Scerchiata Italy Recipe

First, prepare the dough. Put the flour, eggs, sugar, oil, liqueur and salt in a bowl and work for at least 10 minutes until you get a smooth, elastic, homogeneous dough, then wrap it in plastic wrap and let it rest. in 30 minutes.

Take out the dough again, peel off the film, take out the dough one by one, cut a thin string (1-1.5cm), and cut it to a length that is approximately the same as the thickness.
Continue with the rest of the dough, gradually turning the dough onto a lightly floured work surface.

Once all the dough has been cut into pieces, heat up a large frying pan with plenty of oil, fry until golden brown, drain on kitchen paper with a slotted spoon, and set aside to cool.

Put water and sugar in a pot and bring to a boil. Once the mixture has thickened slightly, add grated citrus peel and honey and mix.

Pour the fried dough into the syrup and mix until homogeneous.

Assemble the Scerchiata. Place a lightly oiled long, narrow container (about 8-10 cm) in the center of the plate and place the glazed pieces around it (this will give it a donut shape).

Remove the container from the center and decorate with sprinkles, sprinkles, or almond flakes.

Once your cicerchiata is ready, all you have to do is enjoy it.