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Traditional Italian Christmas struffoli made with golden fried dough balls coated in honey and decorated with colorful sprinkles.

Nonna's Italian Christmas Struffoli

Traditional Italian Christmas struffoli made with tiny golden fried dough balls coated in warm honey, orange zest, and colorful sprinkles.
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Ingredients Method Notes

Ingredients
  

  • For the Dough
  • 2 cups 250 g all-purpose flour, plus extra for dusting
  • 3 large eggs
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated orange zest
  • ¼ teaspoon salt
  • Neutral oil for frying such as vegetable oil
  • For the Honey Coating
  • ¾ cup honey
  • 2 tablespoons granulated sugar
  • 1 teaspoon finely grated orange zest
  • Colorful nonpareil sprinkles as needed
  • Candied orange peel optional

Method
 

  1. In a large bowl, combine the flour, eggs, sugar, softened butter, vanilla, orange zest, and salt. Mix until a dough forms.
  2. Knead on a lightly floured surface for 5–7 minutes, until smooth. Add a little flour if excessively sticky.
  3. Cover and let the dough rest for 30 minutes.
  4. Divide into portions and roll each into a rope approximately ⅓ inch thick.
  5. Cut the ropes into pieces approximately ⅓ inch long.
  6. Heat 2 inches of vegetable oil in a deep, heavy pot to 350°F (175°C).
  7. Fry the dough pieces in small batches for 2–3 minutes, turning gently, until golden brown.
  8. Remove with a slotted spoon and drain on paper towels.
  9. In a large saucepan over low heat, warm the honey, sugar, and orange zest until the sugar dissolves.
  10. Add the fried dough balls and gently toss until evenly coated.
  11. While still warm, arrange the struffoli in a mound or wreath shape on a lightly oiled serving platter.
  12. Decorate immediately with colorful sprinkles and optional candied orange peel.

Notes

Keep the frying oil close to 350°F.
Fry in small batches to maintain an even temperature.
Cut the dough into small, evenly sized pieces.
Add sprinkles while the honey coating is warm.
Store covered in a cool, dry place for up to 3 days.
This recipe contains wheat, eggs, and dairy.