Struffoli are tender, bite-sized balls or logs of fried dough coated in sweet, luscious honey. In our home, they were always on hand during the Christmas holidays. My mother kept a large brown crock filled with struffoli tucked away in a cool, dark spot—likely a closet—covered with a plate.
Whenever company stopped by, she would spoon the struffoli onto a plate, finish them with a shower of colorful sprinkles, and serve them with other cookies and tea. It was a simple ritual, but one that made guests feel instantly welcome.
And there was no shortage of visitors. My mother’s house was a gathering place—friends dropped in to play Yahtzee or Scrabble, or simply to sit, talk, and enjoy something sweet. Struffoli weren’t just a dessert; they were part of the rhythm of hospitality, conversation, and connection that defined our holidays.
Struffoli (honey balls)
I was curious about the origins of struffoli—often referred to as “honey balls.” While I always assumed they were distinctly Italian, I didn’t realize that versions of these deep-fried, marble-sized dough pieces may date back thousands of years.
Across Italy, there are numerous regional variations, each with subtle differences in shape, texture, and preparation. Some recipes have wine or vanilla or almond flavors.
Honey-coated, fried dough also appears in the baking traditions of other countries, suggesting an ancient lineage tied to celebration and preservation.
In Calabria, where my mother’s family is from, struffoli are also known as scalilli. Traditionally, struffoli should be crunchy on the outside, yet very light and airy within—generously coated in honey and finished with colorful sprinkles.
Making Struffoli
Prep Time: 20 min
Cooking Time: 20 min
Yield: 6 portions
Ingredients
2 Cups AP Flour, sifted
1 tsp Orange, zest
1 tsp Lemon, zest
2 Tbsp Sugar
1/2 tsp. Kosher salt
1 Tbs Baking powder
1 Tb Pinot grigio, optional
1 tsp Vanilla extract
3 ea. Eggs, whisked
4 Tbsp Butter, melted
How to Prepare Struffoli
Step 1 Making the dough
Place the flour, orange and lemon zest, sugar, salt and baking powder into a bowl & mix to incorporate. Be careful not to zest the white, bitter pithe into the bowl, just the orange/yellow outer skin of the citrus fruits.
Add the wine, vanilla, eggs and melted butter to the flour blend and whisk to incorperate.
Knead the dough for 6 minutes, this helps to create balls without cracks! Form a dough ball and refrigerate for 30 minutes.
When the dough has rested, cut off pieces and roll into logs. Cut the logs into the desired shape and form into marbles or logs by hand. It takes time to roll the balls so that they are round and without cracks, but the fried balls will be much nicer.
If your hands are sticking, dust a little flour onto the cutting board.
Step 2 Frying
Set up a heavy pot (I like to use a sauteuse) with oil, heat to 350°F and carefully fry the struffoli in batches. They will float & get a nice golden color when cooked.
Strain with a slotted spoon onto a sheet pan with paper toweling, when the oil gets hot again, repeat until all of the struffoli are fried.
Step 3 Storing/ eating
Store in a covered container, covered with good honey and serve, topped with colorful sprinkles.
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