Classic Struffoli
Golden, honey-glazed Italian holiday treats — crispy on the outside, soft on the inside!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1 cup honey
- 1/4 cup sugar (for syrup, optional)
- Colored sprinkles for topping
- Vegetable oil, for frying
Instructions
- In a mixing bowl, whisk together flour, sugar, salt, and baking powder.
- Add the eggs, softened butter, vanilla, and lemon zest. Mix until a soft dough forms.
- Knead the dough for 3–4 minutes, then cover and let it rest for 20 minutes.
- Roll the dough into thin ropes and cut into small marble-sized pieces.
- Heat oil in a deep pot to 350°F (175°C). Fry the dough pieces in batches until golden and crisp.
- Drain on paper towels.
- In a saucepan, warm honey (and sugar if using) until smooth and slightly runny.
- Add the fried struffoli to the warm honey and gently toss to coat.
- Arrange them in a mound or ring shape on a plate.
- Top generously with colored sprinkles and let them set before serving.
Tips
- Don’t overcrowd the fryer — the dough puffs better with space.
- Add orange zest for a stronger citrus flavor.
- For crispier struffoli, fry until deep golden brown.
- They store well in an airtight container for up to 3 days.
