Struffoli
This struffoli recipe is a festive Italian favourite - tiny golden dough balls, citrus zest and limoncello brought together with sticky honey for a seriously moreish treat.
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Ingredients
Method
2) When the dough has rested, remove from refrigerator and cut into golf ball-size pieces. Roll each golf ball into a 1-cm-thick dowel and cut each dowel into 3/4cm pieces. Roll each piece between palms into a ball. Repeat with the remaining dough.
3) Heat the oil in 30-35cm skillet with at least 7cm sides to 190 degrees C. Drop balls into cover about half of the surface of the oil and cook until dark golden brown. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking. When cooked, remove to a tray covered with kitchen towels and drain well. This should make at least 5 batches, so be patient.
4) When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6 to 8-litre saucepan until quite warm, about 65 degrees C, and substantially thinner.
5) Add the struffoli and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.
6) Pour out onto a large serving tray in the form of either a pyramid or a ring. Sprinkle with icing sugar and any other choice of garnish. The struffoli should last a week or as long as your guests allow.
A Neapolitan Christmas classic that’s small, sweet and spectacular!
Looking for a proper celebration dessert? This struffoli recipe is just that - golden, glossy, and made for sharing. Originating in Naples and the wider Campania region, struffoli are little marble-sized balls of fried dough traditionally coated in honey and decorated with candied fruit. They’re especially associated with Christmas, when families serve them as part of the festive feast.
The dough itself is practical to make, and this struffoli recipe includes a splash of limoncello for a delicate citrus flavour - though if the kids are going to be diving in, you may want to leave out the booze. Once fried, the struffoli are coated in warm honey and lemon juice. The result is crisp at the edges, soft in the middle and wonderfully sticky - a little mountain of Italian sweetness that’s impossible to resist. Just how all the classic struffoli dishes should be!
A dusting of icing sugar and candied peel gives this struffoli recipe its festive sparkle. And if you’re looking for further struffoli ideas that bring the fun, add colourful sprinkles, toasted nuts, cinnamon, or extra citrus zest. You could also shape the honey-coated balls into a ring, wreath or festive tower for maximum wow factor.
There’s loads of different ways to flavour struffoli dishes, but once you’ve mastered this struffoli recipe, there’s plenty more Italian baking brilliance to explore. Take a look at Sophie Grigson’s tiramisu with San Marzano, classic panettone, or devilishly decadent deep-fried cannoli. We’re also offering up indulgent mascarpone amaretti cups, or a traditional flourless chocolate Caprese cake. Welcome to la dolce vita!
