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Sfinci (sicilian doughnuts)

  • 0:10 Prep
  • 0:25 Cook
  • 6 Servings

Ingredients

  • 250ml (1 cup) milk
  • 55g (1/4 cup) caster sugar
  • 2 eggs, lightly whisked
  • 240g (1 cup) fresh ricotta, crumbled
  • 300g (2 cups) plain flour, sifted
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla sugar
  • Vegetable oil, to deep-fry
  • Pure icing sugar, to dust
  • Honey, to serve

Method

  • 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.
  • 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.
  • 3
    Divide doughnuts between serving plates. Dust with icing sugar and drizzle with honey.

Source: taste.com.au

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