Sicilian Pignolata is a traditional Italian dessert that is sure to impress your friends and family. This sweet treat is made of small fried balls of dough, covered in a sticky honey glaze and often adorned with colorful sprinkles. If you want to learn how to make this crowd-pleasing dessert, just follow our step-by-step guide below.

Ingredients:

  • For the dough:
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons white wine
  • Vegetable oil for frying
  • For the glaze:
  • 1 cup honey
  • 1/4 cup sugar
  • 1/4 cup water
  • Colored sprinkles, for decoration (optional)

Step 1: Prepare the Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate smaller bowl, beat the eggs, melted butter, and white wine. Gradually pour the wet ingredients into the dry ingredients, mixing well until a dough forms. Knead the dough on a lightly floured surface until smooth and elastic.

Step 2: Shape the Pignolata

Divide the dough into small pieces and roll each piece into a thin rope about the thickness of a pencil. Cut the rope into small pieces, about 1/2 inch in length. Roll each piece into a small ball and lightly press your thumb into the center to create an indentation. Repeat this process until all the dough is used.

Step 3: Fry the Dough

In a deep heavy-bottomed pot, heat vegetable oil to 350°F. Carefully drop a few dough balls into the hot oil, being careful not to overcrowd the pot. Fry the dough balls until they are golden brown and crispy, about 2-3 minutes. Remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat this process until all the dough balls are fried.

Step 4: Prepare the Glaze

In a saucepan, combine the honey, sugar, and water. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for 2-3 minutes until the glaze thickens slightly. Remove from heat.

Step 5: Coat the Pignolata

Gently toss the fried dough balls in the warm honey glaze, making sure each ball is coated well. Use a slotted spoon to transfer the coated balls onto a serving plate.

Step 6: Decorate and Enjoy!

If desired, sprinkle the pignolata with colorful sprinkles while the glaze is still sticky. Let the pignolata cool and the glaze to set before serving. Serve this delightful dessert at room temperature and enjoy!

Now that you have mastered the art of making Sicilian Pignolata, impress your loved ones with this traditional Italian treat. Whether it’s a festive celebration or just a sweet craving, this dessert is guaranteed to be a hit!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!