Honey Balls, A Christmas Tradition in Sicily
The sense of abundance is always associated with festive periods. This dessert in Sicily is also prepared for Carnival and has very ancient origins. It is mentioned here from the Spanish era, but it was certainly present before that.
Made from wheat and flour, the dough has taken on the strangest and most peculiar shapes (see pasta) and is also cooked in different ways.
Definitely not an everyday dessert, it recalls the essence of these places: wheat and honey.
Please take advantage of this opportunity if you want to create an ancient yet still surprising recipe.
Ingredients
- 300 g (2 cups) all-purpose flour
- 2 eggs
- 30 g (2 tbsp) softened butter
- 30 g (2 tbsp) sugar
- 1 small glass dry white wine
- 1 pinch ground cinnamon
- Vegetable oil, for frying
- Colored sugar sprinkles
- Toasted almonds
- 120 g (½ cup) honey
- 120 g (½ cup) sugar
Instructions
- Prepare the Dough:
On a clean work surface, place the flour in a mound and make a well in the center. Add the softened butter, eggs, sugar, and white wine into the well. Knead the ingredients until the dough is smooth and elastic. - Shape the Dough:
Divide the dough into small portions and roll each into thin ropes. Cut the ropes into small pieces about 1 cm (½ inch) long and roll them into tiny balls, about the size of a chickpea. - Fry the Balls:
Heat the vegetable oil in a deep pan until it reaches 180°C (350°F). Fry the dough balls in batches until golden brown. Remove with a slotted spoon and drain on paper towels. - Prepare the Honey Syrup:
In a large saucepan, gently heat the honey and sugar until melted and slightly caramelized. Stir carefully to prevent burning. - Combine:
Add the fried dough balls to the saucepan with the honey syrup, stirring quickly to coat them evenly. Mix in toasted almonds and, if you like, a pinch of cinnamon for extra flavor. - Shape and Decorate:
Transfer the coated balls onto a serving plate, shaping them into a festive wreath or mound. Alternatively, create small individual portions using cupcake liners. Decorate with colored sugar sprinkles and additional almonds.
Pagnuccata, Struffoli, Cicerchiata, different region of Italy and different names for mostly the same beautiful simple dessert.
Perhaps someone reading this has origins in other regions of Italy where a similar recipe goes by a different name. Indeed, Pagnuccata is also known as Cicerhiata in Abruzzo and Molise, as well as in Lazio, where the name refers to Cicerchia, a legume related to chickpeas that was historically used in sweets.
This dessert shares a connection with famous cookies in Sicily, which are common throughout North Africa.
Or they maybe remind you of Neapolitan struffoli.
but in this case what make the different between is the addition of dry white wine to the dough gives the Sicilian version a lighter texture and a more delicate aroma. In common with the Abruzzo’s version where they also add a liqueur.
Struffoli, traditionally from Naples, are often richer and made without wine, relying more on citrus flavors like candied orange or lemon peel as usual for the Neapolitan Pasticcerie.
The Sicilian version leans on the simplicity of honey, almonds, and a hint of cinnamon making it a perfect fit for the rustic, natural approach we celebrate here on Three Farms Island. Do you want to taste it?
Why not in Sicily?
Ciao!