Struffoli

Put the flour, sugar, eggs, orange and lemon zest, limoncello, peanut oil and a pinch of salt in the mixer and mix to a dough, under two minutes.

If the mix is too sticky, add a little flour at a time and keep mixing until it is denser.

Turn the dough out and work it by hand with a little flour until smooth and moist but not sticky.

Rest the dough covered for at least half an hour so the gluten develops.

Stretch the rested dough with a rolling pin, not too thin.

Cut pieces and roll each into a thin snake, working from the middle out to the edges.

Cut the snakes into small pieces; small pieces cook through properly and grow as they fry.

Bring the peanut oil to 180 Celsius and fry the pieces individually, less than a minute, until brown, then drain on paper towel.

Warm about 150 grams of honey with a spoon of sugar in a large fry pan and mix.

Add the fried struffoli and mix well to coat.

Add lemon zest and orange zest and keep mixing, then switch the pan off.

Off the heat, add the candied fruit and sprinkles and mix through.

Pile into a mountain on a serving plate and finish with more lemon zest and sprinkles.