• 225g/1 ¾ cups of all purpose flour
• 1/4 tsp baking powder
• 3 eggs
• Zest of 1 orange
• Zest of 1 lemon
• 1 tbsp of sugar
• Small pinch of salt
• 1 tsp vanilla extract
• 1 tbsp of Limoncello or orange Juice
• 235ml/1 cup of honey
• Sugar sprinkles for decoration
• Vegetable oil for frying

Method

In a large bowl, mix together the flour, vanilla extract, baking powder, eggs, orange zest, lemon zest, sugar, salt and limoncello. (dough will be very sticky) Put dough onto a floured surface and form into a ball (add more flour as you pull it together so it’s no longer sticky).

Sprinkle a little flour in a small bowl and set the dough in it. Cover with plastic wrap and let it rest on the counter for 30 minutes.

In a large pot or a deep fryer, add enough oil to get up to about 3 inches. Heat over medium high heat until the oil is about 185C/370F degrees when tested with a thermometer.

Line a baking sheet with parchment paper and sprinkle with flour, set aside, also line another baking sheet with paper towels and set aside.

Once the dough has rested, place it on a floured surface and cut into 8 equal pieces. Roll each piece into a thin rope shape and cut ¼ inch pieces. Roll each piece into a round ball and place them on the parchment paper lined baking sheet.

Fry the struffoli carefully in the hot oil making sure to constantly turn them around as they fry for even cooking, once they are deep golden brown, remove onto the paper towel lined baking sheet.

Heat the honey in a small pot until slightly runny, add it to a big bowl and add in the cooked struffoli, toss them well for a few minutes or until they are well covered in the honey. Assemble into a large mound shape and sprinkle over some sprinkles and enjoy!