Struffoli

Method

1. 1

   Mix the dough

   At room temperature, 5 minutes: mix the flour, sugar, lemon zest, orange zest, vanilla, limoncello, salt and baking powder. Add the eggs and cooled butter, then mix and knead until smooth and firm.

2. 2

   Rest the dough

   At room temperature, 30 minutes: cover the dough and leave it to rest.

3. 3

   Shape the dough

   At room temperature, 10 minutes: divide the dough into portions and roll each into a rope about 1 cm thick. Cut into small pieces and roll them into balls.

4. 4

   Heat the oil

   Over medium heat, about 5 minutes: warm the oil in a deep, heavy pan to 170°C. Use a thermometer.

5. 5

   Fry the dough

   At 170°C, fry in small batches for 2 to 3 minutes, turning gently, until evenly golden and cooked through. Keep the oil close to temperature between batches, then drain the struffoli on kitchen paper.

6. 6

   Coat with honey

   Over low heat, 2 minutes: warm the honey in a wide pan until loose and fluid, but do not boil it. Add the drained struffoli and fold gently until coated.

7. 7

   Serve

   Off the heat, 3 minutes: pile the honey-coated struffoli on a serving plate. Scatter over the sugar sprinkles while the honey is still tacky.

Tips

• If the dough feels sticky, dust it lightly with flour rather than adding much more, so the fried bites stay tender.
• Keep shaped pieces lightly floured and separate to stop them sticking together.
• Fry in small batches and let the oil return close to temperature between batches.
• Use a wide pan to coat the struffoli gently and evenly.

Swaps

• Use finely grated mandarin zest in place of the orange zest.
• Replace the limoncello with the same amount of lemon juice.
• Use coloured sugar strands or small sugar pearls in place of the colourful sugar sprinkles.

Storing

Keep in an airtight container at room temperature for up to 3 days.