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Italian Struffoli Honey Balls with Rainbow Sprinkles

Italian struffoli honey balls are fried until puffed and golden, then coated in warm honey and topped with rainbow sprinkles. The small dough bites have a lightly crisp exterior and a sticky, sweet finish.
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Prep Time 25 minutes
Cook Time 15 minutes
Resting and cooling 45 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the dough and frying
  • 3 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tsp baking powder
  • 0.25 tsp kosher salt
  • 4 tbsp unsalted butter softened
  • 1 lemon finely grated zest
  • 3 eggs large
  • 8 cups vegetable oil for frying
For the honey coating
  • 1 cup honey
For finishing
  • 0.25 cup rainbow sprinkles

Equipment

  • 1 5-quart pot
  • 1 2-quart saucepan

Method
 

Make the dough
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Rub the softened butter into the flour mixture until crumbly.
  3. Stir in the lemon zest and eggs until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth and firm.
  5. Cover the dough and let it rest at room temperature for 30 minutes.
  6. Cut the dough into 4 pieces.
  7. Roll each piece into a rope about 1/2 inch thick.
  8. Cut the ropes into 1/2-inch pieces.
Fry the struffoli
  1. Pour the vegetable oil into a heavy 5-quart pot and heat to 350°F, using a deep-fry thermometer to check the temperature.
  2. Fry the dough pieces in small batches for 2 to 3 minutes, stirring gently, until puffed and golden.
  3. Let the oil return to 350°F between batches, then drain the struffoli on paper towels.
Coat and finish
  1. Warm the honey in a 2-quart saucepan over low heat for 3 to 4 minutes, until fluid and just beginning to bubble at the edges.
  2. Put the warm struffoli in a large bowl, pour over the honey, and toss gently until coated.
  3. Arrange the struffoli in a ring or mound on a serving platter.
  4. Scatter the rainbow sprinkles over them while sticky.
  5. Let cool for 15 minutes before serving.

Notes

Fry the dough pieces in small batches so the oil can stay at 350°F and they turn evenly golden. Refrigerate leftovers for up to 5 days; freezing is not recommended. For a gluten-free variation, use a 1:1 gluten-free all-purpose flour blend.