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.