Experience the rich taste of Filippo Berio's finest olive oil in this delicious Crispelle with honey syrup recipe. This Italian classic combines crispy, light fritters with a luscious honey drizzle, elevated by the depth and flavour of premium olive oil. Perfect for adding a touch of Mediterranean charm to your offerings, these Crispelles will enchant your customers with every bite.
Crispelle with honey syrup
Ingredients225g strong white flour A pinch of salt 3 tbsp Filippo Berio Classico olive oil 7g sachet fast action dried yeast 6 tbsp tepid milk 1 egg, beaten Filippo Berio Mild & Light olive oil for frying 2 tbsp caster sugar for dusting 8 tbsp clear honey Ground cinnamon to taste Finely grated zest 1 orange 1-2 tbsp caster sugar |
MethodSift the flour and salt into a bowl, add the Filippo Berio Classico olive oil and mix together with a palette knife until it clumps. Stir in the yeast then add the milk and egg. Continue to mix until it forms a soft dough. Turn onto a floured surface and knead for 5-10 minutes until smooth and elastic. Divide the dough into 24 pieces, about the size of a walnut, shape into rounds. Place on an oiled baking sheet, cover lightly with oiled cling film. Leave to rise in a warm place until doubled in size. Heat about 2.5cm of Filippo Berio Mild & Light olive oil in a medium saucepan and fry the balls of dough in batches for about 4 minutes per batch until golden, turning frequently. Drain on kitchen paper then roll in sugar to evenly coat each Crispelle. Keep warm while cooking the remainder in the same way. Warm the honey in a small pan with the cinnamon and orange zest. Arrange the doughnuts on a serving platter and drizzle with the warmed honey sauce. |
Recipe courtesy of Filippo Berio.
