Italian inspired: Luigi Vesper’s struffoli
Serves 8 to 10
Preparation time: 30 minutes, plus resting Cook time: 20 minutes
Ingredients
2 cups flour, plus extra for dusting 1 large lemon, zested (approx 2 tsp) ½ orange, zested (approx 2 tsps) 3 tbsp sugar
½ tsp fine salt
¼ tsp baking powder
30g butter, diced and at room temperature
3 large eggs
1 tsp vanilla extract
Canola oil, for frying
1½ cups hazelnuts, toasted Sugar sprinkles, for decoration Icing sugar, for dusting (optional)
Ingredients for the syrup 1 cup honey
½ cup sugar
1 tbsp lemon juice
Method
To make the dough, pulse the flour, lemon zest, orange zest, sugar, salt and baking powder together in the bowl of a food processor.
Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs and vanilla.
Pulse until the mixture forms a ball. Wrap the dough in cling film and refrigerate for 30 minutes.
Cut the dough into four equal-sized pieces. On a lightly floured surface, roll out each piece to a thickness of approximately 0.6cm, and then cut into 1cm pieces.
Roll each piece of dough into a small ball, about the size of a hazelnut.
Fill a heavy-based saucepan threequarters full with canola oil, set over a medium heat and heat until a small piece of bread turns golden brown – about 3 minutes.
Cook the balls of dough in batches for 2 to 3 minutes until golden brown. Remove with a slotted spoon and drain any excess oil on a plate lined with kitchen paper.
To make the syrup, put the honey, sugar and lemon juice in a large saucepan and set over a medium heat. Bring to the boil and heat for 3 minutes, until the sugar has dissolved.
Remove from the heat and add the fried dough balls and the hazelnuts, stirring to coat. Leave for 2 minutes.
Place a lightly oiled water glass in the middle of a large plate. Arrange the struffoli and hazelnuts around the glass to form a wreath shape.
Drizzle with honey syrup and leave it to set for two hours.
Dust with sugar sprinkles and icing sugar and remove the water glass just before serving.