Ingredients
-
3
-
3
-
6
-
3
-
1 1/2
-
1
-
-
1
-
1
-
-
-
-
-
-
Directions
Italian Sfingi (Italian Doughnuts),These Sicilian doughnuts are delicious served warm! The recipe comes from one of my favorite cookbooks titled “Cucina Deliziosa”, which was compiled by the Charity Guild of Saint Joseph in Houston, Texas.,I dont remember my Nonna putting cinnamon in the batter of the sfingi … she used to wet her hands to make her hands work like a wheel with the batter, take a glob and then pull the center to form a donut and then drop it in the oil. Does anyone else recall any of this? We put powdered sugar, regular sugar and sometimes, warm honey on top.,What is the difference between this recipe and the one with ricotta? I remember it as a soft donut with sugar and honey.
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Steps
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1
Done
|
Mix Flour, Sugar, and Baking Powder. |
|
2
Done
|
Add Eggs, Water, and Vanilla; Mix Well. |
|
3
Done
|
Drop Batter by Tablespoons in Hot, Deep Oil. |
|
4
Done
|
If Oil Is Hot Enough, Sfingi Will Cook and Turn Over Without Help. |
|
5
Done
|
If not, Turn With a Large Spoon to Brown on Both Sides. |
|
6
Done
|
Add as Many Sfingi That Will Fit in Skillet or Deep-Fryer. |
|
7
Done
|
Fry Until Golden Brown. |
|
8
Done
|
Drain on Paper Towels. |
|
9
Done
|
Combine Powdered Sugar and Cinnamon. |
|
10
Done
|
Sprinkle Warm Sfingi With Powdered Sugar and Cinnamon Mixture. |
|
11
Done
|
Delicious Served Warm! |
