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.
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
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