Imagine biting into a golden, crispy ball dripping with honey, sprinkled with pine nuts, and dusted with powdered sugar - that's the enchanting world of Pignolata! These traditional Italian treats are more than just a dessert; they're a culinary journey that transports you straight to the charming streets of Italy. Whether you're a passionate baker or a curious food lover, this recipe will unlock the secrets of a dessert that has been delighting generations with its simple yet extraordinary flavors.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 30 balls
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, melted
- 3 large eggs
- 1 tsp baking powder
- 1/4 cup honey
- 1/2 cup powdered sugar (for dusting)
- 1/4 cup pine nuts
Instructions
- In a large mixing bowl, sift together the all-purpose flour and baking powder to ensure a smooth, lump-free mixture.
- Create a well in the center of the dry ingredients and add the melted butter, sugar, and eggs. Mix thoroughly until a soft, cohesive dough forms.
- Knead the dough gently on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest at room temperature for 15-20 minutes to allow the gluten to relax.
- Divide the dough into small portions and roll each portion into thin rope-like strands, about 1/2 inch thick.
- Cut the dough strands into small, uniform pieces approximately 1 inch long.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Ensure the oil is at the correct temperature for even frying.
- Carefully drop the dough pieces into the hot oil in small batches, frying until they turn golden brown and crispy, about 2-3 minutes.
- Remove the fried balls using a slotted spoon and drain on paper towels to remove excess oil.
- In a separate saucepan, warm the honey over low heat until it becomes slightly runny.
- Transfer the fried dough balls to a large mixing bowl and drizzle the warm honey over them, gently tossing to coat evenly.
- Sprinkle the pine nuts over the honey-coated balls, ensuring they stick to the surface.
- Dust the finished Pignolata with powdered sugar, creating a beautiful white coating.
- Allow the honey balls to cool and set for about 10 minutes before serving.
- Arrange on a decorative platter and serve at room temperature as a sweet dessert or traditional Italian treat.
Tips
- Temperature is Key: Ensure your oil is precisely 350°F for even, golden frying. Use a kitchen thermometer for accuracy.
- Dough Consistency Matters: Knead the dough gently to develop just enough gluten for a tender texture.
- Fry in Small Batches: Don't overcrowd the pan to maintain oil temperature and ensure crispy, evenly cooked balls.
- Honey Hack: Warm honey slightly to make it easier to coat the fried balls evenly.
- Pine Nut Perfection: Toast the pine nuts lightly before adding for an enhanced, nutty flavor.
- Make Ahead Friendly: Pignolata can be stored in an airtight container for 2-3 days, making them great for parties and gatherings.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 2g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 25mg
