Italian Fried Knots

chefs-mate chefs-mate 0 Comments
Servings: 50 Difficulty: Advanced
Jump To Recipe Print Recipe
Crispy fried dough knots dipped in a warm honey glaze and sprinkled with festive nonpareils.
Italian Fried Knots recipe image
Italian Fried Knots recipe image
Print Recipe

Italian Fried Knots

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 50 Calories: 812.7

Description

These Italian Fried Knots are a delightful, old-fashioned dessert that combines the crispiness of fried dough with the sticky sweetness of a honey glaze. The dough is simple, relying on flour, butter, and vanilla for a tender texture that holds up well to frying. Once golden brown, the knots are briefly dipped in a simmered mixture of honey and sugar, creating a glossy, fragrant coating that is irresistible. Finished with a sprinkle of colorful nonpareils, these treats are perfect for holiday gatherings, Christmas tables, or as a comforting weekend indulgence. They offer a charming, homemade alternative to store-bought pastries, bringing a touch of traditional Italian sweetness to your kitchen. Serve them warm for the best flavor and texture.

Ingredients

Directions

  1. In a large bowl, combine the flour, 2 tablespoons of sugar, and salt.
  2. Make a well in the center and add the eggs, vanilla, melted butter, and 1 tablespoon of water.
  3. Mix until a soft dough forms; knead briefly until smooth.
  4. Cover the dough and let it rest for 1 hour at room temperature.
  5. On a floured surface, roll the dough out quite thin, about 1/8-inch thick.
  6. Cut the dough into strips approximately 1 inch wide and 3 inches long.
  7. Tie each strip into a simple knot.
  8. Heat oil in a deep pot to 350F (175C).
  9. Fry the knots in batches until golden brown and crisp, turning once.
  10. Remove knots and drain on paper towels.
  11. In a saucepan, combine the honey, 3 tablespoons of sugar, and 1/4 cup of water or sweet wine.
  12. Bring the mixture to a boil, then simmer until the sugar is fully dissolved and the glaze is slightly thickened.
  13. Remove the glaze from heat.
  14. Dip the warm fried knots into the honey glaze, ensuring they are coated.
  15. Place glazed knots on a platter and immediately sprinkle with nonpareils while the glaze is still sticky.
  16. Serve warm or at room temperature.

Nutrition Facts

Servings 50

Amount Per Serving
Calories 812.7kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 4.1g21%
Cholesterol 16.1mg6%
Sodium 2489.5mg104%
Total Carbohydrate 170.4g57%
Dietary Fiber 4.5g18%
Sugars 56.3g
Protein 15.2g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe listed "eggs" in the directions but not the ingredients; 2 large eggs have been added to the ingredient list for completeness.

"Non-pareils" mentioned in the original steps are small sugar sprinkles. Ensure you have them on hand for the final decoration.

If the dough feels too sticky while rolling, add a little more flour. If it cracks, add a teaspoon of water.

For the glaze, sweet wine like Marsala adds a deeper flavor, but water works perfectly fine for a pure honey taste.

These knots are best eaten fresh on the day they are made, as the nonpareils may slide off as the glaze sets.

Keywords: italian, fried, knots, dessert, honey, glaze, pastry, sweet, christmas, holiday, traditional, crispy, dough, vanilla, butter, nonpareils, frying, simmering, vegetarian, flour
Recipe Card powered by WP Delicious