Ingredients
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10 Eggs
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300 gr Sugar
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1 Kg 00 Flour
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1 Orange Orange zestgrated
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Cinnamon
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300 gr Honey
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Sugar decorations
Directions
The Sicilian Pignolata (also called Pignoccata or Struffoli in other parts of Italy) is a Sicilian sweet typical of Carnival. They’re small balls prepared with a mixture of flour, eggs, butter and sugar that are first fried and then covered with honey.
Steps
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1
Done
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Sift the flour onto a pastry board, add half the sugar, grated orange zest and mix the ingredients together. |
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2
Done
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Make a well in the flour and break the eggs that you will beat with a fork, trying to slowly incorporate all the flour. Knead until the mixture is compact and consistent. |
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3
Done
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Let it rest for about 30 minutes in a floured bowl covered with a tea towel. |
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4
Done
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When ready, cut the dough into pieces and form sticks of about 1 cm in diameter and cut them into 1 cm long pieces. Meanwhile, get a high-sided pan with a basket and pour in the oil for frying and bring it to a temperature of 180°. |
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5
Done
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Fry the dough balls a few at a time and, as soon as they are golden brown, drain them and let them dry on absorbent paper. |
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6
Done
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As soon as you have finished frying, pour the honey, remaining sugar and 2 tablespoons of water into a large saucepan. As soon as the sugar has completely dissolved and the mixture has softened, remove it from the heat and pour in the pignolata. With the help of a wooden spoon, stir the mixture until it is well blended with the honey. |
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7
Done
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Use a ladle to scoop the mixture onto a serving plate or into ramekins and sprinkle with coloured candies and cinnamon. |
One Comment Hide Comments
In our family we called this strufolli.