Origin of name
“Struffoli” is a famous Italian Christmas dessert from southern Italy. It is also called honey balls and is made of deep-fried sweet dough balls. The dough is made of flour, eggs, sugar, butter or oil, and liquor. People shape it into small hazelnut-sized balls, fry them in oil, coat them in hot honey, and sprinkle them with colored sprinkles. Then, they arrange the dough balls in the shape of a donut or star tree on festive Christmas plates. Some say that the name “Struffoli” comes from the verb “to rub,” as people rub the dough into rope shapes before cutting it into small balls.
This recipe is a cherished tradition in my family, and Christmas wouldn’t feel the same without it. It’s a delightful treat to enjoy while chatting and celebrating during the festive season. It can be enjoyed over the course of a week, making it a staple between Christmas and New Year.
Main ingredients
Struffoli, the traditional Italian Christmas dessert, requires the following main ingredients:
Lemon zest: For a refreshing citrus note.
All-purpose flour: This ingredient is used to create the dough.
Sugar: Granulated sugar is added for sweetness.
Salt: A small amount of salt enhances the flavor.
Baking powder: This helps the dough rise and become light and airy.
Eggs: Essential for binding the ingredients together and adding richness.
Butter: Unsalted butter contributes to the dough’s flavor and texture.
Anise liqueur (optional): This adds a distinctive flavor, though it can be omitted if desired.
Taste of Tradition
Keep in mind the following text:
Struffoli represents more than just a delicious dessert. It symbolizes the joy of family and togetherness during the holiday season. In Italian homes, making struffoli is often a group activity. Family members come together to shape the dough, fry the balls, and share stories of past Christmases. As you serve struffoli at your holiday gatherings, take a moment to appreciate the rich traditions and history associated with this delightful dessert. Whether enjoyed on its own or as part of a larger meal, struffoli is sure to bring sweetness and joy to your Christmas table.
Buon Natale!
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| Prep Time | 30 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 30 Minutes |
| Servings |
Pax
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- 2 Cup all purproce flour
- 1/2 Bag Baking pawer 2 tsp baking power
- 2 Large eggs
- 3 Tsp Limoncello Liquor
- 1/3 Cup White sugar
- 1/4 Cup Corn oil Or butter
- 1 Tsp Vanilla flavour
Ingredients
Dough
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- Make dough In the bowl of a food processor, mix all ingredients for the dough first flour, sugar and eggs and add limoncello, vanilla and baking powered. Mix until the mixture forms into a ball. Rest the dough for 30 minutes in the refrigerator
- Prepare the dough balls Cut a piece of dough and start to roll like a long cord and cut in small pieces big like a hazelnut. And put the cutted in a large plate with same flour so it won't sticks .
- Fry the Struffoli Put in a large pan, enough oil to cook about a third of the way. Heat over medium heat for 3 minutes until the first struffoli you out start to make bubbles . Fry the struffoli until lightly golden, about 2 to 3 minutes. Transfer to a plate with paper to absorb the oil.
- Honey on the struffoli Combine honey, lemon juice Cook the mixture under medium heat. Keep stir the honey mixture with a spatula, and cook for 3 minutes.
- When it’s done, turn off the heat and add the fried dough balls slowly into the mixture and stir the mixture carefully.
- Ready to decor Add same sprinkles to the struffoli and fast put in a plate leave a hole in the center if you like the circle form Add more decor on the top. Save at room temperature for max 7 days.
such an amazing and delicious recipe.
hearing about it for the first time.
thank you very much for sharing.
really enjoyed.
I m happy you like 😍😃