Heat the liquid without letting it boil, add the flour, the dough should be elastic but not soft. After working in the bowl pour it onto the pastry board and knead well for about 20 minutes.
With the dough make fairly large sticks and cut them into chunks, hollow them out on a ridged basket.
Fry them in oil to temperature letting them cook at least 12 to 13 minutes per fry.
Once cool, heat chestnut honey in a pan and swirl the turdilli in the hot honey with the flame off. Serve them on a serving plate
