Description
Struffoli are traditional Italian honey balls that are crispy fried dough pieces coated in warm honey and decorated with colorful sprinkles. This delightful dessert is perfect for festive occasions and brings a sweet, crunchy texture with a burst of citrus and rum flavor in every bite.
Ingredients
Scale
For the Dough
- 3 cups Italian 00 or all-purpose flour (420g), spooned and leveled
- ⅓ cup sugar (65g)
- ½ teaspoon baking powder
- 3 large eggs, lightly beaten
- Zest of one orange
- 2 tablespoons dark rum
- 4 tablespoons melted butter (55g)
- 1 pinch of salt
- Vegetable oil for frying
For Coating
- 1 cup honey (300g)
- Sprinkles for decoration
Instructions
- Make the Dough: In a large mixing bowl, combine all dry ingredients—flour, sugar, baking powder, salt, and orange zest. Make a well in the center and add melted butter, beaten eggs, and dark rum. Mix together until the dough starts to come together, then knead into a smooth ball. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Prepare the Dough Pieces: Once rested, divide the dough in half, then cut each half into 3 equal pieces. Roll each piece into a long sausage shape about 1 cm (½ inch) thick. Cut each log into small pieces roughly 1 cm (½ inch) in size, similar to making gnocchi but smaller. Roll each piece into a ball using your palms and place on a floured surface in a single layer to prevent sticking.
- Fry the Struffoli: Heat vegetable oil in a large pot at least 2-3 inches deep to 375°F (190°C) using a thermometer. Fry the struffoli in small batches for about 30-40 seconds or until golden brown and crisp. Remove them with a slotted spoon and drain on paper towels.
- Coat with Honey: Once the struffoli have cooled slightly, add the honey to a large pot and gently heat until it becomes very liquidy, just a few seconds. Add the cooled struffoli to the honey and stir gently until thoroughly coated. Let them soak in the honey for 2-3 minutes to absorb the flavor.
- Assemble and Decorate: Arrange the honey-coated struffoli in your desired shape on a serving plate, either in a ring shape using a ramekin or large glass to form the center or in a mound. Remove the ramekin after a few minutes if using. Decorate with colorful sprinkles for a festive look.
Notes
- Use a candy or deep-fry thermometer to maintain consistent oil temperature for perfect frying results.
- Italian 00 flour yields a more tender texture, but all-purpose flour works fine as a substitute.
- Dark rum adds depth of flavor but can be omitted for a non-alcoholic version.
- Ensure oil is hot enough to prevent the struffoli from absorbing too much oil and becoming greasy.
- Store any leftovers in an airtight container; they can be enjoyed for several days.
Nutrition
- Serving Size: 1 serving (approx. 6-8 balls)
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
