You know that moment when you serve dessert to a table that swears they’re completely stuffed? Last Saturday, I experienced the beautiful chaos of it.

We’d been eating since evening—proper Italian-style long table energy. By the time I mentioned dessert, the groans were real. “No more, I’m absolutely full!” “We can’t possibly…” Even one guest just gave me unintelligible sounds (the wine had done its work 😂).

I didn’t care. I was frying these twisted pastries anyway.

They came out of the oil golden and fragrant. For a moment, nothing. Then someone picked up the first one, took a bite, and: “My god, these are incredible!” What followed was pure magic. Someone said they reminded them of gli struffoli—those Neapolitan honey balls. Another guest immediately countered: “But these are better.”

The plate was completely cleared. People were asking for an encore. Unfortunately, I’d already fried the last of my dough 😂.

Why These Work

The magic is in the simplicity and the two-part technique. The dough is forgiving—no intense kneading required—and the black sugar glaze is pure caramel elegance. When that caramel coating hits warm pastry, it sets into this thin, crispy shell that shatters when you bite. Absolutely addictive.

For the Dough (Makes 6-8 pieces)

Mix together: 200g medium-strength flour, ¼ tsp salt, 1 tbsp white sugar, 30ml vegetable oil, 1 egg, about 80ml water, and 1 tsp baking powder.

Don’t overthink it. Just combine everything until it comes together—add water gradually, you don’t need it all. Let it rest for 30 minutes, then give it a few gentle kneads. You’ll have smooth, silky dough with almost no effort.

Divide into 30g portions, roll each into a twisted rope shape, and fry in medium-heat oil until just golden. That’s it.

For the Black Sugar Glaze

Combine about 200g white sugar, 200g black sugar, 1 tbsp honey, a tiny pinch of salt, and 30ml water. Cook over medium-low heat until it boils.

After about 3 minutes, test it: dip your finger in quickly (careful, it’s molten!) and pinch the mixture between your fingers. When it forms thin threads, you’re done. This is that perfect stage where it’ll coat beautifully but still crisp up.

Toss your warm fried pastries in the glaze, plate them up, and prepare for the magic to happen at your table.