A Little Dough, A Big Story
Let me tell you about my first struffoli. My Nonna Rosa made them every Christmas Eve. The kitchen smelled of honey and hot oil. I was just a girl, watching her quick hands shape the dough.
She called them “Golden Honey Balls of Christmas Joy.” I still laugh at that. To me, they were just delicious, sticky little bites. Now I know they are so much more. They are a hug from the past. They connect us to family we miss.
Why These Tiny Balls Matter
This recipe is simple. Flour, eggs, a little sugar. But when you fry them, magic happens. They puff up into golden nuggets. Then you coat them in warm, sweet honey.
This matters because it is about sharing. You make a big, shiny mound on a platter. Everyone gathers around to pluck a piece. It is food that brings people together. That is the real joy.
Do you have a holiday treat that makes your family gather close? I would love to hear about it.
Let’s Make the Dough
First, mix your dry things in a big bowl. Then add the wet things. Stir until it becomes a soft dough. It might feel a bit sticky. That is just fine.
Knead it for just thirty seconds. That is all it needs. Wrap it up if you are not ready. The dough can wait for you. Fun fact: the name “struffoli” might come from the Greek word for “round.” Isn’t that nice?
The Sizzle and The Sparkle
Now, we cut the dough into tiny pieces. Do not worry about making perfect balls. Little lumps are perfect. Heat your oil carefully. You want it hot but not smoking.
Fry them in small batches. They will dance in the oil. Doesn’t that smell amazing? Fry until they are golden and crisp. Let them cool completely on paper towels. This step is important for crunch.
What is your favorite smell in the kitchen during the holidays? Is it citrus, or spices, or maybe something baking?
The Sweet, Sticky Finish
Warm your honey in a pan. You will see little bubbles. That means it is ready. Take it off the heat and add your cool balls. Stir gently to coat every piece.
This is where the magic happens again. The honey soaks in just a little. Now add the sparkles! Those are the nonpareils. You can add almonds or candied fruit too. Pile it all high on a plate.
Let it set before you serve. The wait is hard, I know. But it makes the honey just right. Not too runny.
Your Turn to Share the Joy
Making this is a small act of love. You are making edible sunshine. Each little ball is a bit of effort. Together, they become a mountain of sweetness.
That is the second reason this matters. Cooking teaches us that small things add up. Little steps create something wonderful to share. It is a good lesson for life, don’t you think?
Will you make your struffoli mound classic, or will you add all the optional fruits and nuts? Tell me your plan.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all-purpose flour | 2 cups (10 ounces/283 grams) | |
| sugar | ¼ cup (1¾ ounces/50 grams) | |
| table salt | ½ teaspoon | |
| baking powder | ¼ teaspoon | |
| large eggs | 3 | lightly beaten |
| unsalted butter | 4 tablespoons | melted and cooled slightly |
| vanilla extract | 2 teaspoons | |
| vegetable oil | 2 quarts | for frying |
| honey | 1 cup | |
| multicolored nonpareils | 2 tablespoons | plus extra for garnish |
| sliced almonds | ¼ cup | toasted (optional) |
| candied orange peel | 2 tablespoons | chopped fine (optional) |
| candied cherries | 8 | for garnish (optional) |
Instructions
Step 1: First, line your baking sheets. Mix your dry ingredients in a big bowl. Then, stir in the eggs, butter, and vanilla. A soft, slightly sticky dough will form. Knead it into a ball for just half a minute. (If your hands get sticky, a little butter on them helps!)
Step 2: Heat your oil in a deep pot. Divide your dough into six pieces. Flatten one piece into a small rectangle. Cut it into little bits, like tiny pillows. Place them on your baking sheet. What do you think these little dough bits are called? Share below!
Step 3: Now, fry them in small batches. Use a slotted spoon to lower them in gently. They will foam and sizzle happily. Cook until they are a perfect golden brown. Let them drain and cool completely on paper towels.
Step 4: Time for the honey magic! Warm the honey in a saucepan until it bubbles. Take it off the heat and stir in your cooled balls. This coats every piece with sweet, sticky joy. (Always use a big pot so you have room to stir!)
Step 5: Let the honey mix cool for five minutes. Then, stir in your sprinkles. Gently pile everything onto a lightly oiled platter. Add your cherries and extra sprinkles for a festive look. Let it set before everyone digs in.
A Little Story from My Kitchen
My Nonna called these “honey balls.” We made them every Christmas Eve. The kitchen smelled of frying dough and warm honey. My job was to add the final sprinkles. I always ate a few first, of course. Doesn’t that smell amazing? It brings back such happy memories.
It’s a simple dough, just flour, eggs, and a little sugar. The magic happens in the hot oil. They puff up into these golden nuggets. I still laugh at how fast they disappear from the platter. Making them is a wonderful family tradition.
Creative Twists
Lemon Zest Joy: Add a teaspoon of lemon zest to the dough. It gives a lovely, bright flavor.
Chocolate Drizzle: Skip the sprinkles. Drizzle the finished mound with melted dark chocolate.
Warm Spice: Stir a pinch of cinnamon into the honey as it warms. It smells like Christmas morning.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve these on a big platter for everyone to share. A cup of strong espresso is perfect for grown-ups. For a festive non-alcoholic drink, try sparkling apple cider. The bubbles cut through the sweetness nicely. A small plate of orange slices makes a fresh, pretty side. Which would you choose tonight?
Keeping the Joy for Later
These honey balls stay happy for days. Let them cool completely first. Then, cover the platter with waxed paper and plastic wrap. They keep at room temperature for three days.
You can also freeze them before adding the honey. I freeze the fried, cooled balls in a bag. They keep for a month. Thaw them on the counter before the honey step.
I once made a double batch for a big party. Freezing half was a lifesaver. It meant less last-minute fuss. Batch cooking gives you more time for joy later.
This matters because holiday time is precious. A little planning makes more room for stories and laughter. Have you ever tried storing it this way? Share below!
Little Hiccups and Easy Fixes
Is your dough too sticky? Just grease your hands lightly. A little oil on your palms fixes it. I remember when my dough stuck to everything.
Is the oil temperature wrong? Use a thermometer. If the balls brown too fast, turn the heat down. If they soak up oil, the heat is too low.
Is the honey coating too thick? Heat it gently until it bubbles. Thin, hot honey coats each ball perfectly. This creates a lovely, shiny finish.
Getting the temperature right matters for texture. It makes the balls crisp, not greasy. A good coat of honey matters for flavor in every bite. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture might be a bit different.
Q: Can I make it ahead? A: Yes! Fry the balls up to 3 days early. Add the honey on the day you serve.
Q: What if I don’t have nonpareils? A: Use other sprinkles. Tiny silver balls or even toasted coconut work.
Q: Can I make a smaller batch? A: Absolutely. Just cut all the ingredients in half. Use a smaller pot for frying.
Q: Are the nuts and cherries needed? A: No, they are just pretty extras. The honey and sprinkles are the real stars. *Fun fact: In some families, the mound shape represents the abundance of the season.* Which tip will you try first?
From My Kitchen to Yours
I hope you make a wonderful, sticky mess. I hope your kitchen smells of honey and warmth. These little balls are bites of pure happiness.
I would love to hear about your cooking adventure. Tell me about your family’s version. Have you tried this recipe? Please share your story in the comments below.
Happy cooking!
—Elowen Thorn.
Golden Honey Balls of Christmas Joy
Ingredients
Instructions
- Line 2 rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking powder together in large bowl. Add eggs, melted butter, and vanilla and stir with rubber spatula until soft dough forms. Transfer dough to counter and knead briefly to bring together into ball, about 30 seconds. Dough will be slightly tacky. (Dough can be wrapped in plastic wrap and refrigerated for up to 24 hours.)
- Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium heat to 350 degrees. While oil heats, divide dough into 6 equal pieces, about 3 ounces (85 grams) each. Flatten 1 piece of dough into 5 by 3-inch rectangle, with shorter side facing you (lightly grease your hands and counter if dough sticks). Using bench scraper or sharp knife, cut dough lengthwise into 6 equal strips. Cut strips crosswise into 10 equal rows to create sixty ½-inch pieces. Separate dough pieces and place on prepared sheets, keeping pieces from touching (pieces needn’t be spherical). Repeat with remaining dough.
- Line 13 by 9-inch baking pan with triple layer of paper towels. Place 25 to 30 struffoli in slotted spoon or spider skimmer (it’s OK if they touch). Gently submerge spoon in oil to transfer struffoli to pot (oil may foam slightly). Cook, stirring frequently, until struffoli are crisp and golden brown, 2 to 3 minutes.
- Transfer struffoli to prepared pan. Repeat with remaining dough (spoon may be hot), adjusting burner, if necessary, to maintain oil temperature between 350 and 365 degrees. Let struffoli cool completely, about 15 minutes (cooled struffoli can be stored in airtight container at room temperature for up to 3 days or frozen in zipper-lock bag for up to 1 month).
- Heat honey in large saucepan over medium-low heat until small bubbles break constantly and rapidly across surface. Off heat, add struffoli and stir until evenly coated. Return to heat and continue to cook, stirring occasionally, 4 minutes longer. Remove from heat and let struffoli cool in saucepan for 5 minutes. While struffoli cool, spray serving platter lightly with vegetable oil spray and wipe with paper towel, leaving thin film.
- Add nonpareils to saucepan and stir to coat evenly. Stir in almonds and orange peel, if using. Using slotted spoon, lift struffoli from saucepan and transfer to prepared platter, piling into mound. Garnish with candied cherries, if using, and extra nonpareils. Let cool completely, about 20 minutes (cooled struffoli can be covered with waxed paper or parchment paper and wrapped tightly in plastic wrap for up to 3 days). Use 2 spoons to transfer individual servings to plates or allow guests to pluck pieces from platter.
Notes
- Nutritional information is an estimate per serving, calculated based on the primary ingredients (excluding most of the frying oil). For a festive presentation, shape the mound into a wreath or tree shape before garnishing.