Cicirchiata
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Cicirchiata

traditional italian christmas dessert of fried dough + honey. i grew up eating this only at christmas. on a recent trip back to visit family in italy, my aunties taught me the family recipe. buon appetito!

Dina Rulli

Ingredients

4-serving
  1. 3 Cups flour
  2. 3 eggs
  3. 1 Teaspoon sugar
  4. optional to 1 Cup almonds , toast
  5. 96 Ounces vegetable oil
  6. 250 Grams honey acacia , preferably

Method

50 mins
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    Make well with flour, break eggs into middle of well + add sugar. beat eggs + sugar, then slowly add in flour from the sides. begin kneading dough, adding in additional flour as necessary. when dough is ready, it no longer will be sticky

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    Cut off 1“ pieces + roll out into thin strips, about 1/4” in diameter. cut strip into 1/4" pieces. set aside and add more flour if necessary. do not let pieces stick

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    In a tall saucepan, bring vegetable oil to 350°. test one piece of dough to make sure it sizzles. drop in dough pieces and fry, stirring constantly for 4-5 minutes or until golden brown. remove from oil and place into a paper-towel lined bowl

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    In a separate pan on the stove over medium-high heat, bring the honey to a boil. keep boiling, stirring continuously until honey becomes a reddish hue, about 10 minutes. once it reaches this color, add in fried dough pieces and almonds (optional) and fold in to cover with honey. remove from heat

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    Wet a clean surface with water where you plan to form the desert. pour mixture onto area + break into 2 piles. wet hands and begin forming piles into 2 rings shaped like a bundt cake or wreath. compact well by applying pressure with hands for several minutes for each ring

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    Allow to cool for at least an hour before cutting and serving.

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    Tip: move to an aluminum foil lined pan to prevent from sticking. alternatively to the almonds, you can add in rainbow sprinkles.

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