Pignolata by Luigina - Recipes

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Pignolata by Luigina

Recipe contributed by Julie D'Alessandro

Ingredients

Dough Ingredients

12 egg yolks
12 tablespoons sugar
650 gram self raising flour
2 tablespoons melted butter
Pinch of salt
Sprinkle of cinnamon
1/4 cup milk
1 glass strega (or other spirit)
Lard for deep frying
Icing glaze (see below)
White Icing
Icing sugar
Bit of water
Bit of strega
Sprinkle of cinnamon
Chocolate Icing
Same as above but add sifted Cocoa

Preparation

Mix all the dough ingredients. **(The dough must be soft not too hard). Knead the dough on a lightly floured surface. 1/4 the dough and roll into 1/2 inch thick snake lengths and then cut off segments about 1/2 inch in length. **(Segments expand to double in size when cooked so please judge how you want them). Heat Lard in deep cooker/pot (Oil at 365 degrees). Deep fry a handful at a time leaving room for expansion. The dough will sink and then float to the top immediately (if not, then oil is not hot enough). Cook till golden. Drain on paper towel. Cool. Make Icing (You have to judge for yourself the quantities). Icing needs to be thin but thick enough to give a nice coating when set. Dip and cover each one in icing and pile high on a serving plate and drizzle any leftover icing over your pyramid of Pignolata. Leave for icing to set. And then ENJOY!!!

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