Photograph of the finished Pignolata

Italy · Viên bột chiên mật ong Pignolata

Pignolata

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Honey Honey 480 ml
  • Photograph of Oil Oil 1 l
  • Photograph of Orange Orange 4
  • Photograph of Pine nuts Pine nuts 120 g
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Sugar Sugar 80 g

Method

  1. 1 Knead the dough with the eggs, softened butter, and orange zest for 10 minutes, then let it rest for 30 minutes.
  2. 2 Roll the dough into a 1 cm strip, then cut it into small 1 cm pieces.
  3. 3 Fry the balls in oil at 165 degrees for 3 minutes until puffed up and light golden brown.
  4. 4 Heat the honey and sugar to 118 degrees; the syrup will be smoother and won't stick together in a solid mass.
  5. 5 Pour the fried balls into the syrup and mix quickly, then shape them into a cone on a wet plate.
  6. 6 Sprinkle with pine nuts and let cool for 20 minutes to allow the cake to solidify before slicing.

With an appliance

  • Air fryer 58 min

    Replace step 3: lightly spray oil onto the dough balls and fry in an air fryer at 180 degrees for 8 minutes, shaking the basket at the 5th minute to ensure the balls puff up and turn golden brown; steps 4 to 6 continue cooking the syrup and thickening.

Start cooking