Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. If you make them a day ahead, store at room temperature in an airtight container. Expect the texture to soften slightly.

My dough is sticky. What should I do?

Dust your hands and board lightly with flour and work in small amounts. A short rest in the fridge for 10 to 15 minutes firms the dough and makes rolling easier. Keep a small bowl of flour for fingertips while rolling.

How do I know when the oil is ready?

Use a thermometer for accuracy. Otherwise, drop a small piece of dough in. It should sizzle and float up slowly, forming small bubbles around the edges. If it browns too quickly, the oil is too hot.

Can I bake instead of frying?

You can, but frying gives the classic crisp edges and light interior. Baking will produce a denser texture. If you bake, use a high temperature and small pieces on a parchment-lined sheet, turning halfway to brown evenly.

Why did the honey separate or get hard?

Overheating honey can cause it to loosen and then harden as it cools. Warm it very gently and avoid boiling. If it firms, warm it lightly before coating, but do so slowly.

Easy Classic Struffoli (Italian Honey Balls) 2026

Name: Classic Struffoli (Italian Honey Balls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 3 large eggs; 1/4 cup unsalted butter, melted; 1/2 cup honey; Zest of 1 lemon and 1 orange; Vegetable oil for frying; Rainbow sprinkles for decoration; Pinch of salt

Description

A traditional Italian dessert made of small dough balls fried to a golden brown and coated in honey, often enjoyed during holidays.

Ingredients

Scale

2 cups all-purpose flour
1/4 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, melted
1/2 cup honey
Zest of 1 lemon and 1 orange
Vegetable oil for frying
Rainbow sprinkles for decoration
Pinch of salt

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Instructions

In a large bowl, mix the flour, sugar, and salt.
Add the eggs, melted butter, and citrus zest.
Mix until a dough forms, feeling it turn from sticky to smooth under your hands.
Divide the dough into small portions and roll into thin ropes.
Cut the ropes into small, pea-sized pieces.
In a large pot, heat vegetable oil to 350°F (175°C).
Test with a small piece of dough; it should sizzle gently and float.
Fry the dough balls in batches until golden brown, about 2-3 minutes per batch.
In a large saucepan, warm the honey over low heat.
Add the fried dough balls and stir to coat evenly.
Arrange the honey-coated Struffoli on a platter and decorate with rainbow sprinkles.

Notes

Short-term storage: Store in an airtight container at room temperature for up to two days. For longer storage, refrigerate or freeze with proper precautions.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Frying
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 30mg