Pignolata

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.