Name: Cicerchiata
Prep time: 45 min
Cook time: 35 min
Total time: 160 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 270 g Wheat flour (Dough: 250 g. Working reserve: 20 g for rolling; use only as needed.); 3 eggs Eggs (about 150 g without shells); 25 g Butter (softened); 75 g Caster sugar; 15 ml Mistrà (anise liqueur); 3 g Lemon zest (yellow part only); 1,505 ml Olive oil (Frying bath: 1500 ml; most remains in the pan. Shaping: 5 ml for lightly greasing the plate and center glass.); 150 g Honey; 6 g Orange zest (finely grated, colored part only); 25 g Candied citron peel (finely diced); 25 g Candied orange peel (finely diced)

Shape with spoons while the honey is fluid, then give the ring time to set before cutting.

Make ahead Make the same day and allow at least an hour for the honey coating to set.

By Italia Magnifica · Updated October 2026

Prep: 45 min
Cook: 35 min
Rest: 1 hr 20 min
Serves: 8
Difficulty: Medium

Cicerchiata

Prep 45 min · Cook 35 min · Rest 1 hr 20 min · Serves 8 · Difficulty Medium

Ingredients

Skip to the method

8 servings

Dough

270 g2¼ cups
Wheat flourDough: 250 g. Working reserve: 20 g for rolling; use only as needed.Dough: 9 oz. Working reserve: ¾ oz for rolling; use only as needed.
3 eggs3 eggs
Eggsabout 150 g without shellsabout 5½ oz without shells
25 g1 oz
Buttersoftenedsoftened
75 g⅓ cup
Caster sugar
15 ml1 tbsp
Mistràanise liqueuranise liqueur
3 g3 g
Lemon zestyellow part onlyyellow part only

Frying

1,505 ml6⅓ cups
Olive oilFrying bath: 1500 ml; most remains in the pan. Shaping: 5 ml for lightly greasing the plate and center glass.Frying bath: 6⅓ cups; most remains in the pan. Shaping: 1 tsp for lightly greasing the plate and center glass.

Honey coating

150 g5½ oz
Honey
6 g6 g
Orange zestfinely grated, colored part onlyfinely grated, colored part only
25 g1 oz
Candied citron peelfinely dicedfinely diced
25 g1 oz
Candied orange peelfinely dicedfinely diced

Equipment

20 cm frying pot, at least 10 cm deep, and frying thermometer
Spider, draining tray and wide coating pan
Serving plate, heatproof center glass and spoons

Method

Mix the flour, eggs, softened butter, sugar, mistrà and lemon zest into a smooth, soft dough. Cover and rest for 20 minutes. Lightly oil a serving plate and the outside of a heatproof glass placed in its center.Mix the flour, eggs, softened butter, sugar, mistrà and lemon zest into a smooth, soft dough. Cover and rest for 20 minutes. Lightly oil a serving plate and the outside of a heatproof glass placed in its center.
Use a little of the dusting flour only where the dough sticks. Roll narrow ropes about 1 cm thick, cut into 1 cm lengths and round the pieces lightly. Keep them separate on the worktop.Use a little of the dusting flour only where the dough sticks. Roll narrow ropes about ½ in thick, cut into ½ in lengths and round the pieces lightly. Keep them separate on the worktop.
Heat the frying oil to 175°C in a 20 cm pot at least 10 cm deep, allowing about 10 minutes. Fry in six loose batches at the base quantity, about 3 minutes per batch, turning until evenly golden. Let the oil return to temperature between batches and extend cooking if needed. Lift out with a spider and drain on kitchen paper.Heat the frying oil to 350°F in a 7¾ in pot at least 4 in deep, allowing about 10 minutes. Fry in six loose batches at the base quantity, about 3 minutes per batch, turning until evenly golden. Let the oil return to temperature between batches and extend cooking if needed. Lift out with a spider and drain on kitchen paper.
Warm the honey with the orange zest and candied peel in a wide pan over moderate heat until fluid. Add the fried pieces and fold gently until evenly coated, allowing about 5 minutes for warming and mixing. Do not darken the honey into caramel.Warm the honey with the orange zest and candied peel in a wide pan over moderate heat until fluid. Add the fried pieces and fold gently until evenly coated, allowing about 5 minutes for warming and mixing. Do not darken the honey into caramel.
Using lightly oiled spoons, arrange the hot mixture around the glass in a ring about 20 cm across with an 8 cm opening. Allow about 2 minutes for shaping; keep hands away from the hot honey. Leave to set for at least 1 hour, then remove the glass gently and divide into portions.Using lightly oiled spoons, arrange the hot mixture around the glass in a ring about 7¾ in across with an 3¼ in opening. Allow about 2 minutes for shaping; keep hands away from the hot honey. Leave to set for at least 1 hour, then remove the glass gently and divide into portions.