Ingredients

For the dough

• 4 cups all-purpose flour (½ kg)
• 3 large eggs
• 3 large egg yolks
• 3 tablespoons granulated sugar (50 g)
• 1 tablespoon olive oil
• 1 teaspoon anise extract or 1 tablespoon anise liqueur
• ¼ teaspoon ground cinnamon

For frying & finishing

• Vegetable oil, for frying
• 1 cup honey, warmed

Instructions

1. Prepare the egg mixture
   In a large bowl, whisk together 3 whole eggs + 3 yolks with the sugar until pale and creamy.
2. Add the dry ingredients
   Slowly add the flour, mixing continuously. Incorporate the olive oil, anise, and cinnamon.
   Knead until the dough is firm and smooth.
3. Shape the spirals
   • Cut the dough into small pieces.
   • Roll each piece into a rope about 10 inches long, pencil-thick.
   • Wrap around your fingers or a wooden spoon handle to form a spiral, then slide off gently.
   • Rest the spirals on a floured cloth for 20 minutes.
4. Fry the scalille
   Heat vegetable oil to 350°F (175°C).
   Fry in small batches, turning until golden.
   Drain on paper towels.
5. Glaze with honey
   Warm the honey and dip each fritter in, or drizzle generously on top.