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pignolata honey balls coated in candy sprinkles mounded on plate
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Traditional Sicilian Pignolata Recipe

This traditional Sicilian pignolata recipe is simple and so easy to make with only 7 ingredients! Check out my instructions for a variation on the common ball shaped pignolata and transform this dough into lovely braided rings just like my nonna used to make! This classic Sicilian dessert is traditionally served on Christmas Eve. 
Course Dessert
Cuisine Sicilian-Italian
Keyword traditional pignolata recipe, Sicilian honey balls
Prep Time 45 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 1 hour 25 minutes
Servings 12 servings

Ingredients

  • 3 cups all-purpose flour
  • 3 tbsp. granulated sugar
  • 1/4 tsp salt
  • 4 large eggs
  • 3 tbsp. vegetable oil may be replaced with olive oil
  • 1 tbsp. milk
  • vegetable oil (canola or sunflower oil may be used) for frying
  • 1 cup honey
  • colored candy sprinkles for serving

Instructions

Prepare the dough

  • Combine all dry ingredients: all-purpose flour; sugar and salt either in a bowl or in a mound directly on your counter.
  • Make a well in the center and add eggs; vegetable oil and milk. Use a fork to beat the eggs and slowly incorporate the flour into the wet ingredients until a raggedy dough is shaped.
  • Transfer to your counter and knead until smooth dough is formed. Cover and let rest at room temperature for 30 minutes.

Traditional method for shaping pignolata:

  • Divide the dough into 4 pieces. Roll into long ropes (as you would for making gnocchi) of about 1 cm thickness. Cut into 1 cm pieces. Leave the pieces as is or if you prefer, roll into a ball.
  • Transfer onto a baking sheet in a (not overlapping) to prevent from sticking together.

To make braided pignolata:

  • Use a pasta maker to flatten dough until second to last setting. If the dough is sticky, dust lightly with AP flour. Cut into strips approximately 22 cm x 5 cm wide. Cut each strip lengthwise in 3 equal pieces without cutting through to the end.
  • Braid the strips and pinch the end together to seal. Join both ends and pinch together to form a circle.

To fry:

  • Heat about 2 inches of vegetable oil on medium-high heat in a heavy bottomed pan or your fryer. To test if the oil is hot, place a pignolata piece in the oil. If the oil immediately sizzles and bubbles around the pignolata you're ready to fry!
  • Fry the pignolata in batches without overcrowding your pan for 1-2 minutes until light golden brown. Transfer with a slotted spoon to a paper towel covered tray to absorb any excess oil.

To serve pignolata:

  • Heat honey in a small sauce pan until it is liquefied, this only takes about a minute.
  • Place pignolata balls or braided pignolata in a bowl. Add honey and toss to coat all pieces.
  • Once coated in the melted honey, place pignolata balls in a mound or shaped into a wreath on a serving platter and top with colored candy sprinkles.

Notes

This recipe will make approximately 40 braided pignolata rings.

How long does pignolata keep for?

Quite honestly pignolata is best eaten the day you prepare it. It tends to harden as the days go by. Leftovers are best kept in an airtight container at room temperature for 2-3 days.

Can pignolata be frozen?

If you wish to prepare pignolata in advance, after it is fried and before coating with honey, freeze the pignolata pieces in a well sealed container or freezer bag for up to 1 month. Defrost at room temperature for 1-2 hours and toss with warm honey before serving.

Pignolata variations:

  • Add some cinnamon to your dry ingredients.
  • For more flavor, add finely grated lemon or orange zest.
  • Other than candy colored sprinkles, pignolata may be topped with chopped nuts such as almonds or pine nuts or with grated chocolate.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.