| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| sfinci di san giuseppe sicilian doughnuts ingredients: 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 1 tablespoon ground cinnamon vegetable oil for frying |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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 coffee. Makes about 2 dozen sfinci. |
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| Renato Guttuso |