Go Back

Crispy Pignolata Sicilian Honey Balls

These delightful Sicilian honey balls feature a crisp fried shell coated in a warm honey glaze, making them perfect for any celebration or as a sweet bite for gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Italian, Sicilian
Calories: 246
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour Use fresh flour for the best flavor.
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, softened or melted Can replace with melted coconut oil for a dairy-free option.
  • 1 teaspoon vanilla extract Almond extract may be used as a substitute.
  • 1/2 teaspoon grated lemon zest (optional) For a citrus lift.
  • 1/2 teaspoon grated orange zest (optional) For a citrus lift.
For frying
  • Neutral oil (peanut, vegetable, canola, grapeseed, or avocado), enough for 2 to 3 inches in a deep pot Use oil with a high smoke point.
Honey glaze
  • 1/2 cup honey May substitute with warm maple syrup.
  • 1 tablespoon granulated sugar
Garnish
  • Rainbow nonpareil sprinkles, pine nuts, or candied fruit Choose according to preference.

Method
 

Preparation
  1. Whisk the flour, baking powder, and salt together in a large bowl.
  2. In another bowl, beat the eggs, sugar, butter, vanilla, and any citrus zest until smooth.
  3. Pour the dry mixture into the wet ingredients and stir until a dough forms.
  4. Turn the dough onto a floured surface and knead it gently for 3 to 5 minutes, until soft and smooth.
  5. Cover the dough and let it rest for 30 minutes at room temperature.
Cooking
  1. Roll the dough into a large rectangle, cut it into strips, and roll each strip into a rope about 1/2 inch thick.
  2. Cut the rope into marble-sized pieces.
  3. Heat the oil to 350°F and fry the pieces in small batches for 1 to 2 minutes, until golden brown.
  4. Drain them on paper towels.
  5. Meanwhile, simmer the honey and sugar for 2 to 3 minutes, until the sugar dissolves.
  6. Remove the pan from the heat, toss the warm fried dough in the honey, and coat every piece well.
Serving
  1. Pile the balls on a platter or shape them into a wreath.
  2. While still warm, scatter the garnish over the top.
  3. Let them cool for 15 to 30 minutes until the honey turns tacky, then serve.

Notes

These are best served fresh. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the fried balls before glazing for up to 2 months.