This is a print preview of "CICERCHIATA wreath for the Holidays" recipe.

CICERCHIATA wreath for the Holidays Recipe
by Foodessa

CICERCHIATA wreath for the Holidays

An indulgence made of dainty, crunchy dough nuggets held together with flavoured honey…topped with candy sprinkles.

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Rating: 4.5/5
Avg. 4.5/5 1 vote
  Italy Italian
  Servings: 8


  • . > (American / Metric measures) <
  • .
  • . > DOUGH nuggets:
  • . >> DRY:
  • . 2-3/4 cups (390g) All Purpose flour (more or less depending on texture)
  • . 1/4 cup (55g) granulated sugar
  • . 1/2 tsp. (2.5ml) baking powder
  • . pinch of sea salt
  • . 1 medium Orange, finely zested
  • .
  • . >> WET:
  • . 3 xLarge eggs (room temp.)
  • . 2 tsps. (10ml) pure Vanilla extract
  • . 4 Tbsps./ 2.2oz (60g) unsalted butter, melted, cooled
  • . 2 Tbsps. (30ml) dry White wine (or Sherry or Brandy, Vodka etc) (room temp.)
  • . >> HONEY SYRUP:
  • . 1 cup (250ml) mild, liquid honey
  • . 1/4 tsp. (1.25ml) ground cinnamon
  • . 1/2 cup (70g) lightly roasted almonds coarsely chopped
  • .
  • . >> Extras: . For deep frying: grapeseed or canola oil / oil for the glass (if making a wreath) / Candy sprinkles of choice / Maraschino cherries, halved for garnish


  1. . Note: although this dough can be made into a food processor, I much prefer the traditional manual method.
  2. . In a very large bowl, whisk together all the DRY ingredients. Then, make a well and add all the WET ingredients. Whisk the center lightly to then gradually incorporate the flour mix. Within the bowl, knead by pressing into the dough with the hand's palm and then fold on to itself. Turn a quarter of the way and repeat until flour have disappeared. The dough should not be over-kneaded. You'll need to achieve a soft, malleable texture. Form it into a thick rectangle of sorts and cover with plastic wrap. Let it rest 30 minutes at room temperature under a cloth.
  3. . LATER, prepare a parchment lined pan to hold the rolled out ropes. Divide the dough into 16 pieces and roll into balls. Then, one at the time, roll out each piece into a slim rope shape. Place them onto the prepared pan by continuously covering them with the cloth to keep them from drying out. Once all ropes have been made, place up to two ropes parallel to each other and cut into little nuggets. Note: they will look somewhat like squares when you cut them. You do NOT need to roll them because they will puff up round once they fry.
  4. . FRYING: (prepare the paper towel lined pan) In a large saucepan, add about 4 inches/ 10 cm of frying oil. Heat it on just a little higher than MEDIUM or more precisely 350F/180C. First, test a small nugget of dough as it should sizzle upon contact and float to the top. Also, make sure it fries up light golden without burning. Now, place some of the dough nuggets with a good spacing. Fry them until puffed up and lightly golden (about 1 minute or so). Adjust the heat if the balls are frying too quickly. Remove the fritters with a slotted spoon and transfer onto a paper towel lined plate. REPEAT the process. Let them rest while preparing the honey syrup.
  5. . ASSEMBLY: Generously oil the outside of a medium, straight-sided water glass and place it in the center of a round serving dish.
  6. . HONEY SYRUP: In a large saucepan, melt the honey on LOW-MEDIUM heat. Remove the pot from the heat and with a sturdy spatula, quickly stir in the chopped nuts, cinnamon and the cooked dough balls until well coated. Quickly spoon the honeyed balls around the glass. Then, with lightly wet hands, shape the wreath by pressing it together. Drizzle over any remaining honey. Sprinkle the candies sparingly as well as placing the cherry halves. Let it set for a least 4 hours before removing the glass.
  7. . Serve: Preferably to be eaten as fresh as possible. Lightly cover it with aluminium foil if waiting longer to serve. TIP: It's best to use a serrated knife to slice the wreath or just rustically portion out servings. Any remaining pieces can be stored into aluminium foil for a few days.
  8. . Happy baking form Claudia's