Struffoli, also known as Italian Honey Balls, are small fried dough spheres coated in a warm, sticky honey syrup and finished with festive sprinkles. This classic Neapolitan Christmas treat is crunchy outside, tender inside, and makes a beautiful centerpiece that the whole family can help prepare.
Quick recipe snapshot
- Traditional Neapolitan Christmas dessert.
- Simple dough with no yeast; easy to prepare.
- Crispy on the outside and soft inside, served in a fragrant honey-orange syrup.
- Decorate with colourful sprinkles or candied fruit for a festive touch.
Table of Contents
- Quick recipe snapshot
- Ingredient notes
- Visual walk-through of the recipe
- Recipe tips and FAQs
- More Italian Christmas recipes you might like
- Full Recipe
Struffoli are deep-fried honey balls that originated in Naples. They vary around Italy and you may see them called Cicerchiata (Abruzzo), Scalilli (Calabria), or Pignolata (Sicily). Regardless of the name, their charm is the same: tiny fried bites glazed with honey and usually decorated for the holidays.
They resemble miniature doughnuts but are crispier on the exterior and slightly softer inside. The honey syrup binds them together and adds a glossy sweetness that pairs beautifully with citrus zest and liqueur in the dough.
Ingredient notes
See the photo below for a visual of the ingredients.
- Italian 00 flour – or plain all-purpose flour works well.
- Rum – dark rum is traditional, but grappa, marsala, or strega can be used. If you prefer no alcohol, replace with water.
- Orange zest – lemon zest can be substituted for a different citrus note.
- Sprinkles – use any colourful sprinkles, candied fruit, or chopped nuts (almonds are common).
- Oil for frying – a neutral oil such as sunflower or vegetable oil is best.
Visual walk-through of the recipe
Follow the step-by-step photos to see the dough stages, rolling, frying, and assembly. The full recipe details are in the recipe card below.
Combine the dry ingredients in a large bowl, make a well, then add melted butter, eggs, and rum. Mix until the dough comes together, then knead into a smooth ball. Wrap and rest for 30 minutes.
After resting, divide the dough and roll each piece into thin logs roughly 1 cm (about 1/2 inch) thick. Cut the logs into small pieces the size of tiny gnocchi, then roll each piece into a ball with your palms.
Place the rolled balls on a floured board in a single layer so they don’t stick. Heat oil in a deep pot to 375°F (190°C) and fry the struffoli in batches, about 30–40 seconds, until golden. Drain on kitchen paper.
Gently warm honey in a large pot until it becomes loose and pourable. Add the cooled struffoli and toss carefully to coat them evenly. Let them sit for 2–3 minutes to absorb the honey.
Shape the honey-coated balls into a ring or a mound on a serving plate. Once the honey sets slightly, scatter sprinkles, candied fruit, or chopped nuts for a festive finish.
Recipe tips and FAQs
Rolling the dough – Avoid flouring the surface unless necessary; the butter in the dough usually prevents sticking and keeps the logs easy to roll.
Shaping – You can pinch and roll small pieces directly, but rolling into logs and cutting gives more consistent-sized balls.
Oil temperature – Use a candy thermometer to maintain 375°F (190°C). Too hot and they brown on the outside while remaining undercooked inside.
Drain well – Drain fried struffoli on kitchen paper to remove excess oil before coating with honey.
Fried and drained struffoli keep for 4–5 days in an airtight container or can be frozen up to 3 months. Reheat or defrost fully, then toss in warm honey and decorate before serving.
Yes. Freeze the fried struffoli for up to 3 months. Thaw completely before coating with honey and adding sprinkles.
More Italian Christmas recipes you might like
- Chocolate Salami (Salame di Cioccolato)
- Panettone Biscotti
- Pandoro Christmas Tree Cake (Italian Christmas Cake)
- Amaretto Mulled Wine (Vin Brulé)
- Panettone Bread Pudding
If you try this Struffoli recipe, please rate it and share your experience in the comments — feedback is always appreciated.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips, and sometimes video to ensure success.
Struffoli (Italian Honey Balls)
By Emily
Equipment
-
Candy or sugar thermometer
-
Heavy-based pot for frying
Ingredients
For the dough
- 3 cups Italian 00 or all-purpose flour (420g)
- ⅓ cup sugar (65g)
- ½ teaspoon baking powder
- 3 large eggs, lightly beaten
- Zest of one orange
- 2 tablespoons dark rum
- 4 tablespoons melted butter (55g)
- Pinch of salt
- Vegetable oil for frying
For coating
- 1 cup honey (300g)
- Sprinkles, candied fruit or chopped nuts to decorate
Instructions
Make the dough
- Place flour, sugar, baking powder, salt and orange zest in a large bowl and stir to combine. Make a well and add melted butter, eggs and rum. Mix until the dough comes together, then knead to a smooth ball. Wrap and rest for 30 minutes.
Fry
- Divide the dough and roll into logs about 1 cm (1/2 inch) thick. Cut into small pieces and roll each into a ball. Place on a lightly floured board in a single layer.
- Heat oil to 375°F (190°C) to a depth of 2–3 inches. Fry the struffoli in batches until golden, about 30–40 seconds. Drain on kitchen paper.
- Warm the honey until fluid, add the cooled struffoli, and gently toss to coat. Let them soak for 2–3 minutes.
Assemble
- Arrange the coated struffoli into a ring or mound on a serving plate. Decorate with sprinkles, candied fruit, or nuts. Allow the honey to cool slightly so the shape holds.
Notes
- Measuring flour – A kitchen scale is recommended. If using cups, spoon the flour into the cup and level off.
- Rolling – Avoid excess flour on the work surface; the butter in the dough should prevent sticking.
- Storage – Struffoli with honey keep well for 2–3 days in an airtight container at room temperature.
Helpful Info for All Recipes
- I use extra virgin olive oil in many recipes unless otherwise noted.
- All vegetables referred to are medium-sized unless stated.
- Recipes are tested using a fan (convection) oven where applicable.
Nutrition
Nutrition information is approximate.