pignolata

Ingredients

• Dough

• 4 eggs farm fresh

• 1 tablespoon sugar

• ¼ teaspoon salt kosher

• 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 local honey

• Vegetable oil to fry

• Sprinkles

Instructions

To make the dough

1. In the bowl of a large mixer, beat eggs sugar, salt and oil.

2. 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.

3. Turn the dough out onto a lightly floured work surface and knead it until it is smooth.

4. Cover the dough and let it rest for 30 minutes.

5. 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.

6. Toss a little bit of flour on the dough balls so they don’t stick while you roll the other pieces.

7. Heat oil in a large heavy saucepan to 350 degrees F.

8. Carefully add about 6 pieces of dough at a time and fry until they are evenly browned (about 3 minutes).

9. 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

10. In a large skillet, bring the sugar, water and orange zest to a boil. Stir constantly until the sugar dissolves.

11. Whisk in the honey; reduce the heat to medium-high.

12. Add the balls and stir to coat them evenly with the honey syrup. Cook for about 5 minutes until they obtain a nice glaze.

13. Immediately place them on serving plate stacking them like a pinecone. Use caution as they are very hot.

14. Toss on the sprinkle

Local Ingredients

Honey from Cooks Creek Honey Mine

Eggs from our farm