Sicilian Sfinci (Ricotta Donuts)
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Sicilian Sfinci (Ricotta Donuts)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 250 ml full cream milk 1 cup
- 55 grams caster sugar 1/4 cup
- 2 eggs Lightly whisked
- 240 grams fresh ricotta 1 cup
- 300 grams Sifted plain flour 2 cups
- 2 tsp baking powder
- 2 tsp vanilla extract
- vegetable or Peanut oil. For frying
- ½ - 1 cup sultanas
- icing sugar to dust
- honey to serve
Instructions
- Pour a generous amount of vegetable oil (or oil of your choice for frying) into a pot and place on the stove at a medium heat until the temperature reaches 190°C/375°F. (You can also use a deep fryer).
- While the oil is heating up, this sfinci recipe calls for a delicious dough. To start, add full cream milk and caster sugar to a saucepan/pot.
- Place it on the stove at a medium heat and stir using a wooden spoon.
- Stir until the sugar dissolves, then remove it from the heat. This will take approx 2-3 minutes.
- In a separate bowl, lightly whisk 2 eggs then add this to the milk/sugar mixture and finally add the ricotta.
- Mix the wet ingredients using a whisk, starting off slowly so all the ingredients combine well.
- Once they have combined, add 2 teaspoons of vanilla extract and mix through.
- Next, combine 2 teaspoons of baking powder to your bowl of sifted flour and then add this to the wet mixture.
- Mix the sfinci recipe ingredients gently using a wooden spoon until combined well.
- Once the mixture is thick and smooth, and there is not a sprinkle of flour in sight, add your desired amount of sultanas, mixing again to make sure there is enough spread through the dough for every bite!
- Next, check the temperature of the oil is ready and you can start making your sfinci!
- Scoop up a portion of batter (approx. 4 tablespoons/one ice cream scoop) and drop it into the oil. It will form is own unique shape.
- Once it floats to the top, use a slotted spoon to move it around slightly helping it to cook evenly.
- Add a few more portions to the oil, move them around and leave until golden on one side, before turning them over and letting them colour on the other side too.
- Cook sfinci between 3-5 minutes or until they turn a deep golden brown on both sides.
- Remove them from the oil using the slotted spoon and leave them to dry on paper towels where they will also leave excess oil.
- Repeat steps 11-15 until all the batter is finished.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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