← Nouns Cooking · Italian

Ingredients

• 400 g plain flour
• 3 Eggs
• 50 g Sugar
• 60 g Butter, melted
• 1 tsp Baking powder
• 1 orange, finely grated zest
• 1 lemon, finely grated zest
• 1 tbsp rum, limoncello or orange liqueur
• 1 pinch Salt
• 1 l sunflower oil, for frying
• 300 g Honey
• 50 g candied orange and citron peel, diced
• 2 tbsp Coloured sprinkles (nonpareils)

Method

1. Mix the flour, sugar, baking powder, zests and salt. Add the eggs, melted butter and rum and knead for 5 min into a smooth, soft dough. Wrap and rest for 30 min.
2. Cut off small pieces and roll them into ropes about 1 cm thick, then cut into 1 cm nuggets. Spread them on a floured tray.
3. Heat the oil to 170°C (340°F). Fry the struffoli in batches for 2–3 min, until puffed and light golden. Drain on paper.
4. Warm the honey in a large wide pan over low heat for 2–3 min, until runny. Take it off the heat, tip in the struffoli and half the peel and stir until every ball is coated.
5. With wet hands, pile them onto a plate into a mound or ring. Decorate with the rest of the peel and the sprinkles and leave for 1 hour to set.

Tips

• They keep for a week, loosely covered, at room temperature.
• Leave out the alcohol and use orange juice if you prefer.

Sources

Written in our own words after cross-checking these recipes:

Sip and Feast Inside The Rustic Kitchen Great Italian Chefs