About this recipe:This is a traditional Italian dish, which is served at Easter and Christmas. Small balls of honey-enriched dough is deep fried and then scattered with pine nuts and sugar sprinkles. They are best served warm.
375g plain flour, divided
4 eggs, beaten
50g unsalted butter
100g caster sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon grated lemon zest
100g pine nuts
65g coloured sugar sprinkles
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Method Prep:30min › Cook:10min › Ready in:40min
Melt the butter over low heat. Mix together in a large bowl, 300g flour, sugar, baking powder, lemon zest and salt. Make a well in the middle. Drop into it the eggs and the melted butter. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining flour as needed. Knead dough on floured surface until it isn't sticky anymore.
Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 5mm long. Roll these pieces into little balls and set aside.
In deep frying pan, heat oil about 5cm deep. Fry balls until golden brown. Drain on kitchen towels.
In a large saucepan over medium heat, bring honey to the boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.
Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a serving plate. Sprinkle surface evenly with pine nuts and sugar sprinkles. Cool.