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."
 
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photo by Baker30 photo by Baker30
photo by Baker30
photo by Baker30 photo by Baker30
Ready In:
30mins
Ingredients:
9
Yields:
1 batch
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ingredients

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directions

  • 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!

Questions & Replies

  1. Should the dough be runny or thicker so that it sticks to the spoon when dropping into the oil?
     
  2. I don’t 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.
     
  3. What is the difference between this recipe and the one with ricotta? I remember it as a soft donut with sugar and honey.
     
  4. Would this recipe work if I halted it? It seems like this recipe would make way too my for the two of us. Everything could easily be halted except of course the eggs. Not sure how I would do that. Thanks Faith
     
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Reviews

  1. Honestly the easiest recipe I have done in a very long time. So happy that I found this keeper!
     
  2. Wow, I was so impressed with the recipe. Not only was it simple but the results where wonderful! They cooked beautifully,they turned over exactly the way you described,and they were light and fluffy and the texture was amazing. I think when I make them again I will add a pinch of salt and a bit more of sugar in the batter. The sugar both granulated and powder didn't stick well so we kind of rolled them. Considering they were not greasy at all. This was the first recipe I found and the one I will continue to use more often than just, New Years tradition. I have my mothers recipe and have made it for 44 years but wanted a change. Thank You, Cathy
     
  3. very easy and good! Instead of vanilla I added a bit of rose water and orange blossom water to the batter.After frying,I filled them with jam and rolled in powdered sugar.Thank you for posting.
     
  4. Excellent. We loved these as kids when our Sicilian grandmother made these for us. I have been looking for a recipe for years. It is true...these will flip over in the oil on their own. I remember that from a little girl. Thanks for posting. Mangia!
     
  5. I was so excited to find this recipe. We had enjoyed these at the Italian Festival in Houston...glad to find the exact recipe served at the Festival.
     
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RECIPE SUBMITTED BY

<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. 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