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Even though Christmas is over doesn’t mean you have to stop making Pignolata, aka struffoli. In our family we also made it for New Year’s, Easter or any celebration. This is an old simple recipe passed on by my mom’s grandmother. It’s simple. All you need is eggs, flour and honey. That’s it. The more eggs you use the more dough it makes. You want to use an even number of eggs. You can do 4, 6, 8, eggs. Then comes the flour. We use semolina flour. You then begin adding flour a little at a time, mixing in intervals until the dough comes together. Then kneeding the dough, adding flour a little at a time until very smooth and firm. Make sure not to add to much flour. The dough will get to hard. Roll out the dough in small thin strips. Do not add to much flour when rolling. You won’t be able to work the dough. Cut small little pieces and add to flour so they do not stick together. In Pot Add vegetable oil for frying halfway through. Pina doesn’t measure 🤣 but that’s our guess. Let the oil heat up a little and then add the dough. Make sure the oil does not get to hot other wise the dough will split open. Keep removing the oil from heat for 10 min so it doesn’t get to hot. Ideally, you should only cut the amount you will fry at a time. While the oil cools down in between frying you can cut the next batch. Makes the time go by faster 👍🏻 They are done when they achieve a golden brown color. Lastly, heat up some honey in a frying pan. Mix in the coated until coated. Years ago, my nonna started adding them into little cupcake holders for a less sticky mess. Edited by: @niCOOL #struffoli #pignolata #italiantraditions #italian #italianmom #sicilian #baking #desserts #italiandesserts #pinaskitchen #frieddough
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Even though Christmas is over doesn’t mean you have to stop making Pignolata, aka struffoli. In our family we also made it for New Year’s, Easter or any celebration. This is an old simple recipe passed on by my mom’s grandmother. It’s simple. All you need is eggs, flour and honey. That’s it. The more eggs you use the more dough it makes. You want to use an even number of eggs. You can do 4, 6, 8, eggs. Then comes the flour. We use semolina flour. You then begin adding flour a little at a time, mixing in intervals until the dough comes together. Then kneeding the dough, adding flour a little at a time until very smooth and firm. Make sure not to add to much flour. The dough will get to hard. Roll out the dough in small thin strips. Do not add to much flour when rolling. You won’t be able to work the dough. Cut small little pieces and add to flour so they do not stick together. In Pot Add vegetable oil for frying halfway through. Pina doesn’t measure 🤣 but that’s our guess. Let the oil heat up a little and then add the dough. Make sure the oil does not get to hot other wise the dough will split open. Keep removing the oil from heat for 10 min so it doesn’t get to hot. Ideally, you should only cut the amount you will fry at a time. While the oil cools down in between frying you can cut the next batch. Makes the time go by faster 👍🏻 They are done when they achieve a golden brown color. Lastly, heat up some honey in a frying pan. Mix in the coated until coated. Years ago, my nonna started adding them into little cupcake holders for a less sticky mess. Edited by: @niCOOL #struffoli #pignolata #italiantraditions #italian #italianmom #sicilian #baking #desserts #italiandesserts #pinaskitchen #frieddough

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