Fried dough pellets glued together with honey to form a wreath. That, in essence, is la Cicerchiata, a traditional holiday dessert from Italy’s Abruzzo region.


For the dough:
3 1/4 cups unbleached all-purpose flour, plus more for dusting the work surface
1/2 cup sugar – Pinch of fine sea salt
Finely grated zest of 1 lemon – Finely grated zest of 1 orange
1/2 cup (1 stick) cold unsalted butter, cut into chunks
3 large eggs – 2 tablespoons Punch Abruzzo liqueur or dark rum
For the Cicerchiata:
Vegetable oil for deep-frying and greasing the pan
1 1/4 cups wildflower honey – 1 narrow lemon zest strip
1 narrow orange zest strip – Colored sprinkles for decorating
1/2 cup slivered or sliced almonds, lightly toasted

See the Full Recipe here => www.italymagazine.com

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