Name: Easy Lemon Orange Struffoli Recipe
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 2 c. (240 g) all-purpose flour, plus more for rolling; 1/4 c. granulated sugar; 1/2 tsp. kosher salt; 1/4 tsp. baking powder; 4 tbsp. (1/2 stick) unsalted butter, room temperature; Zest of 1 lemon; Zest of 1 orange; 3 large eggs; 1 tbsp. Marsala or white wine; 1 qt. (945 ml) canola oil; 1/2 c. honey; 1 tbsp. fresh orange juice; Nonstick cooking spray; Rainbow nonpareil sprinkles, for decorating

If you’ve never heard of struffoli before, get ready to meet your new favorite festive treat! This Easy Lemon Orange Struffoli Recipe is the ultimate crowd-pleaser, combining tiny, crisp fried dough balls with a bright honey glaze bursting with fresh citrus zest. I absolutely love how this turns out—light, crunchy, and perfectly sweet with just a hint of zing from the lemon and orange. You’ll find that making it is easier than it looks, and once you try it, you’ll want to make it again and again for holiday parties or anytime you crave a sweet, fun dessert.

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Why You’ll Love This Recipe

Easy to Make: The dough comes together in a food processor, saving time and effort.
Bright Citrus Flavor: Lemon and orange zest give a fresh, lively twist that balances the sweet honey perfectly.
Fun Presentation: The wreath shape makes it festive and gorgeous on any dessert table.
Family Favorite: My kids and guests can’t get enough of these little golden balls of joy.

The image shows a ring-shaped dessert made of small, golden-brown dough balls stuck together, covered with colorful small round sprinkles in red, blue, yellow, white, green, and black. The dough balls have a shiny, sticky glaze that gives the dessert a glossy look. The dessert is placed on a white round plate set on a white marbled surface with a red cloth barely visible at the edge. The center of the ring is empty, showing the smooth white plate underneath. photo taken with an iphone --ar 2:3 --v 7 - Easy Lemon Orange Struffoli, festive Lemon Orange dessert, citrus holiday treats, quick Italian sweets, crispy fried dough balls

Ingredients You’ll Need

Every ingredient here plays a part in creating that signature struffoli texture and flavor. The citrus zest adds fresh brightness, while the Marsala wine lends a subtle depth. Here are some quick tips for picking your ingredients:

Flat lay of a small mound of fine all-purpose flour dusted lightly with extra flour grains scattered, a neat pile of granulated white sugar crystals, a few pinches of coarse kosher salt, a small heap of pale beige baking powder powder, a few cubes of creamy unsalted butter at room temperature, a bright yellow lemon with zest shavings beside it, a vibrant orange with zest curls next to it, three large whole brown eggs with smooth clean shells, a small white ceramic bowl filled with amber-colored honey, a small white ceramic bowl with freshly squeezed orange juice showing a rich orange tone, a small white ceramic bowl containing a clear light golden Marsala or white wine, a small white ceramic bowl holding pale golden canola oil, and a tiny mound of multicolored rainbow nonpareil sprinkles arranged neatly — all items arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Lemon Orange Struffoli, festive Lemon Orange dessert, citrus holiday treats, quick Italian sweets, crispy fried dough balls

All-purpose flour: I recommend fresh flour for best results—if your flour is aged, the dough can feel drier.
Granulated sugar: Just regular white sugar to sweeten the dough gently.
Kosher salt: Always use kosher salt for balanced seasoning without overpowering.
Baking powder: Helps create a light texture inside the tiny dough balls.
Unsalted butter: Bring to room temperature for easier mixing and tender dough.
Lemon zest and orange zest: Fresh zest is key for vibrant flavor—avoid dried.
Large eggs: Bind everything together and add richness.
Marsala or white wine: Adds subtle complexity; Marsala has a lovely sweet note.
Canola oil: Use a neutral oil with a high smoke point for frying.
Honey: Choose mild-flavored honey so the citrus shines through.
Fresh orange juice: Brightens and thins the honey glaze slightly.
Nonstick cooking spray: Keeps your serving glass easy to remove.
Rainbow nonpareil sprinkles: For that classic festive sparkle—totally optional but fun!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Once you’ve nailed this Easy Lemon Orange Struffoli Recipe, don’t be afraid to mix things up a bit! I love tweaking the flavors depending on the season or what’s in my pantry.

Use different citrus zest: I once swapped orange zest for blood orange zest—gave the struffoli a beautiful red tint and a slightly deeper flavor.
Try different spirits: Instead of Marsala, you can use a splash of limoncello or even a mild white rum for a boozy kick.
Nut toppings: Toasted almonds or pistachios sprinkled on top add delightful crunch and texture.
Gluten-free version: I’ve experimented with gluten-free all-purpose flour blends to great success, just watch dough hydration carefully.

How to Make Easy Lemon Orange Struffoli Recipe

Step 1: Make the dough with zest and love

I start by pulsing the flour, sugar, salt, and baking powder in my food processor—this gives an even distribution of ingredients. Then I add the butter and the zests of lemon and orange; this pulse step creates the perfect sandy texture before the wet ingredients. Adding the eggs and Marsala wine transforms it all into a cohesive dough ball in about a minute. Pro tip: wrap it tightly in plastic wrap and refrigerate until really firm—this makes rolling much easier.

Step 2: Roll and cut your dough ropes

After chilling, I divide the dough into eight equal portions, keeping them covered so they don’t dry out. On a floured surface, I roll each into a 12-inch rope, then cut each rope into roughly twenty-four tiny pieces. Rolling each piece into a smooth little ball is surprisingly meditative, and you’ll notice the dough is silky yet firm—easy to handle without sticking. Don’t skip the flour dusting; it really helps prevent sticking during this step.

Step 3: Fry in batches until golden

This step is where the magic happens. Heat your canola oil in a heavy pot with a thermometer—accuracy is key for perfectly cooked struffoli. When the oil hits 375°F, gently lower small batches of dough balls in using a spider or slotted spoon. Stirring occasionally prevents them from clumping together, and after about three minutes, they turn a gorgeous golden brown. Work in batches to avoid overcrowding. Transfer them to a paper towel-lined sheet to drain. Your kitchen is about to smell amazing!

Step 4: Coat with honey and shape your wreath

Microwave the honey briefly to loosen it, then mix in the fresh orange juice for added brightness and easy coating. Toss the fried struffoli in this glaze until every bite is shiny and sticky. I spray the inside of a drinking glass with cooking spray, place it upside down in the center of a platter, and arrange the struffoli into a fun wreath shape around it. This presentation is so simple but makes a big impression. Don’t forget those colorful sprinkles for that cheerful, classic look!

Step 5: Let it set and serve

Patience is key here. Let the wreath sit for about 30 minutes so the honey can firm up and hold the shape nicely. Once set, carefully remove the glass, and you’ll have a stunning, sticky, and crunchy centerpiece ready to share. It’s perfect for holidays, parties, or just because you deserve a sweet treat.

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Pro Tips for Making Easy Lemon Orange Struffoli Recipe

Chill the dough well: I learned the hard way that skipping the chilling leads to sticky dough that’s tough to roll.
Use a frying thermometer: Keeping the oil at a steady 375°F ensures the struffoli cook evenly and get that perfect crunch.
Work quickly but gently: Rolling the little balls fast keeps the dough from warming too much, but handling gently avoids misshaping.
Don’t overcrowd the fryer: Too many pieces at once drop the oil temperature and cause soggy, greasy struffoli.

How to Serve Easy Lemon Orange Struffoli Recipe

A close-up view of a stack of small, round golden balls covered in shiny syrup and topped with multicolored small round sprinkles, all placed inside a white pleated paper cup. The paper cup sits on a white marbled surface, with a blurred background featuring similar white paper cups holding the same sweet treats. The golden balls have a smooth, glossy texture and are closely packed, forming a small mound. photo taken with an iphone --ar 2:3 --v 7 - Easy Lemon Orange Struffoli, festive Lemon Orange dessert, citrus holiday treats, quick Italian sweets, crispy fried dough balls

Garnishes

I always stick with classic rainbow nonpareil sprinkles—they bring that cheerful, festive vibe and a subtle crunch that pairs beautifully with the honey glaze. Sometimes I like adding a few chopped toasted pistachios or slivered almonds too, for some nutty contrast and extra color.

Side Dishes

Struffoli pairs wonderfully with a simple cup of espresso or a lightly sweetened herbal tea which balances the richness. For holiday spreads, I love serving it alongside candied nuts, biscotti, or even a light citrus salad to echo those zesty flavors.

Creative Ways to Present

For a special occasion, try layering your struffoli wreath on a cake stand with a doily underneath to elevate it. I once arranged them inside a large glass trifle bowl for a party centerpiece where guests could grab handfuls. You can also embed edible flowers or gold leaf flakes on the glaze for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store them in an airtight container at room temperature. They keep well for a couple of days without losing their crunch—though I’ll admit they rarely last that long in my house!

Freezing

I haven’t frozen the glazed struffoli because the honey coating can get sticky and change texture, but you can freeze the dough balls before frying. Just shape them into balls, freeze on a tray, then transfer to a freezer bag. When ready, fry directly from frozen—adding a minute or two to the cook time.

Reheating

To crisp up struffoli leftovers, pop them in a low oven (around 300°F) for 5 minutes—just keep an eye so they don’t burn. Avoid microwaving because that softens the texture and makes them chewy instead of crunchy.

FAQs

Can I make struffoli without a food processor?

Absolutely! While a food processor helps mix the dough quickly and evenly, you can mix by hand or with a stand mixer fitted with a paddle attachment. Just be sure to cut in the butter thoroughly and knead until the dough forms a firm ball.
What oil is best for frying struffoli?

I recommend a neutral oil with a high smoke point like canola, vegetable, or peanut oil. These oils ensure even frying without imparting unwanted flavors, and they stand up well to the 375°F frying temperature.
How do I keep struffoli from sticking together after frying?

After frying, place the struffoli on paper towels to drain any excess oil, then immediately toss with warm honey glaze to coat each piece. The honey forms a sticky layer that actually helps keep the balls separate when served in a wreath shape.
Can I use other citrus fruits besides lemon and orange?

Yes! Lime zest, grapefruit zest, or even tangerine zest can all be great substitutes or additions. They will change the flavor profile slightly, but that’s part of the fun of making the recipe your own.
Is it okay if I don’t have Marsala wine?

If you don’t have Marsala, white wine or even a little vanilla extract can work as alternatives. The alcohol helps develop flavor but evaporates during cooking, so it’s not essential if you can’t find it.

Final Thoughts

This Easy Lemon Orange Struffoli Recipe holds a special place on my dessert table because it brings together crunchy texture, sweet shine, and a burst of fresh citrus that few other treats can match. I remember the first time I made it, I was nervous about frying tiny dough balls, but once I tried, it became a joyful tradition. Trust me—you’ll enjoy every step and every bite. So grab your rolling pin and honey, and dive in. Your family and friends will thank you!