Pignolata Recipes

PIGNOLATTA

Steps:

• In a large ceramic bowl with a wooden spoon or in a mixer with a dough hook mix together the flour, eggs and salt to make a stiff dough that pulls away from the walls of the bowl. You may end up using your hands to finish the job if mixing with a wooden spoon. If the dough is still sticky to the touch add more flour. Knead the dough on a lightly floured surface until smooth and doesn't stick to your fingers. . Quarter the dough and roll the segments into ropes the thickness of 1/2-inch. Cut off knobs of dough 1/2-inch long (some people roll these into balls but I don't).
• In a 3 quart saucepan heat oil for deep-frying to 365 degrees F. Fry the dough pieces until golden brown in batches, a handful at a time and drain on a paper towel. The dough will sink in the oil then come floating to the top. They do expand in the oil so leave them some room. Allow them to cool while you make the caramel.
• In a large saucepan combine the honey and sugar and bring to a boil. Working quickly with a wooden spoon stir in the fried dough pieces to coat them with the honey caramel. Quickly spoon the sticky dough balls onto 2 plates and form into a tall mound resembling a pine cone, then quickly sprinkle pine nuts or confetti sprinkles over the surface so they stick to the honey caramel before it cools and is no longer sticky. If there's a second person around to help with this, get them. It's a bit of a group or family project. You can also place smaller amounts into foil cup cake cups for individual servings. Let cool and serve. Keeps up to 1 week. To eat just pick off dough pieces and enjoy.
• Notes about the recipe: Some spell it Pinolata with one T. It sometimes has pine nuts or "pignolla" stirred into the caramel or is formed into the shape like a pine cone so the name may have come from that. In Sicily they're called Pignolata, in Naples (Italy, not Florida) the same thing is called Struffoli.
• I first had this at the holidays at an Italian friends house and they make them every year. But because they're fried they fit for Hanukah too. They're something you serve after a meal and really need coffee to wash them down. It's a very tactile dessert that you pick apart tiny caramelized nugget by tiny caramelized nugget.

PIGNOLATA

Steps:

• Dough: Put flour on a board, make a well in center, break eggs into the well, add salt. Work flour, eggs, and salt together, knead for 10 to 15 minutes till dough is soft and smooth and a little shiny. Make into ball
• Cover ball of dough with a bowl and let set for 10 to 15 minutes.
• Slice off pieces and roll into pencil size pieces then cut into little pieces roll into balls in your hands. Put on a board lightly dusted with flour..When you have them all cut and rolled, deep fry till golden they will look like corn pops. Place in large bowl.
• Honey Glaze: In large sauce pan, over low heat cook for 5 minutes. Cook Honey and sugar, stirring constantly. When sugar is dissolved, remove from heat.
• Pour over your fried balls mix till all are well coated with the honey mixture. Turn out on large platter. Dampen your hands and shape with your hands into wreath or logs and such. Garnish with Candy sprinkles, or candy balls, or Pinons..

STRUFFOLI/PIGNOLATA (AKA HONEY BALLS)

Steps:

• In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy.
• Gradually add flour and baking powder.
• *Using your hands, mix and knead the mixture well, forming a dough.
• Knead the dough until smooth.
• (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough).
• Form dough into a ball.
• Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
• On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
• Using a sharp knife, cut each rope into 1/3 inch pieces.
• (Optional, pieces may be rolled into balls about the size of marbles).
• Dust cut pieces with a bit of flour.
• Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
• Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown.
• DO NOT crowd the frying pan or fryer.
• Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain.
• Continue frying until all the balls have been fried.
• Place drained, fried balls into a large mixing bowl (or disposable roasting pan).
• Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
• (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating).
• Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls.
• With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
• Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape.
• Sprinkle with colored sprinkles.
• NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.

ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)

Steps:

• Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
• Roll dough into 1/4 inch thick pieces.
• Cut dough into 1/4 strips and roll thin (thinner than a pencil).
• Cut off pieces of rolls making tiny pieces (smaller than peas).
• Deep fry in oil. Drain well on paper towels.
• Meanwhile heat honey and sugar. Boil for 15 minutes.
• Stir hot syrup into dough pieces. Stir in almonds.
• Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
• Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
• Some put sprinkles on top but that is optional.