Struffoli

Method

Make a mound with the flour and create a well in the centre, then add eggs, melted butter and salt, mixing to form a stiff dough; knead until smooth and elastic, then rest for 30 minutes. Roll the dough into thin strands about the thickness of a pencil and cut into small pea-sized balls. Heat the oil to 170C and fry the balls in batches until golden brown on all sides, removing with a slotted spoon and draining on kitchen paper. Warm the honey with sugar and cinnamon in a large pan, add the fried balls and gently toss to coat evenly, then fold in the candied peels and nuts. Shape the mixture into a large dome or ring on a serving plate while still warm, pressing gently, then decorate with pearl sugar and additional candied fruits. Allow to cool and set before serving.