Why You’ll Love This Recipe

I adore this struffoli recipe because it brings a taste of Italian tradition right to my kitchen. The dough comes together easily, and frying the little pieces fills my home with a comforting aroma. Once coated in glossy honey and sprinkled with colorful decorations, they look festive and taste divine. I also love how customizable they are — I can shape them into a wreath, pyramid, or serve them in cupcake liners for easy sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Dough:
4 eggs
¼ cup canola oil
Zest of one lemon
2 cups + 2 tablespoons all-purpose flour, sifted

For Frying and Coating in Honey:
3 ¼ cups canola oil
¾ cup honey
Sprinkles of various colors for topping

Directions

I start by beating the eggs in a stand mixer fitted with the paddle attachment for about 2 minutes until well blended. Then I add the canola oil, lemon zest, and flour, mixing until a rough ball of dough begins to form.

Once the dough comes together, I transfer it to a clean surface and knead it by hand, adding a touch more flour if it feels sticky. I knead until it becomes smooth and pliable, then wrap it in a clean tea towel and let it rest for 30 minutes.

After resting, I cut off a piece of dough and roll it into a long rope, about ½ inch thick. I cut this rope into 1–2 cm pieces and repeat the process with the remaining dough. The pieces don’t need to be perfectly shaped—once fried, they puff up into beautiful, round balls.

Next, I heat canola oil in a deep pan until hot enough for frying (about 350°F). Working in small batches, I fry the dough pieces for about 3 minutes or until they turn golden brown. I remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Once all the struffoli are fried, I warm the honey in a large pot just until it melts slightly. I then add the fried dough balls and stir with a wooden spoon until they’re completely coated in honey, which takes about 2–3 minutes. I let them cool briefly before sprinkling on the colorful decorations to keep the sprinkles from melting.

Finally, I spoon the honey-coated struffoli into individual muffin liners or arrange them into a mound or wreath shape. I add a few more sprinkles on top for extra color before serving.

Servings and Timing

This recipe serves about 6 people. It takes roughly 30 minutes to prepare, 30 minutes to cook, and 30 minutes of resting time, for a total of 1 hour. Each serving contains approximately 608 calories.

Variations

Sometimes I like to add orange zest instead of lemon for a different citrus note. I’ve also drizzled melted chocolate over the finished struffoli for an extra indulgent twist. For a festive version, I form the coated struffoli into a ring or wreath and decorate with candied cherries or chopped pistachios. When I want a more aromatic flavor, I mix a pinch of cinnamon or a splash of rum into the dough.

Storage/Reheating

I store the finished struffoli at room temperature in an airtight container for up to 2–3 days. They taste best within a few hours of being coated in honey when they’re still crisp on the outside. If they soften over time, I pop them in a low oven (about 250°F) for a few minutes to refresh them. I avoid refrigerating them, as the cold air can harden the honey and alter the texture.

FAQs

What oil is best for frying struffoli?

I use canola oil because it’s light, neutral in flavor, and fries evenly without overpowering the dough.

Can I make the dough ahead of time?

Yes, I can prepare the dough a few hours ahead and let it rest at room temperature before shaping and frying.

Why do my struffoli come out dense?

The dough may be over-kneaded or too dry. I knead just until smooth and only add extra flour as needed to prevent stickiness.

Can I bake struffoli instead of frying?

Traditional struffoli are fried for their signature crunch, but baking at 375°F until golden is a lighter alternative.

How do I keep the honey coating from getting too sticky?

Let the coated struffoli sit for a few minutes before serving to allow the honey to thicken slightly.

Can I flavor the honey coating?

Absolutely! I sometimes add a splash of orange liqueur, lemon juice, or a hint of cinnamon to the warm honey.

Do I need to roll each piece of dough into a ball?

No, once fried, the dough pieces puff up naturally into small round shapes.

What’s the best way to shape struffoli for serving?

I often form them into a mound or wreath on a serving platter, but muffin liners make for easy individual servings.

How long do struffoli stay fresh?

They’re best eaten within 24 hours but will keep for a few days at room temperature in an airtight container.

Can I skip the sprinkles?

Yes, but I love the festive look they give! Crushed nuts or candied fruit make great alternatives.

Conclusion

I love making this Struffoli recipe every holiday season—it’s a true Italian classic that brings joy to the table. The golden honey coating, crisp exterior, and soft, airy inside make each bite irresistible. Whether I serve them as a centerpiece or pack them up as gifts, these sweet little honey balls always capture the spirit of celebration and tradition.