Struffoli, cicerchiata, and pignolata are traditional Italian desserts that must not be missing from the table on special occasions! These delicious fried dough balls, covered in honey and decorated with colorful sprinkles, are perfect for celebrating Easter, Christmas, Carnival, and many other special events.
Each region has its own variant:
Struffoli are typical of Campania and much loved during the holidays.
Cicerchiata is widespread in Abruzzo, Marche, Umbria, and Molise, with a name recalling the shape of a traditional legume.
Pignolata is a specialty of Calabria and Sicily, with different versions depending on the area.
Besides being irresistible, these treats are made with few simple ingredients, but the result is always spectacular! Perfect to serve as a delicious centerpiece or to gift in elegant homemade packages.
Take a look at these traditional recipes as well:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 16 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, Easter
Ingredients
- 6 1/2 cups all-purpose flour
- 6 eggs
- 2/3 cup butter (melted and cooled)
- 1/3 cup sugar
- 1 1/2 tbsp rum
- 2 lemons (zest)
- 1 tsp baking powder
- 1/2 tsp salt
- 6 1/3 cups vegetable oil
- 2 1/2 cups honey
- to taste colorful sprinkles
Tools
- Stand Mixer
- Rolling Pin
- Pastry Board
Steps
Start by pouring the flour into a mound on a pastry board or in a large bowl. In the center, add the eggs, sugar, cold melted butter, salt, grated lemon zest, and rum (or liqueur). Work the dough by hand or with a stand mixer until you obtain a smooth, homogeneous, and elastic dough. Once ready, form a ball, cover it with a clean towel, and let it rest at room temperature for about 30 minutes. This time will allow the dough to relax, making it easier to work with.
After the resting time, take the dough and divide it into pieces. With each piece, form long cords about half an inch thick.Cut each cord into small pieces about 1/2 inch (no larger!). To keep them round and regular, you can quickly roll them between your hands or on the pastry board with a gentle motion.
Heat plenty of peanut oil in a large pot and bring the temperature to about 340°F (you can check it with a kitchen thermometer). Fry a few balls at a time to prevent them from sticking and ensure even cooking. When they are golden brown (it will take about a minute), drain them with a skimmer and place them on absorbent paper to remove the excess oil.
Separately, melt the honey in a saucepan over low heat. When the honey is completely fluid, add the fried struffoli and gently mix with a spoon to coat them all evenly.Arrange the struffoli on a serving plate, and shape them as you like: a pyramid, a wreath, or just a simple mountain of sweetness. Decorate as desired: with colorful sprinkles, candied cherries, orange peels, and, if you like, some toasted almonds for an extra crunchy touch.
Let cool completely before serving. The honey will slightly harden, giving the struffoli their typical shine and crunchiness that make them irresistible.
Storage, Tips
Struffoli keep perfectly for 4-5 days in a cool, dry place, covered with a glass dome or in an airtight container. As the days go by, the honey will envelop them more, making them even more fragrant.
If you want to make them more aromatic, you can add a sprinkle of cinnamon or a splash of liqueur directly to the honey during the final stage.
They are a cute, tasty, and much-appreciated Christmas gift idea!
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, you can fry the balls the day before and glaze them with honey just before serving.
Are they gluten-free?
No, but you can try making them with a gluten-free flour mix suitable for desserts.
What kind of honey can I use?
If you prefer a milder taste, use acacia honey. If you love stronger flavors, try chestnut honey.
