Description
Authentic Struffoli are traditional Italian honey balls that are delightfully crispy on the outside and soft inside, coated with a luscious honey glaze and sprinkled with colorful nonpareils. This festive recipe involves making a sticky dough of eggs, orange zest, and vanilla, frying small dough balls until golden, and tossing them in a sweet honey and orange juice mixture, perfect for celebrations and holidays.
Ingredients
Scale
Dough 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
Frying Oil
- 5-6 cups vegetable oil for frying
Honey Glaze
- 1 cup honey
- 2 tablespoons orange juice
- 1/2 cup granulated sugar
Toppings
- Rainbow nonpareils
Instructions
- Prepare the Dough: In a food processor bowl, pulse the 4 large eggs until frothy. Add 2 teaspoons orange zest, 1 teaspoon vanilla extract, 3 tablespoons granulated sugar, and 1/4 cup melted salted butter. Process until combined and foamy.
- Add Dry Ingredients: Add 2 cups all-purpose flour and 1/4 teaspoon baking powder into the mixture. Pulse just until combined. The dough will be very sticky.
- Chill the Dough: Wrap the sticky dough tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight for easier handling.
- Shape the Dough: Once chilled, transfer dough to a lightly floured surface. Divide it into four equal sections. Roll each section into long ropes about the thickness of your finger.
- Cut into Pieces: Cut each rope into 1/2 to 1-inch wide segments.
- Form Dough Balls: Roll each piece into a small ball about the size of a marble. Sprinkle flour on the balls to keep them from sticking together as you roll the rest.
- Heat Oil for Frying: Pour 3 to 4 inches of vegetable oil into a heavy-bottomed pot and heat over medium-high until it reaches 350°F, using a candy thermometer for accuracy.
- Fry the Dough Balls: Fry the balls in batches of about 10, rolling them in the hot oil so they brown evenly on all sides. They will turn golden brown quickly.
- Drain Excess Oil: Use a slotted spoon to lift the fried balls and transfer them onto a paper towel-lined plate to absorb excess oil.
- Make Honey Glaze: In a large saucepan over medium heat, combine 1 cup honey, 2 tablespoons orange juice, and 1/2 cup granulated sugar. Stir continuously and cook until the sugar dissolves, about 5 minutes.
- Coat Dough Balls: Add the fried dough balls into the honey glaze saucepan. Toss thoroughly to coat all the balls evenly with the glaze.
- Assemble Struffoli: Spray a tall cylindrical glass with non-stick spray and place it in the center of a round plate or use a springform pan. Mound the honey-glazed struffoli balls around the glass, forming a wreath shape.
- Add Decorations: Sprinkle the struffoli generously with rainbow nonpareils for a festive look.
- Set the Struffoli: Allow the arranged struffoli to set for 2 to 3 hours so the honey glaze glues them together. Before serving, carefully remove the glass from the center of the wreath-shaped arrangement.
Notes
- The dough is sticky; chilling helps make it easier to handle and roll.
- Use a candy thermometer to maintain oil at a consistent 350°F for perfect frying.
- Work in small batches when frying to avoid overcrowding, which cools the oil.
- Allow the struffoli to set fully so the honey glaze binds the balls into a festive wreath.
- Store leftovers in an airtight container at room temperature; best enjoyed within 2 days for crispiness.
- The orange zest and juice add a fresh citrus flavor that complements the honey beautifully.
