Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Electric mixer or stand mixer
- Deep-fry thermometer
- Large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, melted butter, and milk.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until smooth and elastic.
5. Divide the dough into small pieces and roll into balls about the size of a hazelnut.
6. Heat the vegetable oil in a large pot over medium-high heat until it reaches 350°F on a deep-fry thermometer.
7. Fry the dough balls in batches, stirring occasionally, until golden brown and crispy, about 3-5 minutes.
8. Use a slotted spoon or spider strainer to transfer the fried dough balls to a paper towel-lined plate to drain excess oil.
9. While the pignolata is still warm, sprinkle with additional cinnamon and sugar to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- Makes about 30-40 pignolata
Nutritional information:
- Calories: 100 per serving
- Fat: 4g
- Carbohydrates: 14g
- Protein: 2g
Substitutions for ingredients:
- Whole milk can be substituted for the milk.
- Margarine or vegetable shortening can be substituted for the butter.
- Gluten-free flour can be substituted for the all-purpose flour.
Variations:
- Add chopped nuts or dried fruit to the dough for added texture and flavor.
- Drizzle with honey or chocolate sauce for a decadent dessert.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the pignolata cook evenly and don't absorb too much oil.
- Don't overcrowd the pot when frying to prevent the pignolata from sticking together.
- Roll the dough balls tightly to prevent them from falling apart during frying.
Storage instructions:
- Store the pignolata in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the pignolata in a 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
- Serve the pignolata on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
- Garnish with fresh berries or whipped cream for a festive touch.
Pairings:
- Serve with a hot cup of coffee or tea for a cozy treat.
Suggested side dishes:
- Pignolata can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk until it comes together.
- If the pignolata are too oily, try frying them at a slightly lower temperature.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the pignolata are cooked through before serving to prevent foodborne illness.
Food history:
- Pignolata is a traditional Italian dessert typically served during the holiday season.
Flavor profiles:
- Cinnamon-spiced pignolata has a warm, comforting flavor with a crispy texture.
Serving suggestions:
- Serve the pignolata as a sweet treat after a hearty Italian meal.
Related Categories
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Region: Italian
Taste: Sweet, Spicy, Cinnamon, Crunchy, Cinnamon-Flavored