Struffoli

Sweet fried Italian nightshades served coated in caramel, topped with candied fruit and a confectionery colourful sprinkle.

Ingredients:

400 g of plain flour

. 100 g butter 2 tsp orange zest 2 teaspoons lemon zest 1 tablespoon of powdered sugar 1 tablespoon of rum pinch of salt oil for frying For frosting and garnish: 300 g of honey 150 g of powdered sugar 50 g candied fruit 5 tbsp water sugar colored pearls

Procedure:

1. In a bowl, mix the plain flour together with the beaten eggs, softened butter, sugar, salt and grated lemon and orange zest, make a dough and let it rest in the refrigerator for 1 hour
2. With your hands, roll out a long roll about 2 cm in diameter, cut off pieces of dough and shape into balls
3. Fry the dough balls in well heated oil until golden brown, let the finished struffoli drain thoroughly
4. In a larger pot heat water with sugar and honey, once the sugar dissolves and the mixture starts to foam, pour the fried nightshades into the pot and stir to coat them nicely in the resulting caramel
5. Serve the struffoli arranged in a pyramid shape, decorated with candied fruit and confectionery colour sprinkles.