Struffoli o Cicerchiata: A Sweet Italian Holiday Tradition – Honey-Drenched Dough Balls Recipe

Struffoli (also known as cicerchiata in some regions) are tiny, deep-fried balls of dough drizzled with honey and decorated with colorful sprinkles. They’re a classic Italian dessert, especially popular during Christmas and Carnival. These sweet, golden nuggets are more than just a treat; they’re a symbol of joy, celebration, and family traditions passed down through generations. The name *struffoli* is believed to derive from the Greek word *strongoulos* meaning round-shaped. The name *cicerchiata* comes from *cicerchia* meaning chickpea, referring to the small round shape. While the names may differ, the essence of the dish remains the same: a delightful indulgence that brings people together.

This article will guide you through making your own batch of struffoli (or cicerchiata, if you prefer!), sharing tips and tricks to ensure perfect results. Whether you’re a seasoned baker or a beginner, this recipe is designed to be easy to follow and incredibly rewarding.

## The Story Behind Struffoli

The origins of struffoli are a bit hazy, with some historians tracing them back to ancient Greece. It is believed that the Greeks, who colonized the Naples area in ancient times, brought a similar dish to the region. Over centuries, the recipe evolved, incorporating local ingredients and culinary traditions. The result is the Struffoli we know and love today. Different areas of Italy have their own variations.

Regardless of its precise origins, struffoli have become deeply ingrained in Italian culture. They are a staple during the holiday season, often prepared by families together. The act of making struffoli is a bonding experience, filled with laughter, stories, and the sweet aroma of honey and fried dough. Each family has its own secret recipe, passed down through generations, making every batch of struffoli unique and special.

## Ingredients You’ll Need

Before you start, gather your ingredients. Here’s what you’ll need for a truly authentic batch of struffoli:

* **For the Dough:**
* 250g (about 2 cups) all-purpose flour, plus extra for dusting
* 2 large eggs
* 30g (about 2 tablespoons) granulated sugar
* 30g (about 2 tablespoons) unsalted butter, softened
* 2 tablespoons Italian dessert wine (Vin Santo) or Grappa (can substitute with dry white wine or even a tablespoon of lemon juice and a tablespoon of water if you don’t have any liquor)
* 1 teaspoon lemon zest
* 1/2 teaspoon vanilla extract
* Pinch of salt
* Vegetable oil or peanut oil, for frying

* **For the Honey Glaze:**
* 250g (about 1 cup) honey (preferably a light-colored honey, such as acacia or wildflower)
* 1 tablespoon granulated sugar
* 1 tablespoon water
* 1 tablespoon orange blossom water (optional, but adds a lovely aroma and flavor)
* 1-2 tablespoons of vegetable oil or olive oil (added to prevent sticking when the struffoli are shaped on a platter)

* **For Decoration:**
* Colorful sprinkles (nonpareils) or *diavolini* (small, colorful sugar balls)
* Candied orange peel, finely chopped
* Candied citron, finely chopped (optional)
* Silver or gold edible balls (optional, for extra sparkle)

## Equipment You’ll Need

Having the right equipment will make the process smoother and more enjoyable. Here’s what I recommend:

* Large mixing bowl
* Wooden spoon or stand mixer with a dough hook
* Rolling pin
* Pizza cutter or sharp knife
* Deep fryer or large, heavy-bottomed pot
* Slotted spoon or spider skimmer
* Paper towels
* Large platter or serving dish
* Small saucepan

## Step-by-Step Instructions

Now, let’s get to the fun part: making the struffoli! Follow these detailed instructions carefully for the best results.

### 1. Preparing the Dough

* **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, and salt.
* **Add Wet Ingredients:** Make a well in the center of the dry ingredients. Add the eggs, softened butter, Vin Santo (or your chosen substitute), lemon zest, and vanilla extract.
* **Mix the Dough:** Using a wooden spoon or the dough hook attachment of your stand mixer, gradually incorporate the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
* **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes on medium speed. The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
* **Rest the Dough:** Shape the dough into a ball. Place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making the dough easier to roll out.

### 2. Shaping the Struffoli

* **Divide the Dough:** After the dough has rested, divide it into 4 equal portions.
* **Roll the Dough:** On a lightly floured surface, roll out one portion of the dough into a thin rope, about 1/2 inch in diameter.
* **Cut into Small Pieces:** Using a pizza cutter or a sharp knife, cut the rope into small pieces, about 1/4 to 1/2 inch in size. These will be your struffoli. Don’t worry about making them perfectly uniform; their slightly irregular shape adds to their charm.
* **Repeat:** Repeat the rolling and cutting process with the remaining portions of dough. As you cut the struffoli, place them on a lightly floured baking sheet to prevent them from sticking together.

### 3. Frying the Struffoli

* **Heat the Oil:** Pour enough vegetable oil or peanut oil into a deep fryer or large, heavy-bottomed pot to reach a depth of at least 3 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is not hot enough, the struffoli will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside and remain raw on the inside.
* **Fry in Batches:** Carefully drop a small batch of struffoli into the hot oil. Do not overcrowd the fryer or pot, as this will lower the oil temperature and cause the struffoli to stick together. Fry for 2-3 minutes, or until the struffoli are golden brown and puffy, turning them occasionally to ensure even cooking.
* **Remove and Drain:** Using a slotted spoon or spider skimmer, remove the fried struffoli from the oil and place them on a plate lined with paper towels to drain excess oil.
* **Repeat:** Repeat the frying process with the remaining struffoli, working in batches.

### 4. Making the Honey Glaze

* **Combine Ingredients:** In a small saucepan, combine the honey, sugar, and water.
* **Heat and Simmer:** Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a simmer. Reduce the heat to low and simmer for 3-5 minutes, or until the glaze slightly thickens. Be careful not to overcook the glaze, as it will become too hard when it cools. The glaze should be a smooth, syrupy consistency. After simmering, stir in the orange blossom water (if using).

### 5. Glazing and Decorating the Struffoli

* **Warm the Struffoli (Optional):** Some people prefer to slightly warm the fried struffoli in a low oven (around 200°F or 95°C) before adding the honey glaze. This helps the honey adhere better. This step is optional, but if you choose to do it, warm the struffoli for just a few minutes.
* **Combine with Honey:** Place the fried struffoli in a large bowl. Pour the warm honey glaze over the struffoli. Gently toss to coat all the struffoli evenly with the honey glaze. Be careful not to break them.
* **Arrange on a Platter:** Lightly grease a large platter or serving dish with vegetable oil or olive oil. This will prevent the struffoli from sticking. Using your hands or a spoon, arrange the honey-coated struffoli on the platter in a mound or ring shape. You can get creative with the arrangement!
* **Decorate:** While the honey glaze is still warm and sticky, sprinkle the struffoli generously with colorful sprinkles (nonpareils), candied orange peel, and candied citron (if using). You can also add silver or gold edible balls for extra sparkle. Press the decorations lightly into the honey to ensure they adhere well.

### 6. Setting and Serving

* **Let it Set:** Allow the struffoli to sit at room temperature for at least 1-2 hours, or until the honey glaze has set and the struffoli have cooled completely. This allows the honey to harden slightly, holding the struffoli together and giving them a glossy finish.
* **Serve and Enjoy:** Once the struffoli have set, they are ready to serve. They can be served at room temperature. Struffoli are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days. However, keep in mind that the sprinkles may bleed color over time.

## Tips for Perfect Struffoli

Here are some helpful tips to ensure your struffoli turn out perfectly every time:

* **Use Fresh Ingredients:** Using fresh, high-quality ingredients will make a noticeable difference in the taste and texture of your struffoli.
* **Don’t Overwork the Dough:** Overworking the dough will result in tough struffoli. Knead the dough just until it is smooth and elastic.
* **Rest the Dough:** Resting the dough is crucial for allowing the gluten to relax, making it easier to roll out and resulting in a more tender struffoli.
* **Control the Oil Temperature:** Maintaining the correct oil temperature is essential for even cooking and preventing the struffoli from becoming greasy or burning. Use a thermometer to monitor the temperature closely.
* **Fry in Small Batches:** Frying in small batches will prevent the oil temperature from dropping too much and ensure that the struffoli cook evenly.
* **Don’t Overcrowd the Platter:** Lightly grease the platter and don’t overcrowd it, or the struffoli can stick.
* **Use Good Quality Honey:** Choose a light-colored, good-quality honey for the best flavor. Acacia or wildflower honey are good choices.
* **Get Creative with Decorations:** Feel free to experiment with different decorations to create your own unique struffoli masterpiece!

## Variations and Additions

While the classic struffoli recipe is delicious on its own, there are many ways to customize it to your liking. Here are a few ideas:

* **Citrus Flavors:** Add orange zest or lemon zest to the dough for a brighter, more citrusy flavor.
* **Anise Flavor:** Add a teaspoon of anise extract or a few drops of anise oil to the dough for a traditional Italian flavor.
* **Chocolate Struffoli:** Add a tablespoon or two of cocoa powder to the dough for chocolate struffoli. You can also drizzle the finished struffoli with melted chocolate.
* **Nuts:** Add chopped almonds, walnuts, or pistachios to the dough or sprinkle them on top of the struffoli along with the sprinkles.
* **Limoncello Glaze:** Substitute some of the honey in the glaze with limoncello for a citrusy, boozy twist.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cloves to the dough for a warm, spiced flavor.
* **Cicerchiata (Umbrian Version):** For cicerchiata, the dough is often enriched with a bit of butter or lard. The honey glaze sometimes includes toasted almonds.

## Serving Suggestions

Struffoli are typically served as a dessert during the Christmas and Carnival seasons, but they can be enjoyed any time of year. They are perfect for:

* **Holiday Gatherings:** Struffoli are a festive and impressive dessert to serve at holiday parties and family gatherings.
* **Gifts:** Struffoli make a thoughtful and delicious homemade gift for friends and family.
* **Sweet Treats:** Enjoy a small portion of struffoli as a sweet treat with a cup of coffee or tea.
* **Dessert Buffets:** Struffoli are a colorful and eye-catching addition to any dessert buffet.

## Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and the portion size.

* Serving Size: Approximately 5-6 struffoli
* Calories: 250-300
* Fat: 10-15g
* Saturated Fat: 5-7g
* Cholesterol: 40-50mg
* Sodium: 50-70mg
* Carbohydrates: 35-45g
* Sugar: 20-25g
* Protein: 3-4g

## Conclusion

Struffoli or cicerchiata are a delightful Italian treat that’s sure to bring joy to any occasion. With their crispy texture, sweet honey glaze, and colorful decorations, they are a feast for the eyes and the taste buds. Making struffoli is a labor of love, but the results are well worth the effort. So gather your ingredients, put on some festive music, and get ready to create a batch of these sweet, golden nuggets that will be cherished by your family and friends. Buon appetito!