Name: Nana's Best Italian Honey Balls (Struffoli)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2-1/2 cups flour, all purpose, divided; 1/2 cup of sugar; 2 tablespoons of baking powder; 4 eggs; 1 Stick (8 tbsp) of melted butter; 1 teaspoon of vanilla; 1 cup honey (plus 1 tablespoon of sugar); Vegetable oil for deep-frying; Colored sprinkles (nonpareils)

Jump to Recipe

Share on social media

Nana’s Best Italian Honey Balls, also known as Struffoli, are a traditional Italian dessert that my family has made for as long as I can remember. Every year, the sweet smell of honey would fill the kitchen as my mom made batch after batch of these golden little dough balls. Once fried, they’re coated in warm honey and topped with colorful sprinkles—sticky, sweet, and impossible to resist. It’s one of those holiday treats that instantly brings back memories of family, laughter, and gathering around the table.

Making Struffoli was a yearly family tradition. My mom, my two daughters, and I would have so much fun making these delicious honey balls together. This recipe is definitely one where the kids enjoy helping—and of course, eating them too! They’re a favorite dessert loved by my family, and I hope your family and friends will love them just as much.

Why you’ll love Nana’s Best Italian Honey Ball (Struffoli) recipe.

The dough fries up light and crisp, and once coated in warm honey, every bite is sweet, sticky, and irresistible. They’re festive, bite-sized, and perfect for sharing with loved ones—or enjoying yourself, one honey-coated ball at a time!

Another cookie we always enjoy making together around the Holidays are my Italian Wedding cookies.

These two cookie recipes have been in my family for as long as I can remember. Both are delicious and perfect for the holidays—try them and add them to your holiday traditions!

How long do you fry Honey Balls?

When making Struffoli (Italian honey balls), you fry them in small batches until they’re golden brown, which usually takes about 2–3 minutes per batch.

Here are a few tips:

Use medium heat so they cook evenly inside without burning outside
Fry small dough balls (about 1-inch) for best results.
Stir gently while frying to prevent sticking or uneven browning.
Once golden, remove them with a slotted spoon and drain on paper towels before coating in honey.

Do Honey Balls need to be refrigerated?

No, honey balls do not need to be refrigerated. You can store them at room temperature in an airtight container for up to a week. Keeping them at room temperature helps maintain their crisp texture.

As an Amazon Associate, we earn from qualifying purchases. This site contains affiliate links.

Helpful Kitchen Tools:

Versatile Stainless Steel Spider Strainer/Skimmer/Ladle for Cooking and Frying, Chirano Kitchen Gadgets Wire Strainer Pasta Strainer Spoon (6 Inch)Bakers Choice Rainbow NonPareils Sprinkles, Cake Sprinkles and Toppings Non Pareil Sprinkles Gluten Free – Dairy Free – Kosher – 12 Ounce.Golden Blossom Honey, 12 Oz. (Pack of 2)McCormick All Natural Pure Vanilla Extract (Made with Madagascar Vanilla Beans), 1 fl oz

Main Ingredients Needed:

This recipe contains just a few basic ingredients that I’m sure you will have in your kitchen.

All Purpose Flour – Regular unbleached flour will work fine for this recipe. Some folks like to use OO flour which is a finely ground Italian flour and is commonly used for pasta and pizza. I found that just regular flour works just fine.

Eggs – No need for anything special here. Just use whatever eggs you would usually buy.

Butter – Some people substitute olive oil instead but I think old fashioned butter brings out a richer flavor.

Vanilla – Regular vanilla will do just fine.

White sugar – Half a cup is more than enough. The honey balls get their sweetness from the honey. Dissolve the sugar into the honey for a thick sweet coating.

Honey – This is the main flavor so use a good quality honey. I use Golden Blossom Honey which contains no preservatives and is made right here in the USA

Sprinkles – Add a festive color and a crunch to the texture.

Here are my Special Tips for Making Honey Balls (Struffoli)

Even though this recipe has simple ingredients and is just a few steps, there is a tip that I would like to share to make this go smoothly.

Step 1: Dough

Start by mixing the dry ingredients in a bowl until combined, flour, sugar, and baking powder. Now add in the 4 eggs, vanilla and a stick of melted butter. Stir until combined.

This is where it becomes a little sticky! Yes, literally sticky. Flour your work surface and start to knead the dough. If your dough is sticking to your hands, you will need to slowly add more flour until it starts to come together.

You might need to add an extra half cup of flour, but add it a little at a time. The dough should feel a little sticky but should not be sticking to your hands. You should be able to form a ball.

Step 2: Roll the Dough

Now that you have the dough manageable you should be able to roll out logs of dough.

Roll the dough into 12 inch long logs about ½ inch thick. Cut the logs into ½-inch pieces. You can roll each piece into a ball, but I’ve found they naturally shape into a ball while frying, so it’s not necessary. Lay the balls on a floured tray or a piece of parchment paper so they don’t stick together.

Step 3: Fry the dough pieces

Heat the oil – Pour oil into a deep skillet or pot, about 2–3 inches deep, and heat over medium heat until it reaches approximately 350°F.

Carefully add the dough pieces in small batches to avoid overcrowding. Fry for 2–3 minutes, stirring gently, until they are golden brown on all sides.

Drain – Remove the fried balls with a slotted spoon and place them on paper towels to drain excess oil. Let them cool slightly.

Step 4: Coat with honey

Warm the honey in a small saucepan over low heat until it’s runny. Pour the honey over the fried dough in a large bowl and gently toss to coat evenly.

While the honey is still warm, sprinkle with colored nonpareils, or sprinkles.

Frying Tips:

You want to use an oil that has a high smoke point. I recommend canola,vegetable, or peanut oil. Use a heavy saucepan and add about 2 inches of oil.

Do not add the honey balls until the oil temperature reaches 375 F. If you add the dough too soon, too much oil will be absorbed. You can use a candy/meat thermometer to check the temperature. Fry balls in small batches. Stir with a slotted spoon so they don’t stick together. Honey balls will float to the top. Remove when golden brown and add to a plate lined with paper towels.

How to store Nana’s Best Italian Honey Balls:

Cool completely before storing – Make sure the honey balls are fully cooled after frying and coating. Storing them while still warm can make them sticky and soggy.
Use an airtight container – Place them in a container with a tight-fitting lid to keep out air and moisture.
Store at room temperature – Keep them in a cool, dry place. They’ll stay fresh for up to a week.
Avoid the fridge – Refrigeration can cause the honey to harden and the balls to lose their crisp texture.

While it’s not recommended to freeze the uncooked dough, you can freeze the already-fried dough balls before adding honey and sprinkles. Just let them cool completely before freezing.