Name: Struffoli: Italian Honey-Glazed Fried Dough Balls with Citrus Zest and Rainbow Sprinkles Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 cups (240 g) all-purpose flour, plus more for rolling; 1/4 cup granulated sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon baking powder; 4 tablespoons (1/2 stick) unsalted butter, room temperature; Zest of 1 lemon; Zest of 1 orange; 3 large eggs; 1 tablespoon Marsala or white wine; 1 quart (945 ml) canola oil; 1/2 cup honey; 1 tablespoon fresh orange juice; Nonstick cooking spray; Rainbow nonpareil sprinkles, for decorating

Introduction

Struffoli is a traditional Italian dessert featuring tiny fried dough balls coated in honey and decorated with colorful sprinkles. This sweet treat is perfect for celebrations or any time you want a crunchy, honey-glazed delight. Making struffoli at home is easier than you might think and yields an impressive, festive dish.

A ring-shaped dessert made of many small golden brown dough balls tightly packed together, all covered in a shiny sticky glaze that makes them look glossy. Each dough ball is sprinkled with tiny round multicolored sprinkles, adding bright dots of red, blue, green, white, yellow, and black over the whole surface. The dessert sits on a white plate with a white marbled surface underneath, and the outer edges of the plate are visible showing the textured background. Some sprinkles are scattered around the base on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240 g) all-purpose flour, plus more for rolling

1/4 cup granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

4 tablespoons (1/2 stick) unsalted butter, room temperature

Zest of 1 lemon

Zest of 1 orange

3 large eggs

1 tablespoon Marsala or white wine

1 quart (945 ml) canola oil

1/2 cup honey

1 tablespoon fresh orange juice

Nonstick cooking spray

Rainbow nonpareil sprinkles, for decorating

Instructions

Step 1: In a food processor, pulse flour, granulated sugar, salt, and baking powder about 4 times to combine. Add butter, lemon zest, and orange zest; pulse about 4 more times until the mixture has a sandy texture. Add eggs and Marsala, then process until the dough clumps into a ball, about 1 minute. Wrap tightly in plastic and refrigerate until very firm, about 1 hour.

Step 2: Line a rimmed baking sheet with parchment paper. Cut the chilled dough into 8 pieces and keep covered with plastic wrap.

Step 3: On a floured work surface, work with one dough piece at a time. Roll it into a 12-inch rope, then cut into 24 pieces about 1/2 inch each. Roll each piece into a small ball and arrange on the prepared sheet. Repeat with the remaining dough.

Step 4: Line another rimmed baking sheet with paper towels. In a large Dutch oven fitted with a deep-fry thermometer, heat the canola oil over medium heat until it registers 375°F (190°C). Working in 4 batches, carefully lower dough balls into the hot oil using a spider or large slotted spoon. Stir gently to separate the balls and fry until golden brown, about 3 minutes. Transfer fried dough balls to the paper towel-lined sheet to drain. Repeat with remaining dough.

Step 5: In a small microwave-safe bowl, microwave honey for about 30 seconds until it becomes runny. Stir in the fresh orange juice.

Step 6: In a large bowl, toss the fried dough balls with the honey mixture until fully coated.

Step 7: Spray a drinking glass with nonstick cooking spray and place it in the center of a serving platter. Using a slotted spoon, pile the honey-coated struffoli in a wreath shape around the glass. Pour any remaining honey mixture over the top and decorate with rainbow nonpareil sprinkles.

Step 8: Let the struffoli sit at room temperature until the honey firms up, about 30 minutes. Remove the drinking glass and serve.

Tips & Variations

For extra flavor, substitute the Marsala wine with a splash of Limoncello or another citrus liqueur.

If you don’t have a food processor, you can mix the dough by hand using a pastry cutter to incorporate the butter.

Use mild vegetable oil if canola is not available for frying, but avoid olive oil as it has a lower smoke point.

Add chopped nuts like pistachios or almonds to the honey coating for added crunch.

For a gluten-free version, experiment with a gluten-free flour blend, but expect a slightly different texture.

FAQs

Can I make struffoli ahead of time?

Yes, you can fry the dough balls up to a day in advance and store them in an airtight container. Add the honey coating and decorate just before serving to maintain the best texture.

What can I use if I don’t have Marsala wine?

If you don’t have Marsala, white wine or a mild citrus liqueur like Limoncello works well as a substitute. You can also omit the alcohol entirely and add a little extra orange zest for flavor.