talian Struffoli Recipe | A Classic Holiday Dessert
Struffoli are a classic Italian holiday dessert made from small fried dough balls tossed in warm honey and finished with colorful sprinkles. Traditionally served at Christmas and other celebrations, struffoli are meant to be shared — piled high in the center of the table or shaped into a festive wreath.
In this video, we walk through our family-style struffoli recipe, flavored with citrus zest and orange liqueur, fried until golden, and coated in a glossy honey glaze. We finish ours with a spun sugar nest for a modern touch, while keeping the recipe rooted in tradition.
If you’re looking for an authentic Italian Christmas dessert that’s festive, nostalgic, and perfect for holiday gatherings, this is one to save and make every year.
📌 Full written recipe in the comments
🍯 Perfect for Christmas, holidays, and special occasions
🇮🇹 Traditional Italian dessert with a modern finish
#struffoli #italianamerican #italianchristmas #holidaytraditions #christmasdessert #italiandessert #familyrecipes #holidaybaking #nostalgicfood
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Ingredients
3 large eggs
1 Tbsp + 1 tsp orange liqueur
1 tsp vanilla extract
5 Tbsp melted butter, cooled slightly
1 tsp orange zest
375 g (2½ cups) all-purpose flour
1 tsp baking powder
2 Tbsp granulated sugar
Pinch of salt
Coating
1 cup honey
¼ cup granulated sugar
1 Tbsp orange liqueur
Nonpareils, to taste
Lemon and orange zest, to taste
Method
In a mixing bowl, combine flour, baking powder, sugar, and salt.
In a second bowl, whisk eggs until frothy. Add orange liqueur, vanilla, orange zest, and melted butter; whisk until fully combined.
Add dry ingredients to wet and mix until a cohesive dough forms. Dough should be soft and slightly tacky.
Wrap dough in plastic and refrigerate at least 3 hours. .
Heat neutral oil to 360°F, ensuring oil remains at least 350°F during frying.
Transfer dough to a lightly floured surface. Roll into ropes ½–¾ inch thick, cut into ¾-inch pieces, and roll into balls slightly larger than a marble.
Fry in small batches, stirring gently, until evenly golden brown. Transfer to a paper towel–lined sheet pan.
Allow oil to return to temperature before continuing.
For the coating, combine honey, sugar, and orange liqueur. Bring to a boil, then simmer 3–5 minutes until sugar dissolves and mixture thickens. Remove from heat and rest 10 minutes, until slightly tacky.
Toss warm struffoli with honey mixture, a pinch of lemon and orange zest, and nonpareils until evenly coated. Serve as is or shape into a wreath and garnish with additional nonpareils.
Nice touch .. like the cups 😁