Pignolatta Recipe

Pignolatta

Recipe courtesy of Gale Gand

• Level: Intermediate
• Servings: 12 to 16 portions
• Nutritional Information Per Serving (based on 12 servings): Calories 577, Total Fat 26 g, Saturated Fat 2 g, Carbohydrates 82 g, Dietary Fiber 1 g, Sugars 53 g, Protein 8 g, Cholesterol 80 mg, Sodium 228 mg
• Total Time: 1 hour 15 minutes
• Preparation Time: 1 hour
• Cooking Time: 15 minutes

Ingredients

• 3 1/2 cups sifted all-purpose flour, plus extra if needed
• 6 large eggs
• 1 teaspoon salt
• Canola oil, for deep frying
• 2 cups honey
• 6 tablespoons sugar
• 1 (3-ounce) jar of confetti sprinkles or lightly toasted pine nuts

Instructions

1. Imagine the sweet crunch of golden fried dough enveloped in glossy honey caramelthis is your cue to dive into making Pignolatta, a festive treat that'll wow at any gathering. In a large ceramic bowl, grab a wooden spoon or fire up your stand mixer with the dough hook. Blend 3 1/2 cups sifted all-purpose flour, 6 large eggs, and 1 teaspoon salt into a firm dough that pulls cleanly from the bowl sides. If it's stubborn by spoon, switch to hands for kneading; sprinkle in extra flour if sticky. Knead on a lightly floured surface until silky smooth and tack-free.
2. Quarter the dough, roll each into 1/2-inch-thick ropes, then slice into 1/2-inch piecesno need to ball them up; these nuggets fry perfectly as is.
3. Heat canola oil in a 3-quart saucepan to 365F. Fry batches until they bob up golden and crispgive them room to dance! Drain on paper towels and cool.
4. Boil 2 cups honey and 6 tablespoons sugar in a large saucepan. Toss in the fried bites for an even, sticky coat. Mound onto plates into a stunning pine cone shape, then shower with pine nuts or confetti sprinkles before the honey sets. Team up for fun, or portion into foil liners. Cool fully; store up to a week. Pluck off caramelized gems to savor!
5. Notes: Pignolata (or Pinolata) evokes pine nuts ("pignolla") or its cone shape. Sicilian Pignolata meets Neapolitan Struffoli vibes. This tactile delight debuted at my Italian friend's holiday tablefried for Hanukkah joy, perfect post-meal with coffee.