Pignolata is one of the most simple and delicious Italian treats typical for Christmas and Carnival season. Slightly crunchy fried dough balls coated with honey and lemon zest they are simply irresistible.
Pignolata is the name these honey balls are know by in Calabria and Sicily regions (also Pignoccata in Sicilian dialect).
However sweet fried dough is popular all over Italy. For example, Pignolata is very similar to Struffoli (original to Napoli, Campagnia), Cicerchiata (Abruzzo, Marche, Molise), Sannacchiudere (Taranto, Apulia).
All these names represent simple fried dough honey dough balls flavored with lemon or orange zest and topped with rainbow sprinkles.
The name Pignolata comes from the shape of small dough bites that arranged together look like a pinecone or “pigna” in Italian.
Both kids and adults simply ADORE these fried lemon and honey balls.
With few really simple ingredients and unsophisticated preparation it’ll sure become one of YOUR favorite Italian Holiday desserts.
How To Make Pignolata Honey Balls - Step By Step
Prepare The Dough
- In a large bowl add sieved flour, softened butter, sugar, baking powder and lemon zest. Mix with your hands until you get crumbly texture.
- Add 2 beaten eggs, mix again until the dough comes together.
If you'd like you can also add a tablespoon or two of Limoncello liqueur for extra flavor and bite. - Knead with your hands for a couple of minutes. As a result you should have a compact ball of dough.
NOTE: If the dough is too hard to knead add a tablespoon of warm milk or water. If it’s too loose, add some more flour.
Cover the dough with a plastic wrap and let rest for 30 minutes.
Rolling and Frying
- Once the dough is rested, lightly flour the work surface.
- Cut off a piece of dough and roll it with your hands into ⅓ inch thick rope. Then cut the rope again into ⅓ inch pieces.
- At this point you can leave the dough “pillows” as they’re, slightly irregular shape or roll each piece quickly between the palm of your hands giving it a round shape (see photos).
- Preheat vegetable oil for frying in a deep pan to 340F (170C) – perfect temperature for frying.
NOTE: Make sure to heat the oil on medium heat and use enough of it so that the dough balls float and not touch the bottom of the pan.
If you don’t have a kitchen thermometer you can test if the oil is hot enough by simply deeping one ball once you think the oil is hot enough.
If it starts to sizzle almost immediately and come up floating, the oil is good to go.
Attention: Oil should NOT be smoking or burning.Reduce the heat to low or medium low once it reached the perfect temperature.
- Deep pignolata dough in preheated oil, small portions at a time to prevent the oil from cooling too much. Fry for approx 4-5 minutes stirring continuously.Once ready discard fried dough on a paper towel to absorb the excess oil. Repeat the process with the remaining dough.
- Once all the dough is fried, transfer it in a deep bowl and top with honey. Mix well.
Form Pignolata Wreath With Honey Balls
While honey balls are still warm arrange them on a plate forming a ring shape or a pinecone shape.
Decorate with sugar sprinkles and lemon zest.
Full Recipe
Pignolata - Italian Honey Balls
Equipment
- Deep Frying Pan
Ingredients
For the dough:
- 2 cups all purpose flour 280 grams
- 2 oz butter softened, 55 grams
- 2 eggs
- 2 tablespoon sugar
- 1 teaspoon baking powder
- 1 lemon zest
- 2 tablespoon limoncello liqueur or rum (optional)
- Vegetable oil for frying
For honey coating and decoration:
- ½ cup honey
- Rainbow sugar sprinkles
- Lemon zest or candied oranges
Instructions
- In a large bowl add sieved flour, softened butter, sugar, baking powder and lemon zest. Mix with your hands until you get crumbly texture.2 cups all purpose flour, 2 oz butter, 2 tablespoon sugar, 1 teaspoon baking powder, 1 lemon zest, 2 tablespoon limoncello liqueur
- Add 2 beaten eggs, mix again until the dough comes together. Knead with your hands for a couple of minutes. As a result you should have a compact ball of dough.NOTE: If the dough is too hard to knead add a tablespoon of warm milk or water. If it’s too loose, add some more flour.2 eggs
- Cover the dough with a plastic wrap and let rest for 30 minutes.
- Once the dough is rested, lightly flour the work surface. Cut off a piece of dough and roll it with your hands into ⅓ inch thick rope. Then cut the rope again into ⅓ inch pieces.
- At this point you can leave the dough “pillows” as they’re, slightly irregular shape, or you can pass each piece quickly between the palm of your hands giving it a round shape.
- Preheat vegetable oil for frying in a deep pan to 340F (170C) - perfect temperature for frying.Vegetable oil for frying
- Make sure to heat the oil on medium heat and use enough of it so that the dough balls float and not touch the bottom of the pan.If you don’t have a kitchen thermometer you can test if the oil is hot enough by simply deeping one ball once you think the oil is hot enough. If it starts to sizzle almost immediately and come up floating, the oil is good to go.Attention: Oil should NOT be smoking or burning.Reduce the heat to low or medium low once it reached the perfect temperature.
- Deep pignolata dough in preheated oil, small portions at a time to prevent the oil from cooling too much. Fry for approx 4-5 minutes stirring continuously.
Once ready discard fried dough on a paper towel to absorb the excess oil. Repeat the process with the remaining dough. - Once all the dough is fried, transfer it in a deep bowl and top with honey. Mix well.½ cup honey
- Arrange on a plate forming a ring shape or a pinecone shape. Decorate with sugar sprinkles and lemon zest.Rainbow sugar sprinkles, Lemon zest or candied oranges
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Add extra layer of flavor to your pignolata by squeezing some fresh lemon juice on top of the honey balls after mixing them with honey.
This will give pignolata an incredible lemon and honey flavor that's both delicious AND healthy.
Happy Holidays!
Francesca says
Grew up with this thank you;)
Svitlana says
Childhood memories are the best <3
Karen says
Tried the recepie today. My grandkids loved them.
My mother-in-law used to make these for Christmas and I never wrote the ingredients for hers. Now I have this one which I love.
Thank you
Italian Recipe Book says
I'm so happy your grandkids enjoyed Pignolata. These little treats make Christmas magical for them.
But mostly I'm glad you are able to save and pass on the family recipe you love.
Happy Holiday Karen <3
Kimberly kosta says
Hi everyone I am trying to dulplicate a family recipe for honey balls
Sandra says
For the 2 cups of flour, you have (10oz) written next to it, but 2 cups is 16oz, not 10...which is it?
Italian Recipe Book says
Hello Sandra, thank you for your question. Measuring ingredients by weight and not by volume is always the best choice, especially in baking. This pignolata recipe requires 10 oz flour. Step by step pictures will help you understand the dough consistency. Let me know if you have any questions and if you make it how it goes.
Happy Holidays!