- 3 ⅓ cups all-purpose flour.
- 4 large eggs.
- 1 tsp grain alcohol.
- 1 pat butter.
- 1 tbsp granulated sugar.
- 2 orange zest.
- 1 tsp lemon zest.
- ¼ tsp sea salt.
- Olive oil enough for frying.
Glaze ingredients:
- 4 candied cherries, halved.
- 2 os candied orange peel, half cut into strips and half finely diced.
- 2 os candied citron, half cut into strips and half finely diced.
- 2 os candied melon rind, half cut into strips and half finely diced.
- 2 os tiny, candied almonds.
- 1 cup honey.
- ¾ cup granulated sugar.
- ⅓ cup water.
Directions:
1- Combine the flour, eggs, alcohol, butter, sugar, both citrus zests, and salt to make a workable dough. Knead it well and let it sit for at least 1 hour, covered.
2- Pluck off pieces and roll them out using your fingers to form snakes about as thin as your pinkie and cut them into ¼ inch-long pieces.
3- Heat olive oil in a pot over medium heat until hot. Fry the dough pieces a few at a time in the hot oil until brown and drain them on absorbent paper. Should the oil start to froth after a bit and the froth overflows the pot, change the oil.
4- Take a second pot and put the honey, sugar, and water in it. Boil the mixture until the foam dies down and it begins to turn yellow. At this point reduce the heat as much as possible.
5- Add the struffoli and the diced candied fruit. Stir to distribute everything evenly through the honey and turn the mixture out onto a plate. 6- Shape the mixture into a wreath with a hole in the middle and sprinkle the candied fruit strips and the diavolini over the ring and arrange the cherry halves evenly.