Pignolata with honey

Name: Pignolata with honey
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Flour type 00 2.3 cups; Eggs 2 whole eggs plus 1 yolk (total weight 125 g); Butter 2 tbsp; Sugar granulated 1 ½ tbsp; Grappa 0.7 oz; Lemons the zest of 1; Salt 1 pinch; Vegetable oil 2 ¾ cups; Honey wildflower 7 ½ tbsp; Sprinkles colored to taste

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992

Calories per serving

Energy Kcal 992
Carbohydrates g 96.3
of which sugars g 39.2
Protein g 12.8
Fats g 60.5
of which saturated fat g 11.73
Fiber g 2.1
Cholesterol mg 187
Sodium mg 245

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Low
Note plus 2 hours of resting in the refrigerator

PRESENTATION

Carnival in Southern Italy is, honestly, a colorful celebration packed with colorful traditions and some truly mouthwatering sweets. And listen, honey pignolata? It's a standout treat. Really, it's so so good. This dessert comes from Calabria and Sicily, where families have been crafting these crispy, golden dough balls for generations. The name 'pignolata'—which is pretty fun—comes from their unique pinecone shape. Coated in rich honey, the Calabrian version is really really popular on tables across the region. Plus, it brings people together, sharing a love for these festive treats.

And you know what? Alongside favorites like Castagnole and Zeppole, these Italian carnival sweets are essential in February. They make sure the spirit of Carnival is alive, like, in every home. Meanwhile, over in Sicily, the Sicilian pignolata recipe adds its own twist, with a richer glaze that adds a stunning shine to the platter. Whether you're indulging in the Calabrian honey-coated version or the Sicilian glazed one, the tender dough balls inside are always a delight. Seriously, the combination of golden dough and sweet honey is just perfect, offering a satisfying crunch on the outside.

Here's the deal: what makes pignolata with honey special is the nostalgia it brings. It reminds folks of family gatherings and joyful Carnival celebrations from way back. These Italian honey balls aren’t just desserts; they’re little bites of tradition, with each region adding its own flair. And look, while some might compare them to a struffoli recipe from Naples, pignolata's distinct pinecone shape and rich honey layer make it a beloved staple in Southern Italy. No question, no matter which version you choose, sharing these moist, sticky delights is what Carnival is all about. It creates memories of laughter and warmth in bustling kitchens during the festive season. Seriously, it's a celebration in every bite, capturing the core of Italian heritage and joy. Cannot go wrong with that.

INGREDIENTS

992

Calories per serving

Flour 2.3 cups (300 g) - type 00

Eggs - 2 whole eggs plus 1 yolk (total weight 125 g)

Butter 2 tbsp (30 g)

Sugar 1 ½ tbsp (20 g) - granulated

Grappa 0.7 oz (20 g)

Lemons - the zest of 1

Salt 1 pinch

for frying: Vegetable oil 2 ¾ cups (600 g)

for garnish: Honey 7 ½ tbsp (160 g) - wildflower; Sprinkles to taste - colored

Preparation

How to prepare Pignolata with honey

To prepare the Pignolata with honey, pour the sifted flour into a bowl 1, then add the soft butter cut into pieces 2, and the salt 3

the granulated sugar 4, then flavor with the grated zest of one untreated lemon 5 and the grappa 6.

Finally, add the two whole eggs and the yolk 7. Begin kneading by hand vigorously 8 to mix the ingredients, then transfer the dough to a floured surface 9.

Continue kneading until you get a compact dough and shape it into a loaf 10. Wrap the obtained loaf with plastic wrap 12 and let it harden in the refrigerator for at least 2 hours. After the resting time, take the dough and with a dough scraper divide it into pieces about 0.4 inches wide 12.

Roll each piece to obtain small rods 13, then cut these into small pieces about 0.4 inches (14-15).

Now you can proceed with cooking, heat the seed oil in a pot to about 340°F, this is the ideal temperature for perfect frying, it's advisable to use a cooking thermometer to monitor precisely. With a slotted spoon, immerse a few morsels at a time 16 so as not to lower the oil temperature. Fry for about 3-4 minutes, then drain the morsels 17 and place them on a tray lined with absorbent paper to dry the excess oil 18.

Gather the pignolata in a bowl and pour honey over it 19 while the morsels are still hot, stir to mix the honey 20, transfer the honey-coated pignolata to a serving plate and decorate with colorful sprinkles to your liking 21!