Pignolata (Sicilian Honey Balls)
These Italian honey balls known as struffoli or pignolata are a classic southern Italian dessert. Crispy little balls of fried dough are coated in honey, then shaped into festive mounds or wreaths. They're traditionally served around Christmas, Easter and Carnival, but make a delicious, sticky, sweet treat any time of year!
Servings: 8
Calories: 246kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter softened or melted
- 1 teaspoon vanilla extract
- ½ teaspoon grated lemon zest optional
- ½ teaspoon grated orange zest optional
- neutral oil for frying (peanut, vegetable, canola, grapeseed or avocado oil)
- ½ cup honey
- 1 tablespoon granulated sugar
- rainbow nonpareil sprinkles, pine nuts or candied fruits as needed, for garnish
Instructions
- In a large bowl, whisk together the flour, baking powder and salt.2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
- In a separate bowl, beat together the eggs, sugar, butter, vanilla, lemon zest, and orange zest until smooth.3 large eggs, 2 tablespoons granulated sugar, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon grated lemon zest, ½ teaspoon grated orange zest
- Add the dry ingredients to the wet ingredients, then mix until it comes together into a dough.
- Transfer to a lightly floured work surface and knead lightly for about 3-5 minutes until a soft, smooth dough forms.
- Wrap in plastic wrap or cover with a towel and rest for 30 minutes at room temperature.
- Roll the dough out into a large rectangle, then cut it into strips.
- Roll each strip into long ropes about ½ inch thick and cut into small marble-sized pieces.
- Heat oil in a deep pot to 350°F (175°C).neutral oil
- Fry in the dough balls in small batches until golden brown, about 1-2 minutes per batch.
- Drain on paper towels and let cool slightly.
- Add the honey and sugar to a saucepan and simmer over medium heat until the sugar dissolves, about 2-3 minutes.½ cup honey, 1 tablespoon granulated sugar
- Remove from the heat and toss with the warm fried dough balls until evenly coated.
- Pile them onto a serving platter while still warm or shape them into a festive wreath.
- Sprinkle generously with rainbow sprinkles, then let cool until the honey becomes tacky and serve!rainbow nonpareil sprinkles, pine nuts or candied fruits
Notes
- Don’t overcook the honey so it stays soft and glossy. Warm it just enough to melt the sugar, then toss immediately with the fried dough.
- When frying, make sure you have enough oil so the tiny balls float freely, and drain them on paper towels to remove excess oil.
- Prepare the dough up to 1 day ahead. Keep it wrapped in plastic and chilled, then bring it to room temperature so the dough rest finishes before rolling.
- These can be stored covered in an airtight container at room temperature for up to 3 days, but they’re best enjoyed fresh.
- Freeze the fried dough balls uncoated for up to 2 months. Thaw and warm them a little bit in a low oven until crisp before adding warm honey.
Nutrition
Calories: 246kcal | Carbohydrates: 46g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 151mg | Potassium: 69mg | Fiber: 1g | Sugar: 22g | Vitamin A: 177IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 2mg
