Traditional European Dessert for Easter


  • 400 grams flour
  • 4 eggs
  • 2 tablespoons sugar
  • 25 g butter room-temp
  • 1 oz anise (liquid)
  • 1/2 grated lemon
  • 1/2 grated orange
  • pinch of salt
  • oil (for frying)

To dress and decorate

  • 400 gr honey
  • Confetti (as shown)


  1. Mix all ingredients well and let the dough rest a few hours in a bowl covered with a cloth.
  2. Roll quickly and stretch the dough as if you were making gnocchi (forming like bread sticks) and cut  them into the size of a hazelnut and place on well-floured cutting board dusted with flour so they do not stick each other.
  3. Before frying, place them in a sieve and shake to remove excess flour.
  4. When frying make sure the oil is not too hot or they’ll become bitter. While frying watch out for foaming due to the excess flour. To prevent the oil from foaming is wise to “fan” the frying pan: This helps prevents too big of bubbles forming and avoids oil dropping onto the flame.
  5. Once cooked – the balls should  look golden. Remove from the oil with a skimmer and place them onto a plate covered with absorbent paper.
  6. Liquify the honey at a low temperature. Pour the honey mix over the balls and mix until they are completely coated with honey.
  7. Then add about one third of the confetti and mix gently.
  8. Then take a serving platter, put a glass in the middle used to help form the center. Arrange the balls around the glass (you may use your hands, if necessary slightly wet them) to form in the shape of  a donut piling them up.
  9. With the honey still warm, take the confetti and spread them to create an aesthetically pleasing effect.
  10. When the honey has been solidified, gently remove the glass from the center of the plate and serve the dessert. 

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