# Pignolata Messinese

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

A Sicilian sweet of fried dough balls, half dipped in lemon icing, half in dark chocolate glaze.

Servings: 4 · Prep 30 min · Desserts

Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pignolata Messinese](https://image.fridge.menu/adaptations/042ogk5e/35e7e2abc51874504366d06daf0cad4253b9c9b01279cd0e912cf010c021f272.jpg)

## Ingredients

- 300 g Plain flour
- 100 g Caster sugar
- 2 pcs Eggs
- 1 pcs Egg yolk
- 40 g Lard — or butter
- 1 pcs Lemon zest
- 1 pcs Egg white
- 150 g Icing sugar
- 1 tsp Lemon juice
- 100 g Dark chocolate
- 10 g Butter
- 500 ml Vegetable oil — for frying

## Steps

1. Tip the flour onto the worktop in a mound, make a well in the centre and add the sugar, eggs, egg yolk, lard and lemon zest.
2. Bring the ingredients together by hand and knead the dough until it is soft and smooth.
3. Wrap the dough in cling film and leave it in the fridge for 30 minutes. (30 min)
4. Take out the dough, divide it into 3-4 pieces and roll into ropes about 1.5 cm thick.
5. Using a spatula or scraper, cut the ropes into small pieces 1-2 cm long.
6. Heat plenty of oil in a pan and fry the pieces of dough in two or three batches, until golden.
7. Lift the fried pieces onto a paper towel to remove excess fat, and let them cool.
8. Whisk the egg white with a mixer until stiff, then whisk in the lemon juice and icing sugar a little at a time.
9. Divide the fried dough pieces into two equal portions; put one portion into the bowl with the white icing and mix thoroughly.
10. Melt the chopped dark chocolate in a bain-marie together with the butter, mix well and pour this glaze over the remaining dough pieces.
11. Arrange both portions on a tray side by side.

Published 2026-10-09

https://fridge.menu/en/r/pignolata-messinese-042ogk5e

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