Struffoli

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp rum
• 100 g butter
• 1 tbsp sugar
• zest of 2 tsp lemon (grated)
• zest of 2 tsp orange (grated)
• a pinch salt
• 1 l sunflower oil (for frying)
• 50 g candied orange peel
• 50 g candied lemon peel
• 300 g honey
• 150 g sugar
• colorful sprinkles
• 50 g candied fruit
• 6 candied cherries

Instructions

1. 1.

   Knead flour with eggs, rum, butter, sugar, lemon and orange zest, and salt into a smooth dough. Cover the dough and refrigerate for 1 hour.

2. 2.

   Roll the dough into ropes about 1.5 cm thick, cut them into pieces about 1 cm long, shape into small balls, and dust lightly with flour.

3. 3.

   Heat oil in a large pot. (It is hot enough when a wooden spoon stick held in the oil produces small bubbles.) Fry the dough balls in batches until golden brown, then drain on paper towels.

4. 4.

   Finely chop candied orange peel and lemon peel. In a tall pot heat honey, sugar, and 5 tbsp water. First foam forms, then the mixture turns yellow. Reduce to very low heat and add the dough balls and half of the candied peels. Stir with a wooden spoon so the honey coats everything.

5. 5.

   Arrange the balls on a plate. With wet hands shape them into a cone or half‑sphere, sprinkle with colorful sprinkles, and decorate the Struffoli cone with the remaining candied peels, candied fruit, and cherries.