Pignolata Messinese (Sicilian Honey and Chocolate Pastry Clusters)

Dough and frying

• 250 g Plain flour
• 30 g Caster sugar
• 1 pinch Fine sea salt
• 40 g Unsalted butter
• 60 ml Whole milk
• 2 Egg, room temperature
• 900 ml Sunflower oil

Honey and chocolate finish

• 200 g Honey
• 1 medium Lemon
• 120 g Dark baking chocolate

1. Put the plain flour, caster sugar and fine sea salt in a mixing bowl. Rub in the unsalted butter with your fingertips until the mixture looks like fine crumbs. Add the whole milk and eggs, then mix to form a smooth, soft dough.
2. Tip the dough onto a lightly floured surface and knead briefly until supple. Roll into thin ropes, then cut into small nuggets about the size of a hazelnut. Keep the pieces lightly dusted with flour so they do not stick together.
3. Heat the sunflower oil in a large pot to 170°C (340°F). Fry the dough nuggets in small batches for 2 to 3 minutes, stirring gently, until evenly golden. Lift out with a slotted spoon and drain well, then repeat with the remaining dough.
4. Warm the honey in a saucepan over low heat until fluid, then finely grate in a little lemon zest and stir. Add the warm fried nuggets and toss until thoroughly coated and glossy. Tip onto a serving plate and quickly gather into small mounds while sticky.
5. Melt the dark baking chocolate gently in a clean saucepan over very low heat, stirring until smooth. Spoon the chocolate over the tops of the honeyed clusters. Leave at room temperature until the coatings set before serving.

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