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Struffoli o Cicerchiata (Italian Honey Dough Balls)
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Prep Time:
25 minutes
Cook Time:
2 minutes
Total Time:
57 minutes
Italian holiday dessert: Fried dough balls coated in caramelized honey centerpiece.
Ingredients:
  • 4.75 cups all-purpose flour
  • 5.5 tablespoons butter
  • 2 tablespoons white sugar
  • 1 egg yolk
  • 0.5 lemon, zested
  • 0.5 teaspoon rum extract
  • 1 pinch salt
  • 1.5 (12 ounce) jars honey
  • 0.25 cup sugar sprinkles, or to taste
Instructions:
  • Combine flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt in a large bowl until a soft dough forms. Cover with plastic wrap and let it rest for 30 minutes.
  • Shape the dough into a slender log the size of your pinky finger, approximately 1/4 inch wide. Slice the log into small pieces and then roll them into balls. Dust lightly with flour to avoid any sticking.
  • Heat oil until shimmering. Coat dough balls in sieve to remove excess flour. Deep-fry until golden brown, around 2 minutes. Drain on paper towel-lined plate with slotted spoon. Repeat with remaining dough balls.
  • In a saucepan over low heat, gently warm the honey until it reaches the soft ball stage in cold water. Add the fried dough balls to the honey and carefully coat them by stirring with a wooden spoon.
  • Prepare a clean serving plate. Shape dough balls with damp hands or a damp wooden spoon into a dome or ring on the plate. Sprinkle sugar on top and allow to cool fully.

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