Struffoli (Honey Balls)

"Struffoli are fried balls of dough soaked in a boiling honey glaze. Struffoli are an Italian specialty, oftentimes served around Christmas and Easter. I used Southern Belle Honey in this recipe, and the cookies just melted in your mouth. Killer Bee Honey would provide a similar result (although the name of the honey goes against the kindly spirit of Christmas!). For a super-sweet cookie, you could try using Orange Blossom Honey, but you might find some of the flavor of this lighter honey is lost when it boils."
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Ready In:
60 balls




  • Beat together eggs, sugar, and oil until foamy. Add flour and baking soda slowly while kneading. Knead the dough until it forms a smooth ball.
  • Divide into 8 smaller balls. Roll each ball into a rope 1/2 inch across, and cut into pieces 1/3-1/2 inch long. Flour each piece lightly to prevent them from sticking together. Fry dough in oil at 375 until golden brown and puffy. Drain well. Arrange fried dough in a tray or mixing bowl.
  • Prepare Honey Glaze, and pour over fried dough turn dough until evenly coated with Honey Glaze.
  • Honey Glaze directions:

  • Boil liquid ingredients until thick remove from heat, and pour over cake.
  • Arrange in a pyramid on a serving plate, and cover with candy sprinkles or slivered almonds.
  • Cool before serving.

Questions & Replies

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  1. Thanks for an interesting recipe. There are a couple of inconsistencies--probably just needs proof-reading. The list of ingredients says baking powder, but the instructions says baking soda, making me wonder which one is correct. Also, it doesn't state in instructions to put the lemon rind into the dough, and so I inadvertently left it out, even though it was in list of ingredients. And maybe my last gripe is due to my own ignorance, but can you tell me how I'm supposed to knead dough that is basically still liquid? I used the dough hook on my machine for quite awhile--it didn't get thicker (I couldn't possibly have kneaded that by hand). The only thing that worked was adding about cup and a half of flour just to be able to handle it whatsoever, and then it was still very sticky. Maybe I was doing something wrong however. All that said, it was very fun to fry the balls, and my husband and daughter loved them. Please address the above issues and I would like to improve the rating. Thanks again!


<p><img src= border=0 alt=Photobucket /> <br /><img src= alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the&nbsp;&nbsp;one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food!&nbsp;</p>
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