Struffoli Italian Honey Balls

Struffoli Italian Honey Balls are deep fried morsels of dough which are then dipped in a lemon honey syrup and topped with festive sprinkles.

Course Dessert

Cuisine Italian

Keyword Struffoli Italian Honey Balls

Prep Time 45

Cook Time 15

Total Time 55

Servings

Calories 389kcal

Ingredients

4 large eggs
3 tablespoons sugar
1/4 cup melted butter
1 teaspoon pure vanilla extract
2 tablespoons Grand Marnier liquor limoncello, grappa or rum are also good choices
zest from 1 whole lemon you can also use orange zest
1/4 teaspoon fine sea salt
1 teaspoon baking powder
2 ½ cups all purpose flour plus approximately 2 to 3 tablespoons for kneading
vegetable oil for deep frying

Honey Mixture

1 cup honey
grated zest of one orange
sprinkles of your choice

Instructions

In a medium sized bowl whisk together the eggs, sugar, melted butter, vanilla extract, liquor and zest.
Stir in the salt, baking powder, 2 ½ cups of the flour, just until you achieve a soft malleable dough.
Transfer the dough to a lightly floured work surface and with floured hands knead lightly for a minute, while adding in only enough flour to achieve a slightly tacky dough.
Cover the dough with plastic wrap and allow to rest for a 1/2 hour.
Cut off small pieces of dough at a time and roll out into 1/2 inch thick ropes. If the dough feels sticky, dust your hands lightly with flour.
Cut the ropes into small pieces the size of a hazelnut and shape into round balls with your hands.
Transfer the shaped balls to parchment lined cookie sheets and repeat with the remaining dough. (you'll need 2 parchment lined cookie sheets)
Fill a large and heavy deep sauce pot with oil, reaching about 2 inches high in the pot.
Heat the oil over medium high heat to about 350 degrees F. Use a candy thermometer for accuracy.
Fill a spider ladle or skimmer ladle with the pieces of dough and then using the ladle gently lower it into the hot oil.
Fry until golden brown for about 1 1/2 to 2 minutes, then transfer onto a paper towel lined tray to drain.
Repeat with the remaining pieces of dough. I fried the tiny balls in 3 batches)
In a separate large frying pan, heat the honey and orange zest to a gentle simmer over low heat.
Remove the warmed honey from the heat.
Add all the fried struffoli to the warmed honey and gently stir till the fried balls are evenly coated.
Arrange the honey balls on a serving plater and pour any remaining honey mixture over the struffoli.
Top with sprinkles of your choice and serve slightly warm or cooled off.

Notes

Add your own touch by garnishing with your own choice of festive sprinkles, candied cherries or even roasted hazelnuts!

Store the struffoli covered at room temperature and enjoy within 3 days...if they last that long!

Nutrition