Pignolata
home made pignolata
Pignolata (fried honey balls) more commonly known by its Neapolitan name “struffoli” is a delicious sweet treat to be enjoyed this time of year.
This is a typical Christmas sweet found throughout the Southern Italian regions. It is enjoyed around Christmas and carnevale. Each area has its own name. For example, Pignolata is used in both Sicily and Calabria. Whereas, in Campana, they say “struffoli” which is far more common, globally. Christmas Eve is simply not complete without pignolata. Pignolata is a classic Calabrian dessert. It consists of fried dough balls drenched in honey with a crisp texture on the outside and tender on the inside. Hard to resist because they are so so yummy! Try it this season. It is super simple to make and requires only five ingredients.
INGREDIENTS
2 cups all-purpose flour, divided
4 large eggs
1/4 teaspoon salt
2 cups vegetable oil, for frying
1 cup honey (bamboo honey or your favorite)
Rainbow sprinkles (optional)
PREPARATION (7 steps)
Step 1: Place 1 cup of the flour on a wooden mixing board. Form the flour into a small volcano shape and break the eggs into the center, one at a time. Add the salt and knead together gently, using your hands.
Step 2: Gradually add enough of the remaining flour to make a medium-soft, easily molded dough.
Step 3: Knead the dough until smooth, then divide it in half.
Step 4: Roll out half of the dough on a lightly floured board into a circular piece about 1/4-inch thick. Cut the dough into strips about 1/4-inch wide. Roll each strip gently between your palms to form a small rope, then cut 1/4-inch-long pieces from the rope. Each cut piece of dough should be about the size of a small marble. Distribute the pieces on a lightly floured board. Repeat with the remaining half of the dough.
Step 5: Heat the oil in a deep-sided pot. When very hot, gradually add a few dough pieces and fry in batches, stirring constantly with a wooden spoon. Brown lightly for 1 to 2 minutes; then remove the fried dough balls from the oil with a perforated spoon or wire-mesh skimmer and drain them on a paper-towel-lined plate or tray.
Step 6: Mix the honey in a deep, wide skillet; and heat over a low flame, stirring constantly, for about 5 minutes. Add the fried dough pieces, stirring constantly with a wooden spoon until the dough is evenly covered in honey. Remove quickly and arrange on a large platter in a ring or in small clusters, using a spoon to mold the bits together. Sprinkle with candy confetti. Let cool.
Step 7: Serve by breaking off individual pieces with a fork. Pignolata keeps fresh for 2 weeks when stored in an air-tight container.