Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups vegetable oil (for frying)
- 1 cup sweetened shredded coconut
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Large mixing bowl
- Wooden spoon
- Wire rack
- Large plate or platter
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2. Add the softened butter to the dry ingredients and mix with a wooden spoon until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the eggs, milk, honey, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
6. Divide the dough into small pieces and roll each piece into a ball about the size of a marble.
7. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
8. Carefully drop the dough balls into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes.
9. Use a slotted spoon to remove the fried dough balls from the oil and transfer them to a wire rack to cool.
10. Once the fried dough balls have cooled, place the shredded coconut in a shallow dish.
11. Roll each dough ball in the shredded coconut, pressing gently to coat.
12. Arrange the coconut-covered pignolata on a large plate or platter and serve.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes approximately 40 coconut-covered pignolata. Serving size is 2-3 pignolata per person.
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 40mg
Total carbohydrates: 13g
Dietary fiber: 0g
Total sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Margarine can be substituted for unsalted butter.
- Almond milk can be substituted for milk.
- Maple syrup can be substituted for honey.
Variations:
- Add lemon or orange zest to the dough for a citrusy twist.
- Drizzle melted chocolate over the coconut-covered pignolata for a decadent dessert.
- Substitute the shredded coconut with chopped nuts for a crunchy texture.
Tips and tricks:
- Be sure to keep an eye on the oil temperature with a candy thermometer to prevent burning.
- Don't overcrowd the fryer or pot with too many dough balls at once, as this can lower the oil temperature and result in greasy pignolata.
- Use a slotted spoon to gently stir the dough balls in the oil to ensure even frying.
Storage instructions:
Store leftover coconut-covered pignolata in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the pignolata on a baking sheet and warm in a 350°F oven for 5-7 minutes.
Presentation ideas:
Arrange the coconut-covered pignolata on a decorative platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted chocolate for added sweetness.
Pairings:
Serve with a cup of hot coffee or tea for a cozy treat.
Suggested side dishes:
These pignolata are perfect on their own as a sweet snack or dessert.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until a soft dough forms.
- If the dough is too sticky, add a tablespoon of flour at a time until the dough is smooth and easy to handle.
Food safety advice:
- Be sure to use a candy thermometer to monitor the oil temperature and prevent burning.
- Use caution when working with hot oil to avoid burns.
Food history:
Pignolata is a traditional Italian dessert that is typically served during the Christmas season. It is made by frying small balls of dough and coating them in honey or chocolate and sprinkles.
Flavor profiles:
These coconut-covered pignolata are sweet and slightly nutty, with a crispy exterior and soft, doughy interior.
Serving suggestions:
Serve these coconut-covered pignolata as a sweet snack or dessert at your next holiday gathering or special occasion.
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Region: Italian