Struffoli with NUTELLA®
for 6 portions
To garnish and finish
Mix together the flour, eggs, melted butter, vanillin, liqueur, salt, sugar and grated lemon zest, stirring until you have a smooth and springy dough. Cover it with cling film and leave it to rest in the fridge for at least 2-and-a-half hours.
Quickly remove the dough and cut it into chunks of dough to make into lots and lots of little dough balls: they must be right to be held between the thumb and forefinger.
Fry the dough balls in plenty of seed oil, then drain them on a sheet of absorbent paper. Put four struffoli per portion on each plate, and then add 15 g of Nutella® and garnish with hazelnuts and serve.