Why You’ll Love This Recipe

I love this recipe because it turns simple pantry ingredients into a show-stopping dessert. The dough comes together quickly, the frying takes just a few minutes, and the honey coating adds that glossy, golden finish. It’s festive, sweet, and perfect for sharing — whether for holidays, parties, or a cozy treat any day of the year.

Ingredients

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

For the Dough Balls

400 grams (3.2 cups) all-purpose flour
1 lemon zest
1 orange zest
40 grams (3.33 tbsp) granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
80 grams (5.7 tbsp) unsalted butter
3 medium eggs
2 tablespoons orange or lemon juice
600 ml (2.54 cups) vegetable or canola oil, for frying

For Coating and Decorating

300 grams (0.88 cups) honey
2 tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons sprinkles
1 to 2 tablespoons sugar pearls (optional)
50 grams (3.38 tbsp) candied fruit (optional)

Directions

Mixing the Dough

1. I begin by melting the butter and letting it cool slightly.

2. In a large bowl, I mix the flour, lemon zest, orange zest, salt, and baking powder.

3. I add the sugar, cooled butter, and citrus juice, stirring with a wooden spoon until the mixture starts to come together.

4. I make a well in the center, add the eggs, and mix until a compact dough forms.

5. I knead the dough by hand until smooth and uniform, then shape it into a ball. I cover it with plastic wrap and let it rest for 30 minutes at room temperature.

6. Once rested, I cut off small pieces of dough (about 50 grams each) and roll them into long ropes, about 1 cm thick.

7. Using a knife, I cut the ropes into 1 cm pieces — small, hazelnut-sized bits. I lightly dust them with flour to prevent sticking.

Frying the Dough Balls

1. I heat the vegetable oil in a high-sided pan over medium-high heat until it reaches about 375°F (190°C).

2. Working in small batches, I fry the dough balls for 1–2 minutes, stirring gently, until golden brown.

3. I remove them with a slotted spoon and drain them on paper towels to absorb excess oil.

Glazing and Decorating

1. In a large saucepan, I combine the honey, confectioner’s sugar, and vanilla extract. I warm it gently over low heat, stirring until the sugar dissolves and the honey is fluid.

2. I remove the pan from heat and carefully add all the fried dough balls, stirring gently so they’re evenly coated without breaking.

3. I mix in most of the sprinkles and candied fruit, saving a bit for decoration.

4. I transfer the honey-coated balls to a serving platter, shaping them into a mound, pyramid, or wreath.

5. I drizzle any leftover honey mixture over the top and sprinkle with the remaining decorations. The result is glossy, golden perfection!

Servings and Timing

This recipe makes about 10 servings. It takes around 30 minutes to prepare, 25 minutes to cook, for a total of 55 minutes — ideal for an impressive yet easy dessert.

Variations

I sometimes flavor the dough with vanilla extract or almond essence instead of citrus. For a more aromatic twist, I add a pinch of cinnamon or anise seeds. If I want a richer glaze, I mix a little orange zest into the honey before heating. During holidays, I decorate the struffoli with crushed nuts or colorful nonpareils for extra crunch.

Storage/Reheating

I store struffoli in an airtight container at room temperature for up to 3 days. The honey keeps them soft and shiny. If I want to refresh them, I warm them slightly in a low oven for 5 minutes — just enough to bring back the aroma without melting the honey. I don’t refrigerate or freeze them, as it changes their texture.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough a few hours in advance, cover it tightly, and let it rest until ready to roll and fry.

Can I bake the struffoli instead of frying?

Traditionally, they’re fried, but baking is possible — I bake at 375°F (190°C) until golden, about 10–12 minutes.

Why are my struffoli hard?

They might have been overfried or the oil was too hot. I keep the oil temperature steady around 375°F.

Can I use different oils for frying?

Yes, I use light vegetable, canola, or sunflower oil — they’re neutral and perfect for frying.

What’s the best honey to use?

I prefer mild honey, like acacia or clover, to let the citrus and dough flavors shine.

Can I skip the candied fruit?

Of course — the sprinkles alone make them festive and delicious.

How do I shape struffoli into a wreath?

I form a ring on a platter, leaving a hole in the center. Sometimes, I place half a lemon or orange in the middle for decoration.

Can I add nuts?

Yes, I love mixing in chopped pistachios, almonds, or hazelnuts for crunch.

How long should the dough rest?

At least 30 minutes — it helps the texture relax and fry evenly.

Can I double the recipe?

Yes, this recipe scales easily for larger gatherings.

Conclusion

I love how this easy struffoli recipe captures the essence of Italian celebration — golden dough balls coated in warm honey and topped with joyful sprinkles. It’s sweet, crunchy, and beautifully nostalgic. Whether I make it for a festive occasion or a simple family treat, it always brings smiles to the table and fills the kitchen with the comforting scent of citrus and honey.