Struffoli Recipe: Traditional Italian Holiday Dessert

This easy Struffoli recipe brings together simple ingredients like flour, eggs, honey, and citrus zest to create golden, crunchy Italian honey balls coated in a warm honey glaze and topped with sprinkles. These bite-sized treats are a staple in Italian Christmas recipes and often show up on holiday dessert tables alongside other Italian cookie recipes. Their flavor and texture make them one of the most loved Italian desserts traditional to Southern Italy, and they fit beautifully into any list of international desserts with a festive flair.

This recipe relies on a soft, enriched dough that balances just enough fat to keep the texture light but still structured. Using three eggs for two cups of flour builds a rich base that stays tender inside while crisping up in the fryer. The addition of butter and sugar softens the dough further, which helps achieve that slightly chewy interior without turning dense. Resting the dough before rolling improves its elasticity and helps it cut cleanly into small pieces without sticking or pulling.

I’ve tested different dough ratios before. Some versions reduce the eggs and increase the butter, but the texture turns fragile and greasy. Others use more flour, but that makes the bites heavy. This mix holds its shape, fries evenly, and stays crunchy for hours without collapsing under the honey glaze.

Why These Ingredients Matter

I always include both lemon zest and orange zest in my Struffoli ingredients. One without the other feels flat. Lemon sharpens the edges while orange rounds out the flavor. Granulated sugar adds a mild sweetness, but the real character comes from the honey glaze later.

The vanilla gives the dough a warm, mellow base. I avoid almond extract here because it clashes with the citrus. A small amount of baking powder is essential. It’s tempting to skip it, but without it, the dough balls lose their puff and stay too tight.

I’ve seen some Struffoli recipe Italian versions that swap in liqueur or anise flavor, but I keep mine classic. If you’re new to Italian holiday recipes, this combination keeps things bright, balanced, and familiar.

One variation worth exploring is using orange blossom honey if you find it. It doubles down on the citrus notes and adds depth. That said, any mild-flavored honey will do the job well.

You can also take a look at these soft and bright Pistachio Ricotta Cookies Recipe, which use similar flavor notes with a very different texture.

Spotlight on the Honey Coating

The honey glaze isn’t just decoration. It’s what transforms these plain dough balls into a dessert worth remembering. I heat honey with a bit of sugar and a splash of lemon juice. That bit of lemon sharpens the sweetness and helps the glaze cling more tightly.

If you cook the honey too long, it becomes tacky and thick. If you underheat it, the glaze stays runny and doesn’t set. You want the sugar to dissolve completely without bubbling the mixture. Keep the heat low and stir until it smooths out. Once the fried balls go in, coat quickly and gently. Too much stirring knocks off the crisp shell.

I sometimes shape mine into a ring, but a loose mound also works well. Either way, top with the sprinkles while the honey’s still warm so they stick properly.

Step-by-Step: Texture at Every Stage

Once the dough rests, it rolls out easily. You should be able to shape ropes without adding more flour. If it sticks, your dough may have been under-kneaded or over-softened. Add a dusting of flour and keep going.

When frying, aim for oil around 350°F. Too cool and the balls absorb oil and stay pale. Too hot and they brown fast but stay raw inside. I cook in small batches, 2 to 3 minutes each, stirring gently for even color.

The moment they float and turn golden, I scoop them out. Don’t wait for a deep brown. By then, they’re already tough. Drain well before glazing. I’ve made the mistake of rushing straight from fryer to glaze, and the extra oil thins out the honey.

If you love citrus-forward Italian desserts, you might also enjoy my Lemon Tiramisu Recipe for another bright and festive take.

How to Know They’re Done

A finished dough ball feels light and crisp with a gentle bite. If it collapses or tastes doughy, it wasn’t cooked long enough. If it’s hollow or too hard, the oil was too hot. The right ones will have a light golden shell and a soft, slightly cakey center.

The honey glaze sets in about 10 minutes. It should feel tacky but not wet. If it stays glossy and drips down the platter, reheat the honey mixture slightly and re-coat.

Simple Fixes for Common Mistakes

If the dough cracks as you roll it, it’s likely too dry. Add a teaspoon of milk and re-knead. Sticky dough needs more kneading, not more flour.

Flat struffoli after frying? Check your baking powder. An expired leavener or missing salt throws off the structure.

Sprinkles falling off? They must be added right after glazing, while the honey is still warm.

Swaps and Variations

You can use half whole wheat flour for a nuttier base, but you’ll need an extra tablespoon of egg to compensate.

Some people roll the balls in chopped nuts instead of sprinkles. It adds crunch but dulls the color. If you go this route, try pistachios.

Add a teaspoon of orange liqueur to the glaze if serving adults. It adds warmth without overpowering.

Storing and Reheating Notes

Struffoli keeps well at room temperature in an airtight tin for 2 days. I wouldn’t refrigerate them. The honey hardens and the texture suffers.

To revive, place on a baking tray in a low oven (300°F) for 5 minutes. This softens the honey just enough to make them fresh again.

Freezing is not ideal. The glaze never comes back right.

For a fried Italian breakfast idea, you might enjoy these Classic Zeppoli. I serve both on the same tray during December.

Kitchen Notes from Testing

I always use canola oil for frying it has a clean flavor and high smoke point. Resting the dough is non-negotiable. It affects both the shaping and the frying.

Use a slotted spoon, not tongs, to stir during frying. It keeps the balls intact. If doubling the batch, keep finished balls warm in a low oven while frying the rest. Use wide, shallow pans for the honey coating to avoid over-stirring.

Save This Recipe and Join the Conversation

Save this classic Struffoli recipe to your Italian Christmas board so you can find it easily next year. Let me know in the comments if you made it your own with different sprinkles or flavors. I’d love to hear how your batch turned out!