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.
Provided by Kim D.
Categories Breads
Time 30m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Mix flour, sugar, and baking powder.
- Add eggs, water, and vanilla; mix well.
- Drop batter by tablespoons in hot, deep oil.
- If oil is hot enough, sfingi will cook and turn over without help.
- If not, turn with a large spoon to brown on both sides.
- Add as many sfingi that will fit in skillet or deep-fryer.
- Fry until golden brown.
- Drain on paper towels.
- Combine powdered sugar and cinnamon.
- Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
- Delicious served warm!
SFINGI
Sfingi are also called zeppole. You'll never realize you're eating ricotta cheese! These are very good - be sure to eat them while they're warm.
Provided by KITTYCATGRL
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 15
Number Of Ingredients 9
Steps:
- In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough of remaining flour to make a thick batter. Let rest 1 hour.
- Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.
- Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 16.6 g, Cholesterol 34.2 mg, Fat 14.9 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 148.3 mg, Sugar 8.5 g
ZEPPOLE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
- In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
- Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
- Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
SFINGE DE SAN GIUSEPPE
A variation of the traditional sfinge recipe. A simple batter similar to Zeppoli, dropped into hot oil, fried crisp and dusted with powdered sugar.
Provided by Brenda.
Categories Dessert
Time 13m
Yield 18-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix ricotta cheese with sugar, vanilla and eggs.
- Mix in Self-Rising flour and beat until smooth.
- Heat oil to 370 degrees.
- Drop mixture by tablespoons a few at a time into oil.
- Remove from oil when they reach a golden brown.
- Drain on absorbent paper.
- Sprinkle with confectioner's sugar, cinnamon sugar or honey.
- Serve Warm.
Nutrition Facts : Calories 139.8, Fat 5.1, SaturatedFat 2.6, Cholesterol 83.4, Sodium 221, Carbohydrate 16.8, Fiber 0.4, Sugar 5.8, Protein 6.3
FRIED DOUGH / SFINGI RECIPE - (4.2/5)
Provided by á-25393
Number Of Ingredients 6
Steps:
- Mix the yeast into 1/4 cup of warm water and let sit for 10 minutes until foamy. Add the rest of the water and the salt. Mix. Add the flour one cup at a time. You can use your hands or a food processor to mix it, but I prefer my big standing mixer with a dough hook. Mix in the flour until it forms a ball, then knead for 5-10 minutes (3-4 minutes in the mixer). Take balls of dough about the size of a small lemon and flatten them until they're about 3″ in diameter. Place on a floured towel or cookie sheet and cover with another clean towel. Let rise in a warm spot for 30 minutes. Heat vegetable oil in a deep fryer or a large pan until it's about 375 degrees fahrenheit. To test, drop a small piece of dough in. It should puff up and sizzle. While you're waiting, mix together sugar and cinnamon. Put this in a paper bag and mix together. Fry the dough about 3-4 minutes, until lightly browned. Drain on brown bags or paper towels, then shake in the bag with the cinnamon and sugar. Mmmmmm!
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SFINGI DI SAN GIUSEPPE: CLASSIC ITALIAN DONUTS FOR ST. JOSEPH'S DAY
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5/5 (1)Category SweetsCuisine ItalianTotal Time 3 hrs 7 mins
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- In a stand mixer, pour the yeast mixture into the mixer bowl. Using the whisk attachment, gradually add the flour mixture until a shaggy dough is formed. Switch to the dough hook and knead for 5 - 7 minutes until a smooth ball is formed. Dough should be slightly sticky and elastic. Put the dough into a oiled bowl, cover with plastic wrap and let rise in a warm place until double in size; about 1 ½ hours. Punch down, cover and let it rise again for 30 minutes.
- Transfer the dough to a floured board. Divide into 4 pieces. Working with one piece at a time, pinch or cut small pieces about the size of a lime. With floured hands, roll into balls. Place on parchment paper dusted with flour. Repeat with the rest of the dough. You should get about 24 balls.
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