Neapolitan honey struffoli

Wash and dry the citrus fruit. Separately grate the zest of 1 orange and 1 lemon for the dough, then zest the remaining fruit for the coating. Dice the butter. Separate 2 eggs. Mix the flour, salt, 20 g sugar and bicarbonate. Work in the butter, remaining 3 whole eggs, separated yolks, liqueur and dough zests. Knead until smooth. Cover and rest at room temperature for 30 minutes.

Work with small portions of dough, keeping the rest covered. Roll ropes about 1 cm thick and cut into pieces about 1 cm long. Space them on a clean cloth. Heat the oil to 160 °C in a deep pan. Fry small batches for about 4 minutes, gently moving them to round the pieces, until golden. Drain on kitchen paper and repeat with the remaining dough.

Finely dice the candied peel. Gently heat the honey and remaining 100 g sugar, stirring. Remove from the heat as soon as it starts to boil. Cool slightly, add the reserved zest and diced candied orange, then wait about 6 minutes. Add the fried dough and gently stir until coated and cool. Arrange as a ring or mound and decorate with sprinkles and glacé cherries.