Neapolitan strufoli

To make this delicious dessert you will need to add in a mixer the following ingredients:

250 gr flour

5 gr salt

2 eggs + 2 yolks

10 gr Finocchietto

10 gr white sugar

50 gr butter

lemon and orange zest

Once the dough is ready, wrap it in plastic wrap and let it rest for 60 mins in the fridge.

Lightly dust a baking sheet and a work surface with flour. Cut the dough into 8 pieces. Roll each piece on the work surface into a 1/2-inch thick rope that's 10 to 12 inches long. Cut the rope crosswise into 1/2-inch pieces with a bench scraper or knife. Roll each piece of dough into a ball and place on the baking sheet. Repeat with the remaining dough pieces.

Heat 3 cups canola oil in a medium heavy-bottomed saucepan over medium-high heat until 350°F, about 10 minutes. Meanwhile, line a second baking sheet with paper towel.

When the oil is ready, fry in 4 batches: Carefully add the dough balls to the hot oil and fry, stirring a couple times, until puffed and golden brown all over, about 2 minutes. Use a slotted spoon or spider to remove the dough balls, carefully shake off the excess oil back into the pan, then transfer the fried dough to the paper towel. Repeat frying the remaining 3 batches of dough.

MAKE THE HONEY SYRUP AND ASSEMBLE:

Place 3/4 cup honey and 1/4 cup water in a large skillet over medium heat and stir to combine. Cook until the honey is warmed through and syrupy, 1 to 2 minutes.

Add all of the dough balls to the skillet. Turn off the heat and gently toss until well coated. Remove from heat and let cool in the skillet for 5 minutes.

Using a big spoon, drizzle any remaining honey syrup over the top and decorate with sprinkles. Let sit for 10 minutes then serve.

Paired with a glass of Concerto.