Italian Honey Balls (Struffoli)

Italian Honey Balls, also known as Struffoli, are tiny bites of golden, pillowy dough drenched in a sweet honey glaze. Traditionally served during Easter and Christmas, these festive treats are a beloved staple in Italian homes and bakeries alike.

Prep Time 25

Cook Time 25

Resting Time 30

Total Time 1 20

Equipment

stand mixer fitted with the paddle attachment optional
large heavy-bottomed pot with tall sides or an electric deep fryer
deep fry or instant read thermometer (if not using an electric deep fryer)
large trays or baking sheets lined with paper towels
slotted spoon or strainer
sharp knife or bench scraper

Ingredients

Instructions

Make the Dough

In a large bowl, whisk together the flour, salt, and baking soda. Set aside.
5 cups all-purpose flour, plus more as needed, 1 teaspoon baking powder, 1 teaspoon kosher or fine sea salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and creamy, about 2–3 minutes.
½ cup (4 ounces or 1 stick) unsalted butter, room temperature, 1 cup white granulated sugar
Add the eggs, 1-2 at a time, mixing well after each addition.
5 large eggs, room temperature
With the mixer on low, add the flour in 4-5 batches, mixing well after each addition. Add ⅓ cup of vermouth, and mix until a soft, but workable dough forms (it will be sticky). If the dough is too sticky, add a little more flour, ½ tablespoon at a time. If the dough seems too dry, add a splash more vermouth.
⅓ cup dry (white) vermouth, plus more if needed
Transfer the dough to a lightly floured surface and knead briefly until smooth. Cover with plastic wrap or a clean towel and let rest for 30–60 minutes at room temperature. This helps relax the dough so it rolls more easily.

Roll and Cut the Dough

Divide the dough into smaller, manageable portions. On a lightly floured surface, roll each piece into a long rope, roughly ½ inch thick. Cover the remaining dough with a towel while you continue to roll and cut so it doesn't dry out.
Using a knife or bench scraper, cut the ropes into ½-inch pieces. Lightly toss the pieces with a small sprinkle of flour so they don’t stick together while you finish cutting the remaining dough. They will look like tiny pillows, but they will puff up and become round when fried.

Frying the Dough

Pour 2–3 inches of oil into a heavy pot and heat to 350°F (175°C). If using an electric deep fryer, fill and preheat according to the manufacturer's directions.
oil for frying
Working in small batches, fry the dough pieces for 2–3 minutes, stirring occasionally, until puffed and golden brown. Remove the struffoli with a slotted spoon (or the fryer basket if using a deep fryer), and transfer to a paper towel–lined tray to drain. Continue frying the remaining pieces, adjusting the temperature of the oil as needed to maintain it at 350℉.

Honey Topping

In a large saucepan, combine the honey, vanilla, 1 cinnamon stick (or ½ teaspoon ground cinnamon), and the lemon zest (or a small splash of lemon oil). Warm over low heat, stirring occasionally, until the honey is loose and fragrant. Do not boil.
2 cups (24 ounces) mild honey, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon or 1 whole cinnamon stick, 1-2 teaspoon freshly grated lemon zest
Add the warm fried struffoli to the pot with the honey and gently toss until evenly coated.

Arrange and Decorate

Transfer the coated struffoli to serving trays and shape as desired. Add the sprinkles while the honey is still warm so they stick. Serve immediately or store at room temperature for later.

Notes

The dough should be soft but not sticky. I prefer adding any extra flour while kneading so I can get a feel for it, rather than adding it to the mixer.
Work with small portions of dough at a time when rolling and cutting.
Keep the remaining dough covered so it doesn’t dry out.
Don't overcrowd the fryer. This ensures the dough cooks evenly.
Keep the oil temperature steady at 350℉. If the oil is too hot, the struffoli will brown too quickly before puffing; if it's too cool, they will absorb excess oil.
Warm the honey over low heat only. Do not bring it to a boil.
I like to use lemon oil in the honey, as it has a more concentrated lemon flavor.

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.

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