Description
Authentic Struffoli Holiday Honey Balls coated in warm honey glaze with citrus zest and sprinkles. A festive Italian Christmas dessert.
Ingredients
Scale
Dough
- 1 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon salt
- Zest of 1/2 lemon
- Zest of 1/2 orange
- 3 eggs
- 1 tablespoon rum, grappa, or vanilla
Honey Glaze
- 1 cup honey
- 2 tablespoons sugar
- 1/4 cup water
- 1/4 cup colored sprinkles
Instructions
- Make the Dough Base:
In a bowl, combine flour, sugar, salt, lemon zest, and orange zest. - Add Wet Ingredients:
Add eggs and rum (or vanilla). Mix until the dough comes together. - Knead:
Transfer to a lightly floured surface and knead for 5–7 minutes until smooth. - Rest the Dough:
Cover and let rest for 20–30 minutes to relax gluten. - Shape the Dough:
Cut dough into small ropes and slice into chickpea-sized pieces. Roll each piece into a tiny ball. - Fry the Struffoli:
Heat oil to 350°F (175°C). Fry balls in batches until lightly golden, about 2–3 minutes. Drain on paper towels. - Make the Honey Glaze:
In a saucepan, warm honey, sugar, and water until melted and smooth (do not boil). - Coat the Struffoli:
Pour warm honey mixture over the fried balls and toss to coat evenly. - Shape and Decorate:
Arrange into a mound or wreath on a serving plate. Sprinkle with colored sprinkles.
Notes
Fry in small batches to ensure even browning.
Keep the honey glaze warm for smooth coating.
For a traditional presentation, shape into a festive wreath.