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 dough 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 passed away in September. This recipe was her pride and joy and she absolutely loved that we are carrying on this recipe.
Update: I know use a deep fryer and it’s way easier!
Struffoli Honey Ball Recipe. 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.
- 4 eggs
- 48 oz. vegetable oil use 4 tbs for dough & the rest to cook with
- 2 tsp baking powder
- 1 cup sugar
- 2 tsp anise
- 3 Cups flour start with 2 1/2 cup and add more as needed
- 1 jar Honey
Mix first 6 ingredients in a bowl by hand.
Heat up the rest of the vegetable oil over med high heat.
Take a golf ball size of dough and roll it into a snake till about 1/2? thick. Cut about 1/4? slices off of the “snake”. They will not be balls but not to worry, they will come out looking like a ball once cooked.
Test 1 ball in the oil. Once it is brown you are ready to start your batches. Cook about 1 “snake” worth at a time. Place in the oil until just slightly brown. Don’t over cook them.
Scoop out with slotted spoon and place on a plate with a paper towel to absorb excess oil. Continue with each batch until you have used up all the dough.
Mound the balls on a plate (you’ll need one that can hold liquid well).
Heat up honey by placing the honey container in boiling water until thin.
Pour over the balls to completely coat.
Sprinkle with nonpareil.