Struffoli is a traditional Italian dessert that brings warmth and joy to any holiday table. These tiny, golden fried dough balls are coated in honey and decorated with colorful sprinkles, making them as delightful to look at as they are to eat. Cooking with Nonna, or grandma, means embracing time-honored recipes filled with love and family tradition.
We love how simple ingredients come together to create something truly special in this Struffoli recipe. Whether you’re new to Italian cooking or looking to reconnect with your roots, this dish is a sweet way to celebrate culture and create lasting memories. Let’s dive into making Struffoli just like Nonna does, with a few tips to get that perfect crispy texture and honey glaze every time.
Ingredients
To create authentic Struffoli like Nonna, we focus on simple yet high-quality ingredients. Each component plays a crucial role in achieving that perfect crispy golden dough and luscious honey glaze.
Dough Ingredients
We use these ingredients to craft the tender yet crisp dough balls:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups (250g) | Sifted for light texture |
| Large eggs | 3 | Room temperature |
| Granulated sugar | 2 tablespoons | Adds subtle sweetness |
| Unsalted butter | 2 tablespoons | Melted, for richness |
| Whole milk | 2 tablespoons | Lukewarm, for dough |
| Baking powder | 1 teaspoon | Ensures lightness |
| Vanilla extract | 1 teaspoon | For flavor depth |
| Salt | 1/4 teaspoon | Balances sweetness |
| Lemon zest | 1 teaspoon | Adds fresh citrus aroma |
Honey Coating Ingredients
The honey glaze is key to that sticky, sweet finish on our Struffoli. We use:
- High-quality wildflower honey – 1 cup (240 ml), for natural floral notes and smooth texture
- Orange zest – 1 teaspoon, to heighten aromatic layers
- A splash of Limoncello (optional) – 1 tablespoon, to enhance the citrus profile
Decoration Ingredients
Decoration brings vibrant color and crunch to our Struffoli, reminiscent of festive celebrations:
- Assorted nonpareils or rainbow sprinkles – 1/4 cup, for bright, festive appeal
- Chopped toasted almonds or pistachios – 1/4 cup, for nutty contrast
- Candied orange peel strips – 2 tablespoons, finely chopped, to intensify citrus undertones
With these ingredients carefully measured and prepared, we set the foundation for creating deliciously crispy, honey-coated Struffoli, just like Nonna’s cherished recipe.
Equipment Needed
To make Struffoli just like Nonna, having the right equipment ensures our dough turns out perfectly crispy and the honey glaze coats every bite flawlessly. Here is a detailed list of what we need to gather before starting:
- Mixing Bowls
We need at least one large mixing bowl for combining the dough ingredients thoroughly. A medium bowl will be handy for mixing the honey glaze separately.
- Measuring Cups and Spoons
Accurate measurements are vital for balanced dough. Use precise measuring cups and spoons for flour, sugar, and other ingredients.
- Rolling Pin
To roll out the dough evenly before cutting it into tiny strips.
- Sharp Knife or Dough Cutter
For cutting dough strips into small bite-sized pieces, essential to achieve the classic Struffoli balls.
- Deep Frying Pan or Heavy-Bottomed Pot
A deep pan will allow us to fry the dough balls evenly without overcrowding.
- Candy or Deep-Fry Thermometer
Maintaining the oil temperature around 350°F ensures the dough cooks crisp without burning.
- Slotted Spoon
To safely remove the golden balls from hot oil while draining excess oil.
- Cooling Rack or Paper Towels
Cooling rack helps excess oil drip away, or paper towels can be used for quick absorption.
- Large Mixing Spoon or Spatula
For stirring the honey glaze and gently mixing it through the fried dough balls.
- Decorating Supplies
Bowls for sprinkles, chopped nuts, and candied peel to add the final festive touches.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Mixing dough and honey glaze | One large, one medium |
| Measuring Cups and Spoons | Accurate ingredient measurement | Precision is key |
| Rolling Pin | Even dough rolling | Smooth surface recommended |
| Sharp Knife or Dough Cutter | Cutting dough into small strips | Small size for traditional look |
| Deep Frying Pan or Pot | Frying dough balls | Heavy-bottomed for even heat |
| Candy/Digital Thermometer | Monitor oil temperature | Maintain ~350°F/175°C |
| Slotted Spoon | Removing fried dough balls from oil | Drains oil effectively |
| Cooling Rack or Paper Towels | Draining excess oil | Paper towels for quick use |
| Large Spoon or Spatula | Mixing honey glaze with dough balls | Gentle mixing advised |
| Small Bowls for Decoration | Holding sprinkles, nuts, candied peel | For easy access and even topping |
By preparing these tools we set ourselves up for success in recreating the authentic Struffoli recipe. Each piece of equipment plays a crucial role in delivering that delicate golden crunch and luscious honey coating cherished in Nonna’s kitchen.
Prep Work
Before diving into the joy of frying and glazing, we focus on the essential prep work that sets the foundation for perfect Struffoli. Meticulous preparation ensures our dough is smooth, our workspace organized, and every step flows without a hitch.
Preparing the Dough
We start by combining all-purpose flour, eggs, sugar, butter, milk, baking powder, vanilla extract, salt, and freshly grated lemon zest. Each component plays a crucial role in crafting Struffoli’s signature crispy texture and delicate flavor.
Our step-by-step process:
| Step | Action | Details |
|---|---|---|
| 1 | Sift together flour, baking powder, and salt | Ensures even texture and rising |
| 2 | Cream butter with sugar | Creates lightness in the dough |
| 3 | Beat eggs, add vanilla and lemon zest | Infuses flavor and aroma |
| 4 | Gradually combine wet and dry ingredients | Mix until a smooth dough forms |
| 5 | Knead gently | Develops gluten without toughening |
| 6 | Wrap dough in plastic wrap | Rest at room temperature for 30 minutes |
“Taking time to rest the dough enhances elasticity and makes rolling a breeze.”
Once rested, we roll the dough into thin ropes about ½ inch thick and cut into small pieces around ½ inch long. This size ensures even frying and the perfect bite-sized morsels we love.
Setting Up the Workspace
An efficient, well-organized workspace helps us maintain focus and keeps our Struffoli process seamless. Here’s how we set up:
- Mixing Bowls: One for dough mixing, others for eggs and honey glaze prep.
- Measuring Cups & Spoons: For precise ingredient quantities.
- Rolling Pin & Cutting Tool: For shaping dough uniformly into tiny balls.
- Deep Frying Pan or Heavy Pot: Filled with oil and equipped with a candy thermometer to maintain 350°F.
- Slotted Spoon: To safely remove golden dough balls from hot oil.
- Cooling Rack or Paper Towels: Drains excess oil efficiently.
- Decorating Bowls: Contain sprinkles, chopped nuts, and candied peel within reach for easy coating after glazing.
Tip: Lay out all tools and ingredients before heating the oil. This preparation lets us work confidently and swiftly.
With our dough ready and workstation perfectly arranged, we’re set to create Struffoli that capture the warmth and tradition of cooking with Nonna.
Instructions
Follow these detailed steps to craft authentic Struffoli that capture the warmth of traditional Italian cooking with Nonna. Precision and care in each phase ensure the perfect golden crunch and luscious honey glaze every time.
Making the Dough
- Sift together 2 ½ cups of all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt into a large mixing bowl.
- In a separate bowl, cream 4 tablespoons softened butter and ½ cup granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, fully incorporating each before adding the next.
- Add 1 teaspoon vanilla extract, zest of 1 lemon, and 2 tablespoons whole milk to the wet mixture. Mix well.
- Gradually combine the wet ingredients with the dry mixture using a wooden spoon until a rough dough forms.
- Transfer dough to a lightly floured surface and knead gently until smooth and elastic — about 5 minutes.
- Wrap in plastic and allow to rest at room temperature for 30 minutes. This rest period enhances elasticity making shaping easier.
Shaping the Struffoli
- Divide the rested dough into four equal parts to manage shaping smoothly.
- Roll each piece into a long rope about ½ inch thick on a floured surface.
- Cut each rope into tiny pieces approximately ½ inch in length—these small balls give Struffoli their signature bite-sized appearance.
- Gently roll each piece between palms into small spheres, ensuring uniform size for even frying.
- Place the shaped dough balls on a parchment-lined tray with space to avoid sticking.
Frying the Struffoli
- Heat 4 cups vegetable oil in a deep frying pan or heavy-bottomed pot to 350°F (175°C) using a candy or deep-fry thermometer.
- Fry the dough balls in batches, avoiding overcrowding, for 2–3 minutes or until golden brown and crisp.
- Remove with a slotted spoon, draining excess oil by placing the fried balls on paper towels or a wire rack.
- Allow the Struffoli to cool slightly—this helps maintain their crisp texture before glazing.
| Step | Details |
|---|---|
| Oil Temperature | 350°F (175°C) |
| Frying Time | 2–3 minutes per batch |
| Oil Type | Vegetable oil |
| Quantity per batch | About ½ cup dough pieces |
Preparing the Honey Coating
- In a saucepan, gently warm 1 ½ cups high-quality wildflower honey over medium-low heat.
- Add the zest of 1 orange and a splash (1 tablespoon) of Limoncello for authentic citrus aroma.
- Stir continuously to blend flavors, taking care not to boil the honey — maintain a warm, fluid consistency.
Combining Struffoli With Honey
- Transfer the fried Struffoli immediately into the warm honey mixture.
- Using a large spoon, gently toss the balls to ensure each one is evenly coated with the honey glaze.
- Keep stirring for about 2 minutes until the honey thickens slightly, allowing it to cling perfectly to the golden balls.
Decorating the Struffoli
- Mound the honey-coated Struffoli onto a serving platter, shaping into a dome or ring for traditional presentation.
- Sprinkle abundantly with colorful nonpareils, chopped toasted nuts, and candied orange peel for festive charm.
- Allow the Struffoli to set at room temperature for 1 hour — the honey glaze will firm up creating that signature crisp-honey balance.
By mastering these steps, we recreate the beloved Struffoli recipe loved in Nonna’s kitchen with vibrant flavor and irresistible texture.
Serving Suggestions
To enjoy Struffoli at its best, we recommend serving it in ways that highlight its delightful crunch and sweet honey glaze. Here are our top tips to elevate your Struffoli experience and impress guests with a stunning presentation:
Classic Presentation
Arrange the honey-coated Struffoli in a pyramid or wreath shape on a large serving platter. This traditional style not only looks festive but allows the clusters to hold their form, making it easy to share. Garnish generously with:
- Assorted colorful sprinkles
- Chopped toasted almonds or walnuts
- Thin strips of candied orange peel
This combination adds vibrant color and contrasting textures which enhance the festive spirit and satisfy various taste preferences.
Individual Serving Ideas
For a modern twist, serve Struffoli in small clear glass bowls or dessert cups. Layer the dough balls with:
- A dollop of whipped cream or mascarpone cheese
- A drizzle of extra warmed honey
- A sprinkle of cinnamon or nutmeg for warmth
This creates an elegant and indulgent dessert portion, perfect for dinner parties or intimate gatherings.
Pairing Suggestions
Struffoli pairs beautifully with drinks that complement its sweet and citrus notes. Consider offering alongside:
| Beverage | Notes |
|---|---|
| Espresso or Italian coffee | Cuts through sweetness and refreshes palate |
| Vin Santo (Italian dessert wine) | Enhances honey and citrus flavors |
| Black or herbal tea | Balances richness with lightness |
Storage & Serving Tips
To maintain the perfect crispy texture:
- Serve fresh at room temperature within 24 hours of preparation.
- If storing, keep Struffoli in an airtight container at room temperature to prevent sogginess.
- Avoid refrigeration as it softens the honey glaze and dough texture.
“The secret to enjoying Struffoli like Nonna taught us is to savor it fresh, with loved ones gathered around.”
By following these serving suggestions, we keep the authentic spirit of this traditional Italian dessert alive, making every bite as memorable as those in Nonna’s kitchen.
Make-Ahead Tips
Preparing Struffoli ahead of time lets us enjoy this traditional Italian delight without the stress on the day of serving. Here are our top make-ahead tips to preserve the texture and flavor just like Nonna’s kitchen.
Prepare and Store the Dough
- Make the dough up to 24 hours in advance.
- Wrap it tightly in plastic wrap to prevent drying and store it in the refrigerator.
- Before rolling out, allow the dough to come to room temperature for about 30 minutes to regain elasticity and make shaping easier.
Frying and Cooling
- Fry the dough balls just before coating with honey to ensure maximum crispiness.
- If we must fry in advance, cool completely on a wire rack and store in an airtight container lined with paper towels.
- For best texture, fry no more than 6 hours ahead.
Honey Glaze Preparation
- Warm the honey glaze with orange zest and Limoncello up to a day before serving.
- Store in a sealed jar at room temperature and gently reheat before tossing the Struffoli.
Coating and Assembly
- Tossing the fried dough balls in honey just before serving preserves the crispy exterior.
- If coated ahead, the Struffoli can become sticky and soften.
- However, we can assemble the Struffoli pyramid or wreath shape on a serving platter up to 3 hours ahead, then cover loosely with a clean cloth.
Recommended Make-Ahead Timeline
| Task | Timeframe Before Serving | Storage Method |
|---|---|---|
| Dough preparation | Up to 24 hours | Wrapped in plastic, refrigerated |
| Honey glaze preparation | Up to 24 hours | Sealed jar, room temperature |
| Frying dough balls | Up to 6 hours | Cooled, airtight container |
| Coating and assembling | Up to 3 hours | Covered loosely at room temperature |
“For Struffoli to maintain their iconic crispy crunch and honey glaze perfection, timing is key.“
By following these make-ahead steps, we ensure our kitchen stays calm and the tart sweetness with crunchy bite remains impeccable for every festive gathering.
Storing and Shelf Life
Proper storing is essential to maintain the crisp texture and rich honey flavor of our beloved Struffoli. Here’s how we keep our Struffoli fresh and delicious over time:
Ideal Storage Conditions
- Place the Struffoli in an airtight container to prevent moisture from softening the crunchy dough balls.
- Store the container at room temperature away from direct sunlight and heat sources.
- Avoid refrigeration as the cold environment may cause the honey glaze to crystallize and the dough to become soggy.
Shelf Life Overview
| Storage Method | Duration | Notes |
|---|---|---|
| Airtight at room temperature | Up to 5 days | Best consumed within 2-3 days for ideal crispiness |
| Refrigerator | Not recommended | Leads to loss of texture and flavor |
| Freezer | Not recommended | Honey glaze and texture degrade |
Tips for Maintaining Freshness
- If making Struffoli ahead, keep the fried dough balls separate from the honey glaze until just before serving. This step preserves the signature crunch.
- When ready to serve, gently toss the fried dough balls in the warm honey glaze, then decorate. This ensures evenly coated Struffoli with a fresh, crisp bite.
- For extended celebrations, prepare Struffoli in small batches and coat as needed to enjoy the freshest texture.
“The secret to our Nonna’s perfect Struffoli crunch lies not only in the frying but also in how we store and serve it. Keeping them airtight and separate from the honey until the last moment makes all the difference.”
By following these storage tips, our Struffoli will stay golden, crisp, and full of that luscious honey goodness just like Nonna made.
Conclusion
Making Struffoli with Nonna’s recipe brings more than just a delicious treat to the table—it connects us to a cherished tradition filled with warmth and love. The process, from mixing the dough to the final honey glaze, invites us to slow down and savor each step.
By embracing these time-honored techniques and simple ingredients, we can recreate that perfect balance of crispy texture and sweet flavor every time. Whether it’s a festive celebration or a cozy family gathering, Struffoli reminds us that the best recipes are those shared together.
Frequently Asked Questions
What is Struffoli?
Struffoli is a traditional Italian dessert made of small, deep-fried dough balls coated in honey and decorated with colorful sprinkles, nuts, and candied orange peel. It’s typically enjoyed during festive occasions.
What ingredients are needed to make authentic Struffoli?
Essential ingredients include all-purpose flour, eggs, sugar, butter, milk, baking powder, vanilla extract, salt, lemon zest for the dough, plus wildflower honey, orange zest, and optional Limoncello for the honey glaze.
How do I achieve the perfect crispy texture for Struffoli?
Fry the dough balls in hot oil (about 350°F/175°C) until golden brown and crisp, then immediately coat them with warm honey mixture to retain their crunch and sweetness.
Can I prepare Struffoli in advance?
Yes, you can make the dough and honey glaze up to 24 hours ahead. Fry the dough balls just before serving and toss them in honey to keep them crispy.
How should I store Struffoli to keep it fresh?
Store Struffoli in an airtight container at room temperature, away from heat and sunlight. Avoid refrigeration to prevent sogginess. Consume within 2-3 days for the best texture and flavor.
What equipment is needed to make Struffoli?
You will need mixing bowls, measuring tools, rolling pin, sharp knife or dough cutter, a deep frying pan or pot, a candy or deep-fry thermometer, a slotted spoon, and cooling racks or paper towels.
How do I decorate Struffoli for a festive look?
After coating the fried dough balls with honey, decorate them with colorful sprinkles, chopped nuts, and candied orange peel. Arrange in shapes like pyramids or wreaths for a traditional presentation.
What can I serve with Struffoli?
Struffoli pairs well with espresso, Vin Santo, or tea. You can also serve it layered with whipped cream or mascarpone with a drizzle of honey and a sprinkle of cinnamon for a modern twist.