Struffoli

Method

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1. Work the flour, eggs, yolk, butter, sugar, both zests, limoncello and salt into a smooth firm dough, 8 minutes. Wrap and rest it 30 minutes.

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2. Roll pieces of dough into ropes 1 cm thick and cut them into 1 cm lengths.

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3. Heat the oil to 170C. Fry the pieces in small batches 2 minutes, until puffed and pale gold.

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4. Lift them out with a slotted spoon and drain on a rack, not on paper.

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5. Warm the honey with the water in a wide pan over low heat until it runs freely. Do not let it boil.

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6. Take the pan off the heat, tip in the struffoli and the candied peel and turn them until every piece is coated.

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7. Pile them into a ring on a plate, using an oiled bowl in the centre to shape it.

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8. Scatter with sprinkles and leave to set 20 minutes before serving.

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Chef’s Tips

• Warm the honey, never boil it. Boiled honey sets like cement.
• Small batches at 170C, or they soak up oil.
• Drain on a rack. Honey will not stick to an oily surface.

Pairing Suggestions

• Espresso
• Limoncello
• The whole family standing round the plate

Storage & Reheating

At room temperature under a cloth for 5 days. Do not refrigerate.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.