Struffoli

Start off making the dough. In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal pieces. On a lightly floured work surface, roll out each piece of dough until ¼ inch thick. Using a pizza cutter, cut each piece of dough into ½-inch wide strips. Then cut each strip of pastry into ½ inch pieces. Roll each piece of dough into a small ball, about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess.

In a large heavy-bottomed saucepan or a small fryer, pour enough oil to fill about 1/3 full. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375ºF. In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain and excess oil. Transfer dough balls and hazelnuts to a large bowl.

For the honey mixture, in a large saucepan, combine honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat. Pour the honey mixture on top of the fried dough and hazelnuts and stir until evenly coated in the honey mixture. Allow the mixture to cool for 2 minutes.

Scoop the dough into cupcake liners, about 2 tablespoons each. Decorate with sugar sprinkles and allow to set for 2 hours. Before serving, dust with confectioner’s sugar.

Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350ºF oven until lightly toasted, 8 to 10 minutes. To easily remove the skins, transfer the hot hazelnuts to a kitchen towel, twist the towel closed tightly and rub vigorously. Most of the skins should fall off fairly easily. Cool hazelnuts completely before using.