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.
View More
Learn More
Servings
30
Type
Dessert
Cook Time
40. min
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
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.
– 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.
SICILIAN PIGNOLATA -ITALIAN HONEY BALL TIPS
Swipe up for the full recipe