Struffoli Italian Honey Balls made with flour, eggs, orange zest, honey, and sprinkles—crispy golden bites that shine at any holiday table.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I actually tried making Struffoli Italian Honey Balls on my own, I had this flashback of my grandma’s kitchen in December—steam fogging up the windows, Bing Crosby playing too loudly on the radio, and the smell of honey and fried dough drifting through the whole house. She used to pile the struffoli into a massive mountain on a chipped Christmas platter, and all the kids (me included) would sneak in and pull a ball or two off the side before dinner. She pretended not to notice, but I’m pretty sure she always knew.
When I tried them years later, mine came out all different sizes—some the size of marbles, others more like golf balls. Honestly, I laughed out loud because it looked like a bowl of mismatched ornaments. But here’s the thing: once they were drenched in that sticky honey glaze and sprinkled with rainbow nonpareils, nobody cared. They tasted like home, like childhood, like the kind of dessert that doesn’t need to be perfect to be unforgettable. And maybe that’s the magic of struffoli—no one’s counting the shape or size; they just want another handful.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Struffoli Italian Honey Balls Recipe?
There’s something about Struffoli Italian Honey Balls that feels like a party. They’re light, crispy, and just sweet enough without knocking you out with sugar. The orange zest in both the dough and the honey gives them this brightness that cuts through all the richness. And the sprinkles? They make the whole thing look like a celebration, no matter the occasion. I once brought a wreath of struffoli to a neighbor’s holiday party, and someone asked if I bought it from an Italian bakery downtown. I almost said yes, but then I figured hey, this is the rare chance I actually made something from scratch, so I took the credit.
What I also love is how versatile they are. You can shape them into a Christmas wreath, pile them into a tall mountain like a festive centerpiece, or just scatter clusters onto little plates. They’re kind of like popcorn—you can’t eat just one.
Ingredient Notes:
Here’s the lineup for Struffoli Italian Honey Balls—nothing too fancy, though each ingredient has a little job to do.
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All-purpose flour: Nothing special here—just the classic bag from the pantry.
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Granulated sugar: Not much of it, which I actually like. They’re sweet, but the honey does most of the heavy lifting.
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Baking powder: Helps give a gentle puff. Don’t go overboard or you’ll lose the delicate bite.
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Salt: A pinch makes the sweet shine brighter. Funny how salt always does that.
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Orange zest: Honestly, it’s what makes struffoli taste like struffoli. I’ve tried lemon before, but orange feels like Christmas to me.
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Eggs: The glue that holds it all together.
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Butter: Because dough without butter is just… sad.
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Liquor: My grandma used to use anisette. I’ve tried rum and limoncello too—each one gives a slightly different vibe.
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Vegetable oil: For frying. Neutral, so it doesn’t overpower.
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Honey: The star of the show. Warm, sticky, shiny, and everything clings together because of it.
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Sprinkles: Optional, but really? Who skips the sprinkles? That’s like skipping lights on a Christmas tree.
How To Make Struffoli Italian Honey Balls?
- Make the dough. Start by whisking the dry stuff together—flour, sugar, baking powder, salt, and orange zest. In another bowl, whisk eggs, melted butter, and a splash of liquor. Pour the wet into the dry, stir, and don’t panic when it looks scrappy. A little kneading fixes everything.
- Rest it. Wrap the dough in plastic and let it rest for about half an hour. Think of it as letting the dough take a coffee break—it comes out easier to handle afterward.
- Shape the balls. Divide the dough into chunks, roll each into ropes, then cut into small pieces. Roll them into balls if you’re patient, or leave them rough if you’re not. I’ve done both.
- Fry away. Heat oil to 375°F and fry in batches. Don’t overcrowd the pan—they need space to puff and turn golden. Scoop them out, drain on paper towels, and try not to eat half of them before the honey step. (Good luck.)
- Make the honey coating. Warm honey with sugar in a skillet until it turns glossy. Add more orange zest. The smell alone is worth the effort.
- Coat and shape. Toss the fried dough balls in the honey until they’re sticky and shiny. Arrange them into a wreath on a platter, or just pile them into a mountain if you’re short on time. Finish with sprinkles, step back, and admire your masterpiece.
Storage Options:
So here’s the deal: Struffoli Italian Honey Balls are best the day you make them. Crisp outside, sticky and glossy, totally irresistible. That said, you can keep them in an airtight container for about 3 days. They’ll soften a bit, but honestly, they’re still delicious. If you’re prepping ahead for a holiday, you can fry the dough balls a day before, then warm the honey and coat them just before serving. It’s a good compromise, and you still get that fresh, sticky magic.
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Variations and Substitutions:
Like a lot of Italian recipes, struffoli changes depending on where your family’s from—and honestly, that’s part of the fun.
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Swap the orange zest for lemon if that’s more your flavor.
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Use anisette, rum, or even brandy for the liquor. Each gives a different little twist.
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Instead of sprinkles, try chopped pistachios or candied fruit. More elegant, less kid-friendly, but delicious.
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Don’t want to fry? Bake the dough balls instead. They won’t be as light, but you’ll still get the honey-coated goodness.
What to Serve with Struffoli Italian Honey Balls?
Struffoli isn’t the kind of dessert that needs a sidekick, but here are a few pairings that work beautifully:
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Espresso or strong coffee—it balances the sweetness.
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A glass of Moscato or Vin Santo if you like wine with dessert.
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Add them to a cookie tray for variety (they’ll be the first to vanish).
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Or just serve them on their own, set in the middle of the table, and watch hands sneak in from every direction.
Frequently Asked Questions:
Can I make struffoli ahead of time?
Yes. Fry the dough balls in advance, but coat them in honey right before serving. It makes all the difference.
Why did mine come out soggy?
Probably the oil wasn’t hot enough. Struffoli need that quick sizzle at 375°F to crisp up.
Do I have to make a wreath?
Not at all. The wreath is traditional, but I’ve seen people make towers, cupcake-sized portions, or even little clusters on skewers. Honestly, once they’re coated in honey and sprinkles, no one’s judging the shape.
That’s Struffoli Italian Honey Balls—messy, sticky, sweet, and absolutely worth the effort. They might not all come out perfect, but that’s kind of the point. They’re about family, tradition, and sneaking just one more bite when you swore you were done.
So tell me, if you make these—are you going all-in with rainbow sprinkles, or keeping it classic with just honey and zest?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Struffoli Italian Honey Balls
Ingredients
For the Struffoli:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Zest of 1 orange
- 3 eggs lightly beaten
- ¼ cup unsalted butter melted
- 2 tablespoons Grand Marnier, limoncello, or rum
- Vegetable oil for frying
For the Honey Coating:
- 1 cup honey
- ¼ cup granulated sugar
- Zest of 1 orange
- Colored sprinkles for decoration
Instructions
Prepare the dough.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and orange zest until evenly combined. In a separate bowl, whisk the eggs, melted butter, and liquor until smooth. Add the wet mixture to the dry ingredients and stir until the dough begins to come together.
Knead and rest.
- Transfer the dough to a lightly floured surface and knead gently until it forms a smooth, cohesive ball. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
Shape the struffoli.
- Divide the dough into eight equal portions, keeping them covered to prevent drying. Roll each portion into a rope approximately 18 inches long. Cut into ½-inch pieces and, if desired, roll each piece into a small ball. Repeat with the remaining dough.
Fry the struffoli.
- Heat 1–2 inches of vegetable oil in a deep frying pan or Dutch oven to 375°F (190°C). Line a baking sheet with paper towels. Working in small batches, carefully lower the dough pieces into the oil. Fry until golden brown and puffed, gently stirring to prevent sticking. Remove with a slotted spoon and place on the prepared tray to drain excess oil. Continue until all dough has been fried.
Prepare the honey coating.
- In a large skillet, combine the honey and granulated sugar. Warm over medium heat, stirring until the sugar fully dissolves and the mixture becomes glossy. Simmer for 3–5 minutes, then stir in the orange zest.
Coat and arrange.
- Add the fried struffoli to the honey mixture, stirring gently to ensure even coating. Cook for an additional 3–5 minutes over low heat. Remove from the heat and allow the mixture to cool briefly. Arrange the coated struffoli into a wreath shape on a platter, or pile into a mound. Garnish generously with colored sprinkles. Allow to set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
