Recipe for 15 people:
500 gr Flour
3 Eggs plus 3 egg yolks
100 gr Sugar
40 gr Butter
Pinch of Powdered yeast
Pinch of Salt
1 Small Glass of Rum or Sambuca
300 gr Honey
Candied Fruit
Grated Rind of 1/2 Lemon
Peanut Oil for frying

On a pastry board make a well in the flour and mix in the eggs, butter, sugar, yeast lemon rind, salt and the liquor. Knead until the mixture is homogenous, then shape into a ball and let stand for half an hour.

Lightly flour the pastry board and roll dough into into long round strips that are no wider than your pinky.  Cut the strips into tiny pieces the size of chick peas and place on a clean kitchen towel sprinkled with flour.  Before frying take the excess flour off the dough by shaking them in a sieve.  Fry until slightly golden and drain on paper towels.

Pour the honey into a large double boiler and heat until it is liquified.  Add the fried dough and mix gently, making sure that the honey pentrates evenly over all the balls.  Add the candied fruit and stir again.

Pour onto a plate.  (The traditional composition is made by placing an empty jar in the middle of the plate and pouring the honeyed mixture around it in order to form a ring.  When the mixture has cooled, carefully take away the jar)

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