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Sfingi (Sicilian Donuts) Recipe by Carol DiJoseph Berman Recipe

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This recipe for Sfingi (Sicilian Donuts) Recipe by Carol DiJoseph Berman is from The Rapuano Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- (1 cup) milk
- (1/4 cup) caster sugar
- 2 eggs, lightly whisked
- (1 cup) fresh ricotta, crumbled
- (2 cups) plain flour, sifted
- 2 tsp baking powder
- 2 tsp vanilla sugar
- Vegetable oil, to deep-fry
- Pure icing sugar, to dust
- Honey, to serve
Directions:
Directions:
* Step 1
Place the milk and caster sugar in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Remove from heat. Whisk in the egg and ricotta. Use a wooden spoon to stir in the flour, baking powder and vanilla sugar until combined.
* Step 2
Add oil to a wok or large, deep saucepan to reach a depth of 8cm. Heat to 190°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Carefully drop 4 tablespoonfuls of batter into the oil. Cook for 3 minutes or until the doughnuts are golden and cooked through. Use a slotted spoon to transfer the doughnuts to a plate lined with paper towel. Repeat, in 5 more batches, with the remaining batter, reheating oil between batches.
- Step 3
Divide doughnuts between serving plates. Dust with icing sugar and drizzle with honey.

OPTION: you can fill these with a filling like custard, etc.

 

 

 

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