Instructions

Prepare the dough: On a work surface or in a stand mixer, sift the flour with a pinch of salt and sugar. Make a well in the center and add the eggs, lukewarm melted butter, liqueur, and the grated citrus zests.

Knead: Work the ingredients, first with a fork and then with your hands (or using the stand mixer), until you obtain a smooth, homogeneous, and firm dough.

Rest: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to an hour in the refrigerator).

Shape the struffoli: Take the dough and divide it into small portions. Roll each portion into cylinders (ropes) about 1 cm thick. Cut the ropes into small pieces about 1 cm long and, if desired, roll them between your palms to make them perfectly spherical. Arrange the balls on a floured tray or one lined with parchment paper.

Fry: Heat plenty of oil in a high-sided pot until it reaches a temperature of 180°C (350-375°F). Fry the struffoli in small batches for about 30-40 seconds, until they are lightly golden. Drain them with a slotted spoon and transfer them to paper towels to remove excess oil.

Glaze in honey: In a large pot, heat the honey over low heat until it liquefies and becomes fluid. Remove the pot from the heat, pour in the fried struffoli, and mix gently with a wooden spoon to coat them evenly. Add half of the sprinkles and candied fruit (if using) and mix again.

Assemble and decorate: Immediately transfer the struffoli, while still warm, to a serving platter. Shape them as desired, traditionally into a pyramid or a wreath shape (using an inverted glass in the center as a guide). Decorate with the remaining colored sprinkles and candied fruit.

Serve: Let them cool completely before serving, so that the honey sets and holds the shape together.