Christmas Baking – Italian Struffoli Honey Ball Recipe
Italian Struffoli Honey Ball Recipe
Today is baking day for me starting with our family’s favorite, Italian Struffoli Honey Balls! Italian Struffoli Honey Balls are a recipe that my family has been making for years! This is Grandma Anna’s recipe and is the most delicious recipe that I’ve tasted for these. Much, much better then any bakery. Nikki and I are making these together today. I highly recommend doing this as a team as it’s much easier. Nikki rolls the doll and slices it and I drop it into the oil and drain it.
Another tip, is to place all the sliced dough onto a paper towel and then “funnel” them into the oil. I recommend using a deep pot so that the oil doesn’t splash out. Ouch, I’ve gotten oil burn before. Once in the oil, be sure to stir them to separate them or you’ll end up with one big blob.
This year we will be making them in honor of Grandma Anna who pasted away in September. This recipe was her pride and joy and she absolutely loved that we are carrying on this recipe.
Here is the recipe. Check the box to print.
Also, make sure you check out our other family favorites:
What are you baking today?
We absolutely LOVE this and my grandmas recipe is what we follow which looks identical lol. Although I probably won’t bee making these til New Years this year because we are incredibly busy up until Christmas. Enjoybyour baking, Merry Christmas!
I just made my dough last night!! You can make this dough in advance and refrigerate the dough. I remember as a kid, these were my favorite during the holiday. The pastry shopped would make them into tree shapes and decorate the platter with dried fruits. The recipe I make uses butter, and drop of lemon juice in the dough. The honey glaze is cooked with lemon and water. “Have a Merry Christmas and a Happy New Year 2013″!!
Looks just like my Greatgrandmother used to make – she came over from Italy when she was in her early teens. Wishing you and your family a wonderful holiday full of peace, love and happiness!
I just made my dough last night!! You can make this dough in advance and refrigerate the dough. I remember as a kid, these were my favorite during the holiday. The pastry shopped would make them into tree shapes and decorate the platter with dried fruits. The recipe I make uses butter, and drop of lemon juice in the dough. The honey glaze is cooked with lemon and water. “Have a Merry Christmas and a Happy New Year 2013″!!
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Sorry to hear about grandma. I lost my grandmother this year also. First year we are making strufflio without her. Wish us luck. I like the funnel with the paper towel tip.
Wow, my recipe has no sugar in it. I can’t wait to try this one. It seems a little diff. than mine. Buon Natale!
Hmmm…… I lost my grandmother two years ago, and just the other day, I was telling my husband about how she was more of a cook and less of a baker. But, this was one “dessert” type of thing that she made. After the traditional Italian Christmas Eve Fish Dinner, you would think that this was the last thing she had on her mind, but she set time aside to make them. Memories of Grandmas and Stuffoli seem to go hand in hand. Happy Holidays everyone!
A couple of questions:
Would you tell me how many the recipe yields? How far in advance can I make the dough? I want to make these for New Years Day. Thank you.
Hi Jaye, great questions. I am able to make 2 mounded plates out of this recipe. Like the image you see in the post. I have made the recipe 2 days ahead and wrapped in plastic wrap and placed it in the refrigerator. You may be able to freeze it but I have never done that myself.
Enjoy!
Struffoli came out great. It was a big hit on New Year’s. Looks like it’s going to be a tradition. Thanks for sharing the recipe.:-)