Struffoli are tiny, golden Italian fried dough balls coated in honey—traditionally served during Christmas in Italy. Crispy on the outside, soft inside, and sweetly sticky, they make a festive centerpiece or a delightful treat for the holidays.
Ingredients
- 2 cups all-purpose flour
- 6 large eggs
- 1 pinch baking powder
- 1/8 teaspoon salt
- Vegetable oil, for frying
- 1 cup honey
Instructions
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Crack the eggs into the dry ingredients and mix with a fork until a sticky dough begins to form.
- Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5–7 minutes.
- Divide the dough in half. Wrap one half in plastic wrap and refrigerate while you work with the other half.
- Roll the dough into long, thin ropes, about ¼ inch in diameter. Cut the ropes into small pieces, roughly ¼ inch long.
- Heat vegetable oil in a deep skillet or saucepan to 350°F. Fry the dough pieces in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- In a small saucepan, gently warm the honey over low heat. Add the fried dough balls to the honey and toss until fully coated.
- Arrange the struffoli in a mound on a serving plate. Repeat the process with the remaining dough. Allow to cool slightly before serving.
