Forget generic holiday desserts. These crispy, honey-glossed Italian dough nuggets are the loudest, sweetest party trick you can make in under an hour. They look like edible confetti.
They taste like a secret Nonna slipped into your kitchen. And once you bring a platter of Struffoli to the table, someone will ask for the recipe… and then ask again next year. Ready to make the most addictive bite-size treat Italy ever invented?
Why This Recipe Works
Simple dough, big payoff: A buttery, citrus-perfumed dough fries in seconds, creating crisp shells with soft centers.
The texture contrast is unbeatable.
Honey lacquer = flavor bomb: Warm honey clings to every piece, turning a humble dough ball into a glossy, aromatic candy bite.
Scalable and sharable: It’s easy to double for a crowd and assemble into a wreath, mound, or tower. Hello centerpiece, goodbye leftovers.
Make-ahead friendly: You can fry ahead and glaze later, so you don’t have to juggle dessert during dinner chaos.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp baking powder
- Pinch of fine salt
- 3 large eggs, room temperature
- 3 tbsp unsalted butter, melted and cooled
- Zest of 1 lemon and 1 orange (preferably organic)
- 1 tsp vanilla extract
- 1–2 tbsp limoncello or dark rum (optional but traditional)
- 1 cup (340 g) honey
- 2 tbsp granulated sugar (for glaze)
- 1/2 tsp ground cinnamon (optional, for glaze)
- Colored nonpareil sprinkles, to finish
- Candied orange peel or citron, chopped (optional, classic touch)
- Neutral oil for frying (peanut, canola, or sunflower)
Let’s Get Cooking – Instructions
- Make the dough: In a bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. In another bowl, whisk eggs, melted butter, citrus zests, vanilla, and limoncello/rum.
Combine wet into dry and mix until a soft, smooth dough forms.
- Rest it: Wrap dough and let it rest 20–30 minutes at room temp. This relaxes gluten and makes rolling easier. FYI, the dough shouldn’t be sticky.
- Shape the nuggets: On a lightly floured surface, divide dough into 6 pieces.
Roll each into long ropes about 1/2 inch thick. Cut into small pieces (marble-sized) and roll quickly into balls with your palms.
- Heat the oil: In a wide pot, heat 2 inches of oil to 350–360°F (175–182°C). Keep a steady temp—too low = greasy, too high = scorched.
- Fry in batches: Drop in a handful of dough balls.
Fry 2–3 minutes, stirring so they brown evenly. Remove when puffed and golden. Drain on a paper towel–lined tray.
Repeat.
- Make the honey glaze: In a large pot or deep skillet, warm honey with 2 tbsp sugar and cinnamon until fluid and glossy (about 1–2 minutes on low). Don’t boil.
- Coat the struffoli: Add all fried balls to the warm honey. Toss gently until every piece shines.
Fold in candied peel if using.
- Shape and set: Transfer to a platter. For a wreath, place a greased cup in the center and mound struffoli around it, then remove the cup. Scatter sprinkles on top while still sticky.
- Cool and serve: Let set 20–30 minutes so the honey firms up slightly.
Serve at room temp. Try not to “taste test” half the batch—no promises.
Preservation Guide
- Room temperature: Store in an airtight container for 3–4 days. Honey keeps them crisp outside and tender inside.
- Re-crisp trick: If they soften, warm briefly in a low oven (275°F/135°C) for 5–7 minutes, then cool.
- Make-ahead: Fry up to 2 days in advance; glaze the day of serving for best texture.
- Freezing: Freeze unfrosted/fried struffoli up to 1 month.
Thaw, then glaze. Don’t freeze once glazed—texture goes weird.
What’s Great About This
- Fast and festive: Looks like a bakery project, cooks like a weeknight treat.
- Kid magnet: Bite-size, crunchy, and covered in sprinkles—enough said.
- Customizable: Citrus, spices, liqueurs—make it your signature.
- Budget-friendly: Pantry staples delivering holiday-level wow.
Don’t Make These Errors
- Skipping the rest: Tight dough = tough struffoli. Give it 20 minutes.
- Overcrowding the oil: Drops the temperature, making oily, sad bites.
- Boiling the honey: Boiled honey turns tacky and hard.
Warm it gently.
- Making jumbo balls: Keep them marble-sized for even cooking and max crunch.
Mix It Up
- Spice trail: Add cardamom or anise to the dough for a subtle twist.
- Nut crunch: Toss in toasted chopped pistachios or almonds with the glaze.
- Chocolate drizzle: After plating, zigzag with melted dark chocolate. Not traditional, but IMO ridiculously good.
- Citrus swap: Try lime zest for a bright, modern vibe.
FAQ
Can I bake struffoli instead of frying?
You can, but it won’t be the same. Baking yields drier, harder bites.
If you must, bake at 375°F (190°C) until golden, then glaze. Still tasty, just not classic.
What oil is best for frying?
Use a neutral, high-smoke-point oil like peanut, canola, or sunflower. Olive oil adds flavor but can scorch quickly and get pricey.
How do I keep them from absorbing too much oil?
Maintain 350–360°F and fry in small batches.
Cold oil equals greasy struffoli. A clip-on thermometer is your best friend here.
My dough is sticky—what now?
Sprinkle in 1–2 tablespoons of flour and knead lightly. It should be soft but not clingy.
Humidity can be a diva, so adjust as needed.
Are struffoli only for Christmas?
Traditionally yes, but there’s no dessert police. They’re fantastic for birthdays, Easter, or any time you crave honeyed crunch.
Final Thoughts
Struffoli is proof that small bites can deliver massive joy. Crisp edges, citrus aroma, glossy honey—each piece disappears fast, and so will the whole platter.
Make them once and they’ll become your signature holiday flex. Next gathering, bring these golden clusters and prepare for applause. You earned it.
