Pignolata Messinese with a Latin American Chinese Twist

Ingredients

In this Latin American Chinese adaptation of Pignolata Messinese, we replace the traditional honey coating with a sticky caramel sauce, inspired by Latin American and Chinese desserts. Additionally, we infuse the churro dough with a hint of cinnamon to enhance the warm and comforting flavors. We alse have the original recipe for Pignolata Messinese, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) water 2 cups (470ml) water
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• For the caramel sauce: For the caramel sauce:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 15g (Saturated Fat: 6g)
• Carbohydrates: 65g (Sugar: 30g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a medium saucepan, combine the sugar and water for the caramel sauce. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture turns golden brown.
2. 2.
   Remove the saucepan from heat and carefully add the heavy cream, butter, and vanilla extract. Stir until the mixture is smooth and well combined. Set aside to cool.
3. 3.
   In a large mixing bowl, combine the flour, sugar, vegetable oil, cinnamon, and salt. Gradually add the water while stirring until a smooth dough forms.
4. 4.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
5. 5.
   Using a piping bag or a ziplock bag with a corner snipped off, pipe small balls of churro dough into the hot oil. Fry until golden brown and crispy, then remove with a slotted spoon and drain on paper towels.
6. 6.
   Once all the churros are fried, transfer them to a large bowl and pour the caramel sauce over them. Gently toss the churros until they are evenly coated.
7. 7.
   Serve the Churro Pignolata warm and enjoy!

Treat your ingredients with care...

• Flour — Use all-purpose flour for the churro dough to achieve the desired texture. Avoid using self-rising flour or cake flour, as they may alter the consistency.
• Cinnamon — Adjust the amount of cinnamon according to your preference for a stronger or milder cinnamon flavor.
• Heavy cream — If you prefer a lighter caramel sauce, you can substitute the heavy cream with half-and-half or whole milk. However, keep in mind that the sauce may be slightly less creamy.

Tips & Tricks

• To achieve perfectly crispy churros, make sure the oil is at the right temperature before frying. Use a candy thermometer to monitor the oil temperature.
• If you don't have a piping bag, you can use a ziplock bag and snip off a corner to pipe the churro dough into the oil.
• For an extra touch of flavor, sprinkle some powdered sugar or cinnamon sugar over the Churro Pignolata before serving.
• If you prefer a thicker caramel sauce, cook it for a few more minutes until it reaches your desired consistency.
• Serve the Churro Pignolata with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.

Serving advice

Serve the Churro Pignolata warm to fully enjoy the crispy texture and the gooey caramel sauce. It can be served as a standalone dessert or as a sweet treat alongside a cup of coffee or tea.

Presentation advice

Arrange the Churro Pignolata on a serving platter or in a decorative bowl, drizzling any remaining caramel sauce over the top. Garnish with a sprinkle of powdered sugar or a cinnamon stick for an elegant touch. Serve with small forks or toothpicks for easy enjoyment.