Pignolata Pinulata

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=AqQXrN7_h80

These Italian holiday treats are little bites of fried dough slathered in a honey/Kayo syrup mixture and topped with bits of chocolate, toasted nuts and fresh cinnamon. • See more at: http://Cook123.com • Felicia Mohan Ciaramitaro grew up cooking with her mother and grandmother. She developed a series of how-to videos that demonstrate culinary techniques of genuine Italian-American home cooking. She is currently writing a cookbook based on her community's treasured traditional Sicilian recipes. • Cook123 provides high quality video content to meet all your food needs. We offer hundreds of videos, ranging from cooking tips to delicious drinks to entire recipes. Follow the links below to visit our main site and connect with us on your favorite social network. • http://Cook123.com • TRANSCRIPT: • Pignolata is a desert that is on top of any Sicilian's table. You'll find it in our homes all through the holiday season. Pignolata is one of those things, when you taste it, you die, and you go to heaven. • Let me show you how easy it is to prepare. Go to your local bakery. This is a durum wheat flour, which is, really, semolina flour. So to this durum wheat flour, we're going to add one egg at a time. • So here we go. And, of course, we really don't want shells in our pignolata. So very simple. Same fork. As simple as that. We're going to add it to the middle. • With your fork, we're going to, in a circular motion, just keep going around and around. Every once in awhile, you're going to dip into the sides and pull into your egg mixture a little of the durum wheat flour. OK, so you can see our dough is starting to form. It's getting a lot thicker. • That was two eggs. Now we're going to add another egg. We're just going to keep going at this until it's all incorporated. • So as you can see, the sides of you well, the walls are getting lower and lower. And our dough is getting bigger and bigger, which is exactly what we want. To the side here, I have a half cup of flour in case I need it. • Time to put down the fork and get our hands dirty. Now, we don't want to overwork it. We just want to get it all together. And you never know, the size of your eggs, what your dough, how much flour it's actually going to need. • So you can see, right now, this dough really isn't picking up a lot of the flour that's left on the counter. And that's just fine. And I can feel the dough coming together. It's elastic. It's soft. • Once you get your flour incorporated, I'm going to say that about three minutes of kneading. No more than that. • What I'd like to do now is you have a bowl all prepared with about two tablespoons of La Spagnola oil. I'm going to put the dough into the bowl. And we're just going to toss it around, just to coat it. • So the next stage is we're just going to break off a piece. There's no right or wrong amount, whenever you feel comfortable working with. What I like to do is kind of start the rolling process in my hand. Feel the dough. • You're pushing down on the middle and out to the sides like this. And that's how you will stretch your dough. You're starting in the middle, you're rolling, pulling it out. • So here, we're going to use our pastry scraper. And we're going to cut bite sized pieces. OK, now, remember these are going to blow up. You don't want to cut the pieces too big. I'm going to cut them. • See more at: http://cook123.com/recipes/pignolata-...

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