Ingredients for 4 people

  • 250g plain flour​
  • Large pinch salt​
  • 10g caster sugar ​
  • 2g bicarbonate of soda​
  • 60g unsalted butter (diced)​
  • 1 whole medium egg + 2 egg yolks​
  • 1 tbs De Nigris Organic Apple Cider Vinegar with Mother​
  • Grated zest of ½ lemon and ½ orange​
  • 1 liter sunflower or peanut ​
  • To decorate:​
  • 70g chopped candied orange peel​
  • 300g honey (Millefiori, ideally)​
  • 50g sugar​
  • Grated zest of 1 lemon and 1 orange​
  • 1 small tub of 100s & 1000s (colourful sugar strands or balls)​
  • 5 glacé cherries (optional)

For the recipe

In a large bowl, make a well with the flour, and add the salt, the sugar,  the bicarbonate of soda, the diced butter.​

Mix everything well with the hands and then start to incorporate the eggs and the egg yolks, one at the time.​

Add the grated lemon and orange zest. Once the dough starts to become elastic,  knead it with the hands until it becomes nice and smooth and then add a tablespoon of De Nigris Apple Cider Vinegar and continue to knead until nice and smooth again.​

Clingfilm it and leave it to rest for 30 minutes at room temperature.​

Take  pieces of the dough and roll them into 1 cm thick rolls, then cut into little pieces of about 1/ 1,5 cm each and place them on a plate or a dry tea towel.​

Fry the struffoli in hot sunflower oil (between 160 and170C degrees), for about 4 to 5 minutes, or just until they turn golden, then transfer them to a plate with parchment or kitchen paper, to absorb the excess oil. Set aside​

Finely chop the candied orange and set it aside.  Melt the honey and the sugar  together in a saucepan. As soon as it boils, turn off the heat, leave it to cool for a minute and add the lemon and orange zest, the candied orange, the struffoli and mix well together as the honey mixture cools down.​

Transfer onto a plate and finish with the decorative sugar balls or strands and some more candied orange. Top with glacé cherries if you wish.