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Pignolata (Honey Drenched Fritters) Recipe

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This recipe for Pignolata (Honey Drenched Fritters), by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
Dough
4 eggs
1 tablespoon sugar
¼ teaspoon salt
2 tablespoons vegetable oil
2 ¼ cup unbleached all-purpose flour (extra may be needed)

Syrup
¼ cup sugar
¼ cup water
zest of one large orange
1 cup orange blossom honey
Vegetable oil to fry
Sprinkles

Directions:
Directions:
To make the dough
In the bowl of a large mixer, beat eggs sugar, salt and oil.
Sift the flour into the mix and beat on medium speed with a dough hook until you obtain a soft dough. Add more flour as needed a little at a time if the dough is too sticky.
Turn the dough out onto a lightly floured work surface and knead it until it is smooth.
Cover the dough and let it rest for 30 minutes.
Divide the dough into 8 pieces and roll into ropes (about ½ inch thick). Cut each rope into ½ inch pieces and roll the pieces in your hands (like you’re making meatballs) into little balls.
Toss a little bit of flour on the dough balls so they don’t stick while you roll the other pieces.
Heat oil in a large heavy saucepan to 350 degrees F.
Carefully add about 6 pieces of dough at a time and fry until they are evenly browned (about 3 minutes).
Remove the dough pieces with a slotted spoon and drain on a paper towel lined plate. Repeat process until you fry all the pieces of dough.

To make the syrup
In a large skillet, bring the sugar, water and orange zest to a boil. Stir constantly until the sugar dissolves.
Whisk in the honey; reduce the heat to medium-high.
Add the balls and stir to coat them evenly with the honey syrup. Cook for about 5 minutes until they obtain a nice glaze.
Immediately place them on serving plate stacking them like a pinecone. Use caution as they are very hot.
Toss on the sprinkle

 

 

 

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