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    Home » Popular » Italian Recipes

    February 5, 2019 Dessert

    Sicilian Pignolata-Italian Honey Balls

    Jump to Recipe - Print Recipe

    Sicilian Pignolata-Italian Honey Balls are fried balls of dough dipped in honey and topped with sprinkles. Made in Italy during the carnevale and also the holidays, or just for any special occasion. Impossible to eat just one!

    overhead image of sicilian pignolata italian honey balls

    Fried dough is common in many cultures. But in Italy, they fry dough for special occasions, especially during Christmas time. Pignolata are made in Sicily, Calabria and Umbria, so keep in mind that these tiny delights could appear in multiple regions and may have different names.  

    Sicilian Pignolata-Italian Honey Balls

    Sicilian Pignolata are a fried dough treat that brings back many memories from my Sicilian childhood. I have happy memories of enjoying them during Christmas in Sicily. My family made them at many a Christmas party with all of our Italian and Sicilian friends. Christmas is not the same without pignolata (or maybe you call them pignocata or even struffoli). My Calabrian mother-in-law makes nocatole-Calabrian Sweet Fritters.

    What is Carnevale in Italy?

    Carnevale in Italy is what is most commonly known in America as mardi gras, is celebrated in Italy and in many countries all over the world the 40 days before Easter. Pignolata are enjoyed during carnevale, but also during Christmas time in some places. Carnevale is the the big party before Ash Wednesday and Lent. It happens to be Italy's biggest festival and lasts for weeks!
     
    Carnevale is not only a time to celebrate, but also a time to enjoy amazing food. During the carnival in Umbria, for instance you may taste struffoli, a sweet typical of Perugia, made with honey, sugar and candied fruits. The cicerchiata is another typical Umbrian recipe. Like struffoli, cicerchiata is a traditional Umbrian sweet, but has been wrongly considered Abruzzian for a long time. It is made with small dough balls, dipped in orange honey and garnished with candied fruit and sugared almonds.
     

    overhead image of honey balls

     
    overhead image of fried honey balls

    What is a traditional Italian Christmas dessert?

    But if you ask anyone in my family in Sicily what they would traditionally eat as a sweet on Christmas Eve or Day, they would say Pignolata! Pignolata is one of the most popular southern Italian sweets made for Christmas.

    You can find struffoli (another name for pignolata)in Perugia made with honey, sugar and candied fruits. It used to be made in Sicily usually during Carnevale, but is now also made during Christmas. You can find pignolata in different parts of Sicily with different names: pignocata, pagnuccata, pignolata.

    overhead image of pignolata honey balls
     

    My Calabrian mother-in-law when asked when is the time to make pignolata would say whenever it is time to celebrate! Since I have known her, she has made pignolata for Christmas, birthdays, Easter, a Communion. She hasn't reserved it just for Christmas time, and rightfully so! These mini balls of fried dough are sort of addictive with their sweet honey coating and the dash of festive sprinkles!

    collage of dough pieces

    overhead image of fried dough pieces

    Sicilian Pignolata -Italian Honey Ball Tips

    • It’s also important to make them the right size so you can enjoy the honey glaze more.
    • Take care not to add too many dough pieces to the oil and fry all the dough pieces until evenly browned.
    • An important baking tip for making struffoli: make sure you use a good quality honey.
    • Also important to use the right amount of honey.
    • If you skimp on the honey, they won't be as wonderfully sticky sweet and will be just dry dough pieces.

    Pin it to your ITALIAN FOOD, HOLIDAY,  or DESSERT Board to SAVE for later!

    Find me on Pinterest for more great recipes!  I am always pinning :)!

    Vintage Savoring Recipes-This Pignolata recipe is from the SI archives, first published in 2015.  I will be showing some TLC to some amazing recipes you may have missed on the blog…all part of my new series called Vintage Savoring Recipes.  Most of these recipes will have fresh photos and fresher notes. It’s such a joy for me to revisit a beloved recipe like this Italian Honey Ball recipe! Hope you enjoy some delicious blasts from the past!

    slightly updated from 12/15

    Print Recipe Pin Recipe Rate this Recipe
    5 from 5 votes

    Sicilian Pignolata-Italian Honey Balls

    Fried balls of dough dipped in honey and topped with sprinkles made in Italy during the carnevale and also the holidays, or just for any special occasion.
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Total Time40 minutes mins
    Course: Dessert
    Cuisine: Italian
    Keyword: Fried Dough
    Servings: 30
    Author: Lora

    Equipment

    • Kitchenaid Mixer

    Ingredients

    • 4 eggs
    • 1 tablespoon sugar
    • ¼ teaspoon salt
    • 2 tablespoons vegetable oil
    • 2 ¼ cup unbleached all-purpose flour extra may be needed

    Syrup

    • ¼ cup sugar
    • ¼ cup water
    • zest of one large orange
    • 1 cup orange blossom honey
    • Vegetable oil to fry
    • Sprinkles

    Instructions

    To make the dough

    • In the bowl of a large mixer, beat eggs sugar, salt and oil.
    • Sift the flour into the mix and beat on medium speed with a dough hook until you obtain a soft dough. Add more flour as needed a little at a time if the dough is too sticky.
    • Turn the dough out onto a lightly floured work surface and knead it until it is smooth.
    • Cover the dough and let it rest for 30 minutes.
    • Divide the dough into 8 pieces and roll into ropes (about ½ inch thick). Cut each rope into ½ inch pieces and roll the pieces in your hands (like you’re making meatballs) into little balls.
    • Toss a little bit of flour on the dough balls so they don’t stick while you roll the other pieces.
    • Heat oil in a large heavy saucepan to 350 degrees F.
    • Carefully add about 6 pieces of dough at a time and fry until they are evenly browned (about 3 minutes).
    • Remove the dough pieces with a slotted spoon and drain on a paper towel lined plate. Repeat process until you fry all the pieces of dough.

    To make the syrup

    • In a large skillet, bring the sugar, water and orange zest to a boil. Stir constantly until the sugar dissolves.
    • Whisk in the honey; reduce the heat to medium-high.
    • Add the balls and stir to coat them evenly with the honey syrup. Cook for about 5 minutes until they obtain a nice glaze.
    • Immediately place them on serving plate stacking them like a pinecone. Use caution as they are very hot.
    • Toss on the sprinkles.

    Nutrition Disclaimer

    Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

    THIS POST MAY CONTAIN AFFILIATE SALES LINKS

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    Reader Interactions

    Comments

    1. Alyssa says

      March 09, 2019 at 10:13 am

      Lora, this looks really good! I think I need to make these for myself and the kids. Love this idea!

      Reply
    2. Lais Rosa Dias says

      December 11, 2019 at 5:13 pm

      5 stars
      Eu amo essa receita,na minha familia fazemos no Natal.

      Reply
      • Lora says

        December 12, 2019 at 6:18 am

        Muito obrigado! Feliz Natal XOXO

    3. tony says

      December 15, 2020 at 1:13 am

      5 stars
      Shaved chocolate and powered sugar added as you mound on a dinner plate.

      Reply
    4. Sandra Filippone says

      December 15, 2020 at 11:23 pm

      5 stars
      Love these! Raised in them!

      Reply
      • Lora says

        December 16, 2020 at 9:04 am

        Ciao Sandra-Thank you! So happy you have memories of them! Buon Natale! XX

    5. Sandra says

      December 22, 2020 at 7:02 pm

      My Nonna made these every Christmas! It’s been 20 years since she passed and I am going to attempt them this year! I never knew what they were called! She would make little stacks in paper cupcake liners!

      Reply
      • Lora says

        December 22, 2020 at 10:38 pm

        Ciao Sandra-Awww...that's such a sweet memory of your nonna making them. And yes! They do get placed in cupcake liners!! I grew up having them like that, too! Buon Natale...xx

    6. Jenn says

      December 23, 2020 at 12:55 pm

      How much does this usually make? I wanted to shape into a wreath (my aunt used to do that) and I’m unsure if the recipes yields a lot.

      Reply
      • Lora says

        December 24, 2020 at 7:22 am

        Hi Jenn-I list that it's 30 servings. You can see on the 4th photo the pile of balls that we made. Not sure if that looks like enough for your wreath (also we rolled them pretty small). I never made them into a wreath so I can't say. To be safe, you could double the recipe (I'm not sure how big of a wreath you need to make) and you may end up with extra. Happy Holidays!

    7. Teresa La Fata Allen says

      December 24, 2020 at 11:14 pm

      My mom made these every Christmas. She used to cover them with plastic cling wrap. Do I need to do this to prevent them drying out?

      Reply
      • Lora says

        December 25, 2020 at 8:09 am

        Yes, if not serving right away..you could definitely cover with some plastic cling wrap. Happy Baking! Buon Natale Teresa!

    8. carolyn scaturro says

      January 04, 2021 at 4:12 am

      Does the honey stay onto balls, or run off to bottom of plate...like mine did with other recipes?

      Reply
      • Lora says

        January 04, 2021 at 7:26 am

        I mention in the directions: To the pot where you make the honey syrup: Add the balls and stir to coat them evenly with the honey syrup. Cook for about 5 minutes until they obtain a nice glaze....so yes, the glaze is supposed to coat the honey balls. Your goal is to create a nice glaze on the balls. Some may come off, because it is a honey glaze/syrup.

    9. Lynn says

      December 28, 2021 at 1:34 am

      I’ve made these for many years but never in cupcake papers. Don’t they stick to the papers?

      Reply
      • Lora says

        December 28, 2021 at 6:45 am

        I'm not sure which part of recipe you're referring to...there is no part that mentions making them in cupcake liners. The recipe clearly states: They're fried, drained on paper towels, tossed in the syrup, stacked on a plate, sprinkles get tossed on top. There were paper doilies lining one of the plates...is that where you're confused? That is only to make the plate look pretty. Did you not read the recipe?

        Again, please read the recipe and you can see that there is no part of recipe that says to make these in cupcake liners. Happy Holidays!

    10. Luci says

      February 28, 2022 at 8:50 am

      I Wood log To Make your honey balls but you did not say how much honey to put in with the sugar

      Reply
      • Lora says

        February 28, 2022 at 9:02 am

        Hi Luci-not sure why you missed it in the ingredient list. The ingredient list states:
        Syrup
        ¼ cup sugar
        ¼ cup water
        zest of one large orange
        1 cup orange blossom honey

        You could use any sort of honey you like or have in your pantry. I used ONE CUP (which is about 340 grams) orange blossom honey. Hope that helps!! XO

      • Luci says

        February 28, 2022 at 11:26 am

        I saw it after that it was orange honey thank u

      • Lora says

        March 01, 2022 at 7:02 am

        No problem...hope you enjoy!!!

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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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