I love how festive and nostalgic these honey balls are—they remind me of warm kitchens, holiday music, and the comforting buzz of family gatherings. Unlike the harder versions of Struffoli, this recipe creates soft, pillowy balls that soak up just the right amount of honey without becoming soggy. They’re fun to make, especially when I shape them into a wreath or mound and decorate them with colorful sprinkles, candied fruit, or nuts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 tablespoons salted butter, softened
⅓ cup granulated sugar
3 large eggs
3 large egg yolks
2 ¼ cups all-purpose flour
1/16 teaspoon salt
1 tablespoon orange zest (about half a navel orange)
1 teaspoon mandarin or clementine zest
1 tablespoon Grand Marnier (optional)
Honey Coating
1 cup honey
Decoration and Garnish (optional but fun!)
1 tablespoon nonpareils
4 oz candied fruit
½ cup chopped nuts
Directions
Prepare the Dough
I start by mixing the softened butter and sugar in a large bowl until creamy.
Then I add the eggs one at a time, followed by the orange zest, mandarin zest, and Grand Marnier if I’m using it.
I stir in the flour and salt, mixing until a soft dough forms.
Rest and Shape the Dough 4. On a lightly floured surface, I knead the dough for about 5 minutes until it becomes smooth. 5. I wrap it in plastic and let it rest for 30 minutes to relax the gluten and make shaping easier. 6. Once rested, I divide the dough into 4 equal parts and roll each into long ropes, about ½ to ¾ inch thick. 7. I cut the ropes into raspberry-sized pieces, lightly flouring my hands if the dough sticks.
Fry the Dough Balls 8. I heat oil in a deep pot to 350°F (175°C), then fry the dough balls in small batches for 2–3 minutes, flipping occasionally until golden brown. 9. After frying, I transfer them to a paper towel-lined plate to drain the oil.
Honey Coating 10. In a large saucepan, I heat the honey over low heat until it liquifies and begins to foam. 11. I add the fried dough balls and gently toss them until they’re all evenly coated.
Decorate and Serve 12. I transfer the honey-coated Struffoli to a serving platter and shape them into a mound or a wreath. (For a wreath, I place an inverted glass in the center before arranging the balls around it.) 13. While still warm, I decorate them with sprinkles, candied fruit, and chopped nuts. 14. I let them cool completely before serving so the honey sets and holds the shape.
Servings and Timing
This recipe makes about 8 servings.
Prep time: 27 minutes
Cook time: 13 minutes (3 minutes per batch)
Rest and chill time: 30 minutes
Total time: 1 hour 10 minutes
Variations
Alcohol-Free Version: I simply skip the Grand Marnier for a kid-friendly and non-alcoholic version.
Extra Citrus: I sometimes add lemon zest or a splash of citrus juice for more brightness.
Nutty Garnish: Toasted hazelnuts or almonds add a delicious crunch on top.
Spiced Honey: I occasionally stir a pinch of cinnamon or cardamom into the honey for a warm, spiced finish.
Wreath Presentation: Using an inverted glass to form a wreath is one of my favorite presentation tricks—it looks beautiful on a holiday dessert table.
Storage/Reheating
I store the Struffoli in an airtight container in the refrigerator:
In the fridge: Up to 3 days
Because they’re soft on the inside and fried, I find they taste best on the first day. I don’t recommend freezing them since it affects the texture and honey coating.
FAQs
Can I make Struffoli in advance?
Yes, I often prepare the dough ahead and keep it wrapped in the fridge for a few hours. I fry and glaze them the day I plan to serve for the best texture.
Why is my dough sticky?
This dough is naturally a bit sticky. I lightly flour my hands and work surface as needed but avoid adding too much extra flour, which can toughen the dough.
Can I use different zests or flavorings?
Absolutely. I’ve used lemon zest, lime zest, or even a splash of vanilla extract for different variations.
What oil is best for frying Struffoli?
I usually use a neutral oil like canola or vegetable oil. I make sure it’s heated to 350°F to keep the balls from soaking up too much oil.
Can I serve this warm or cold?
I prefer serving Struffoli at room temperature once the honey has set. They’re soft, sweet, and just the right amount of chewy.
Conclusion
These Easy Italian Honey Balls are one of my favorite holiday traditions. They’re simple, festive, and bursting with nostalgic flavors from citrus zest to warm honey. Whether I shape them into a wreath or pile them high on a platter, Struffoli always brings joy to my table and gets rave reviews from family and guests alike.
These soft and golden fried dough balls are tossed in warm honey and finished with festive sprinkles for a true Italian Christmas tradition. An authentic struffoli recipe with orange zest and Grand Marnier for extra flavor.
Ingredients
For the Dough:
5 tbsp salted butter, softened
⅓ cup granulated sugar
3 large eggs
3 large egg yolks
2 ¼ cups all-purpose flour
1/16 tsp salt
1 tbsp orange zest (about ½ a navel orange)
1 tsp mandarin zest (from 1 mandarin or clementine)
1 tbsp Grand Marnier (optional)
Honey Coating:
1 cup honey
Decorations & Garnish:
1 tbsp nonpareils
4 oz candied fruit (optional)
½ cup chopped nuts (optional)
Instructions
1. Prepare the Dough:
In a large mixing bowl, cream the softened butter and sugar.
Add eggs one at a time, then mix in the orange zest, mandarin zest, and Grand Marnier (if using).
Add flour and salt. Mix until a soft dough forms.
2. Rest the Dough:
Transfer dough to a floured surface and knead for about 5 minutes.
Wrap in plastic wrap and let it rest for 30 minutes.
3. Shape the Dough:
Divide dough into 4 portions. Roll each into ropes (½–¾ inch thick).
Cut into ½-inch pieces—about the size of a raspberry.
4. Fry the Dough Balls:
Heat oil to 350°F (175°C).
Fry dough pieces in small batches for 2–3 minutes, stirring until golden brown and puffed.
Remove with a slotted spoon and drain on paper towels.
5. Coat with Honey:
In a saucepan, gently heat honey until it liquifies and foams.
Add the fried dough balls and toss to coat evenly.
Transfer to a serving dish and shape into a mound or wreath. For a wreath, place a glass in the center and arrange struffoli around it; remove glass once set.
6. Decorate:
While still warm, garnish with nonpareils, candied fruit, and/or chopped nuts.
Let cool completely before serving so the honey sets.
Notes
These struffoli are soft on the inside like mini donuts—not crunchy.
Best enjoyed the day they’re made.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Not suitable for freezing.
Prep Time:27 minutes
Cook Time:3 minutes (per batch) + 40 minutes total
