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Sticky, citrusy, and deep fried. What’s not to like?

Prep: 45 mins
Cook: 15 mins
Total: 1 hour
Yield: 1 struffoli



  • 1.5 cups flour
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1.5 tbsp sugar
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 2 oz unsalted butter
  • 2 eggs
  • ½ tsp vanilla extract
  • Oil for frying

Honey Glaze

  • ½ cup honey
  • ¼ cup sugar
  • ½ tbsp lemon juice
  • ½ tbsp rum or brandy
  • Sprinkles
  • Powdered sugar


Make the Dough

  1. Mix the flour, zest, sugar, salt, and baking powder together in a food processor. Add the butter and blend until the mixture resembles a coarse meal.
  2. Add the eggs and vanilla one at a time, blending each ingredient until a dough forms.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  4. Roll the chilled dough into thick logs about ¼-inch thick. Using a sharp knife, cut the dough into ½-inch pieces, then roll into small balls.
  5. Lightly dust the balls with flour, being careful not to overly coat them.


  1. In a large saucepan heat oil over medium heat until a thermometer reads 375℉.
  2. Fry the dough balls in batches for about 2-3 minutes at a time. They should be a light golden brown.
  3. Once cooked, transfer to a paper paper-lined tray.

Make the Honey Glaze

  1. Combine the honey, lemon juice, rum, and sugar in a saucepan. Cook on medium heat, stirring constantly until the sugar is completely dissolved.
  2. Remove from heat. Gently toss the fried dough balls in the honey mixture. Be careful not to damage the dough balls! Transfer the glazed dough balls to a serving tray.

Arrange the Struffoli

  1. Arrange the glazed dough balls on the tray so that they form a ring. You may want to place a bottle or other round object in the center to make this easier.
  2. Pour the remaining honey glaze over the struffoli. Then decorate with sprinkles and powdered sugar. Enjoy!