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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Struffoli - Italian Honey Balls Recipe

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This recipe for Struffoli - Italian Honey Balls, by , is from The Dunkel Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Dunkel


For the Struffoli:
2 pounds all purpose flour
10 large eggs
2 teaspoons dry yeast
pinch of salt and pepper
72 ounces vegetable oil
32 ounces honey
decorative sprinkles

Put oil in a deep pot and put aside to fry struffoli later on.

Mix all other ingredients together.

Knead dough until it resembles a dough ball. If dough is too tough add an extra egg. If dough is too soft add a little more flour. DO NOT ADD WATER!

Pinch off the dough and make strings of dough that resemble the size of pens.

Cut into Ĺ inch bite size pieces.

Be sure to flour them so they donít stick together.

Heat the oil until it is very hot. Drop in one handful of struffoli at a time. They will rise to the top of the pot and remove when little brown.

When all the struffoli are fried, take a large frying pan with 6 oz of honey in it. Fold in the fried struffoli and coat them with the honey for approximately 2-3 minutes.

Pour them onto a plate and decorate with sprinkles.

Buon Natale!

Number Of Servings:
Number Of Servings:
5 Batches




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