Ingredients with Measurements:
- 500g all-purpose flour
- 150g granulated sugar
- 150g honey
- 150g unsalted butter
- 4 eggs
- 1 lemon, zested
- 1 orange, zested
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- Vegetable oil, for frying
- Colored sprinkles, for decoration
Special Equipment Needed:
- Large mixing bowl
- Electric mixer or stand mixer
- Candy thermometer
- Large pot for frying
- Slotted spoon
- Parchment paper
- Large serving platter
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2. Add the butter, eggs, lemon zest, orange zest, and vanilla extract to the bowl. Mix with an electric mixer or stand mixer until the dough comes together.
3. Turn the dough out onto a floured surface and knead for a few minutes until smooth.
4. Divide the dough into small pieces and roll each piece into a thin rope. Cut the rope into small pieces, about the size of a hazelnut.
5. Heat vegetable oil in a large pot over medium-high heat until it reaches 350°F on a candy thermometer.
6. Fry the dough pieces in batches until golden brown, about 2-3 minutes. Use a slotted spoon to remove the fried dough and place it on a paper towel-lined plate to drain excess oil.
7. In a small saucepan, heat the honey until it becomes runny.
8. Place the fried dough pieces in a large mixing bowl and pour the warm honey over them. Toss to coat.
9. Transfer the coated dough pieces to a large serving platter and sprinkle with colored sprinkles.
10. Allow the pignolata to cool and set before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 360
Total fat: 12g
Saturated fat: 7g
Cholesterol: 85mg
Sodium: 150mg
Total carbohydrates: 60g
Dietary fiber: 1g
Total sugars: 30g
Protein: 6g
Substitutions for ingredients:
- Instead of honey, you can use corn syrup or maple syrup.
- You can use any type of citrus zest you prefer, or omit it altogether.
- Instead of colored sprinkles, you can use chopped nuts or powdered sugar for decoration.
Variations:
- You can add chopped nuts or dried fruit to the dough before frying for added texture and flavor.
- Instead of honey, you can use chocolate sauce or caramel sauce for a different flavor.
- You can make mini pignolata by rolling the dough into smaller pieces and frying them for a shorter amount of time.
Tips and Tricks:
- Make sure the oil is at the correct temperature before frying to ensure the pignolata cooks evenly and doesn't absorb too much oil.
- Allow the pignolata to cool and set before serving to prevent the honey from dripping off.
- Store any leftover pignolata in an airtight container at room temperature for up to 3 days.
Storage Instructions:
Store any leftover pignolata in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat leftover pignolata, place it in a preheated oven at 350°F for 5-10 minutes until warm.
Presentation Ideas:
Arrange the pignolata on a large serving platter and sprinkle with colored sprinkles for a festive look.
Garnishes:
Sprinkle the pignolata with chopped nuts or powdered sugar for added texture and flavor.
Pairings:
Serve the pignolata with a cup of espresso or a glass of sweet dessert wine.
Suggested Side Dishes:
Pignolata is typically served as a dessert on its own, but you can also serve it with fresh fruit or a cheese platter.
Troubleshooting Advice:
- If the dough is too dry, add a little bit of milk or water to help it come together.
- If the pignolata is too greasy, make sure the oil is at the correct temperature and that you are using a slotted spoon to remove the fried dough from the pot.
Food Safety Advice:
Make sure the oil is at the correct temperature before frying to prevent the pignolata from absorbing too much oil.
Food History:
Pignolata is a traditional Sicilian dessert that is typically served during the Christmas season. It is believed to have originated in Messina, a city on the northeastern coast of Sicily.
Flavor Profiles:
Pignolata has a sweet and sticky flavor from the honey coating and a crispy texture from the fried dough.
Serving Suggestions:
Serve the pignolata on a large platter with a dusting of powdered sugar and a cup of espresso for a traditional Sicilian dessert experience.
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Region: Italian