Sicilian Pignolata

Directions

• Sift the flour onto a pastry board, add half the sugar, grated orange zest and mix the ingredients together.
• 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.
• Let it rest for about 30 minutes in a floured bowl covered with a tea towel.
• 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°.
• 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.
• 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.
• Use a ladle to scoop the mixture onto a serving plate or into ramekins and sprinkle with coloured candies and cinnamon.