The name of this traditional Italian confection varies depending on the region: in the Naples area, they are known as Struffoli and are among the most popular Christmas treats; in the Abruzzi region, they are known as Cicerchiata and are in high demand during Carnival. Simple sweet dough balls wrapped in caramelized honey are the basic idea. They are tasty and durable, allowing you to prepare them at the start of the holiday season and give them to guests who are coming over to wish you a happy holiday. Store for up to two weeks in an airtight container. If desired, add some candied orange or lemon peel as a garnish.
| Prep Time: | 25 mins |
| Cook Time: | 2 mins |
| Additional Time: | 30 mins |
| Total Time: | 57 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 ¾ cups all-purpose flour
- 4 eggs
- 5 ½ tablespoons butter
- 2 tablespoons white sugar
- 1 egg yolk
- ½ lemon, zested
- ½ teaspoon rum extract
- 1 pinch salt
- 1 ½ (12 ounce) jars honey
- vegetable oil for frying
- ¼ cup sugar sprinkles, or to taste
Instructions
- Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
- Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
- Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
- Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
- Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.
- You can also shape the struffoli on a wet work surface and then transfer to a serving plate. Or you can make a ring shape using a ring cake mold lined with parchment paper. Some water will help with the shaping and prevent too much sticking.
Nutrition Facts
| Calories | 636 kcal |
| Carbohydrate | 111 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 94 mg |
| Sugars | 65 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Struffoli is fried till the balls light and crispy throughout.. I make them about the size of a ceci bean (chickpea). The taste and texture are similar to the crispy ends of a funnel cake The honey hardens to a taffy consistency. You eat them by picking them off the wreath shape and so you can nibble at them while sitting around the table. It is great with coffee or after dinner drinks. Also fun to just have at the sideboard during holiday time. It’s an Italian pastry, but, you sort of eat it like a candy
I thought these were supposed to be more like little doughnuts, but they turned out to be little cookies. No matter, though, they were delicious! I made them for my son’s ancestry holiday program at school and the plate was EMPTY after 5 minutes! The only change I made was to add about a cup of water to the dough because it was too crumbly as is. Otherwise, I followed the recipe exactly and they were great! Thank you!