sfinci di san giuseppe

sicilian doughnuts


2     cups pre-sifted all-purpose flour
2     teasoons dry yeast
1     teaspoon baking powder
3/4  cup warm milk
5     tablespoons sugar
1     teaspoon vanilla extract
1/4  cup confectioner
's sugar
  tablespoon ground cinnamon
         vegetable oil for frying

In a large mixing bowl, dissolve the yeast in the warmed milk with 1
tablespoon sugar and let stand for 5 minutes. Add the flour, baking powder,
remaining sugar and vanilla extract, then gently knead the dough for about 10
minutes until smooth. Cover the bowl with a kitchen towel and set aside to
rise in a warm spot for 30 minutes.

Mix the confectioner
's sugar and cinnamon and put in a shaker or small sifter
for dusting the doughnuts.

Form the dough into small balls about 1 ½ inches in diameter and let them
rise for 20 minutes.

Heat the vegetable oil to 375ºF in a deep sauce pan or deep fryer.

Drop 4 to 5 sfinci at a time into the hot oil and evenly fry each side until golden
brown, then place them on paper towels to absorb any excess oil. Allow the
sfinci to cool then liberally dust them with the powdered sugar and serve with

Makes about 2 dozen sfinci.
                                                           the food of the eolian islands and sicily

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