffoli recipe is the perfect holiday treat! Make crispy Italian honey balls with fresh oranges, pantry staples, and colorful sprinkles.

Author: Donna Elick

Servings: - 10

Prep Time1 30

Cook Time10

Total Time4 10

Ingredients

4 large eggs
2 teaspoons orange zest
1 teaspoon vanilla extract
3 tablespoons granulated sugar
1/4 cup salted butter melted
2 cups all-purpose flour
1/4 teaspoon baking powder
vegetable oil for frying 5-6 cups

Glaze

1 cup honey
2 tablespoons orange juice
1/2 cup granulated sugar
Rainbow nonpareils

Instructions

To the bowl of a food processor, add eggs; pulse until frothy. Add orange zest, vanilla, sugar, and melted butter, and process until combined and foamy.
Add flour and baking powder to the mixture and pulse just until combined. The dough will be very sticky.
Wrap dough in a sheet of plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
When dough is chilled, transfer to a lightly floured surface. Divide dough into four even sections. Roll each section into a long rope, about the same thickness as your finger.
Cut each rope of dough into sections ½ to 1-inch wide.
Roll each section into a ball - the balls should be no larger than the size of a marble. Sprinkle the balls of dough with flour to prevent them from sticking to each other while rolling the remaining dough.
Add 3 to 4 inches of cooking oil to a heavy bottomed pot set over medium-high heat. Allow oil to reach a frying temperature of 350°F. (Use an instant-read candy thermometer to determine the oil temperature).
Fry dough balls in batches of 10 or so. Roll balls in the oil so they brown evenly on all sides. They will turn golden brown quite quickly.
Using a slotted spoon, lift them out of the oil and transfer to a plate lined with paper towels to absorb any excess oil.
To make the honey glaze, add honey, orange juice, and ½ cup granulated sugar to a large saucepan over medium heat. Stir to combine. Cook, continuously stirring, until the sugar dissolves, about 5 minutes.
Add the fried dough balls into the large saucepan and toss to fully coat with honey glaze.
Spray a tall cylindrical drinking glass with non-stick cooking spray and set it in the center of a round plate (you can also use a springform pan as the sides help hold everything in while the struffoli sets.
Mound the glazed struffoli balls to form a wreath around the glass. Sprinkle liberally with rainbow nonpareils.
Allow the struffoli to set for 2-3 hours. Before serving, remove the glass from the center of the wreath.

Video

Notes

Honey balls are best within a few hours of cooking, but will last in an airtight container for 1-2 days.

Nutrition