Struffoli (Italian Honey Balls) Recipe

struffoli, honey balls, italian cookies, christmas, baking, honey, sprinkles, Napoli, Naples, Italia, Italy, campagna, private chef, villa chef, holiday chef, freelance chef, onsite catering, YaDa Chef, London, Portugal, xmas, traditions,

This is a traditional Neapolitan dish of deep fried balls of dough about the size of marbles.  Crunchy on the outside and light inside, struffoli are coated with honey and sprinkled with nonpareils.

3 large eggs

1 tablespoon/15ml/14g unsalted butter soften

1 teaspoon/5ml granulated sugar

1/2 cup/118ml/96g granulated sugar

1 cups/250g flour

1/2 teaspoon/2 ml baking powder

1 cup/250ml honey

nonpareil 

oilfor frying

Heat the oil in a large pot or deep fryer to 375F/190C.

Whisk together eggs, butter, and 1 teaspoon/5ml sugar until eggs get foamy.  With a wooden spoon, add the baking powder and flour.  Turn the dough out to a lightly floured worktop and kneed for 1-2 minutes until it is a soft dough.  Divide the dough into four pieces.  Roll each piece into a rope about the width of your index finger and 10 inches/25.4cm long.  Cut each rope into 1 inch/2.5cm pieces.  Roll the into balls.  Lightly dust the balls in flour.  Remove excess and fry a few at a time until they puff and become golden brown.  Remove to towel to drain fat.  Combine the honey and remaining sugar until the sugar dissolves .  Add the fried dough a few at a time tossing to  coat.  Transfer the balls to a wire rack or lined baking sheet.  Sprinkle with nonpareils and shape into a wreath or a pyramid/Christmas tree shape (you may have to dampen your hands).


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