Pignuccata Siciliana

To make the Pignoccata dough, use your hands to mix the flour, eggs and sugar on a clean work surface until smooth and well combined (approximately 5 minutes).

Divide the dough into four portions. Use a rolling pin to roll one of the portions to 1cm in thickness. Cut into 1cm wide strips. Create little squares of dough by cutting each strip into 1cm pieces. Repeat with the remaining portions of Pignoccata dough.

Pour enough oil into a saucepan to reach a depth of 5cm. Heat the saucepan over medium heat to reach a temperature of 170°C (when the oil is ready, a pinch of breadcrumbs sizzle when dropped in the saucepan). Fry the Pignoccata squares, in batches, continuously tossing until lightly golden (approximately 3 minutes). They will rise to form Pignoccata balls. Remove with a slotted spoon and transfer to a plate lined with paper towel. Repeat with the remaining dough.

To make the Pignoccata sugar coating, combine the sugar, honey and orange zest in a medium-sized saucepan over medium heat. Continuously stir until the sugar has dissolved and mixture is smooth (approximately 5 minutes). Transfer drained Pignoccata balls into the saucepan and carefully stir with a wooden spoon, continuously turning to coat evenly. Cook over the heat until the Pignoccata sugar coating is a golden caramel colour (approximately 10 minutes).

Use a wet sponge to wipe 2 large trays or a large work surface. Lightly oil the trays or work surface with oil. Turn out the sugar coated Pignoccata onto the oiled tray or work surface and use a wooden spoon to spread the Pignoccata out into 2 large wreaths. Sprinkle with hundreds and thousands on top. Leave to cool for about 5 mins, then cut into small pieces to serve – buon appetito.