Pignolata Messinese

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) honey 1 cup (240ml) honey
• Zest of 1 lemon Zest of 1 lemon
• Colorful sprinkles or candied fruits, for garnish Colorful sprinkles or candied fruits, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the eggs, milk, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for a few minutes until smooth.
5. 5.
   Divide the dough into small pieces and roll each piece into a small ball, approximately 1 inch in diameter.
6. 6.
   In a deep pot or skillet, heat vegetable oil to 350°F (180°C).
7. 7.
   Carefully drop the dough balls into the hot oil, frying them in batches until golden brown. Remove with a slotted spoon and drain on paper towels.
8. 8.
   In a separate saucepan, heat the honey and lemon zest over low heat until warm.
9. 9.
   Add the fried dough balls to the honey syrup and gently toss until coated.
10. 10.
    Transfer the Pignolata Messinese to a serving platter, shaping it into a mound resembling a pine cone.
11. 11.
    Garnish with colorful sprinkles or candied fruits.
12. 12.
    Allow the Pignolata Messinese to cool and set for at least 1 hour before serving.

Treat your ingredients with care...

• Flour — Ensure that the flour is properly measured and sifted to achieve a light and fluffy texture in the dough.
• Honey — Use high-quality honey for the best flavor. Warm the honey gently to make it easier to coat the fried dough balls.

Tips & Tricks

• To achieve a crispy exterior, make sure the oil is at the correct temperature before frying the dough balls.
• For a touch of citrus flavor, you can add a splash of lemon juice to the honey syrup.
• If you prefer a less sweet version, reduce the amount of honey used in the syrup.
• Experiment with different toppings such as chopped nuts or chocolate shavings for added texture and flavor.
• Serve the Pignolata Messinese alongside a cup of freshly brewed espresso to complement its sweetness.

Serving advice

Pignolata Messinese is best enjoyed when it has had time to cool and set. Serve it as a centerpiece dessert at festive gatherings or enjoy it as a delightful treat with a cup of coffee or tea.

Presentation advice

Present the Pignolata Messinese on a decorative platter, shaping it into a beautiful mound resembling a pine cone. Garnish it with colorful sprinkles or candied fruits to add a festive touch. Consider placing a sprig of fresh mint or a dusting of powdered sugar for an elegant presentation.