Today, I propose one of the oldest recipes, the Sicilian Sfinci: tiny morsels of leavened dough fried in boiling oil with a sprinkling of granulated sugar and, if preferred, a handful of powdered cinnamon.

Sicilian Sfinci is so good; you will keep reaching out for more.

Like all popular recipes, there are several variations. Mine is the addition of boiled potatoes in the dough, giving it a certain softness.

Sfinci

Its origins are ancient, and according to history, the recipe was brought to the island during the invasions by the Arabs and Persians. There are several recipes on ‘sfinci‘, some recipes include, frying them and then filling them with ricotta sweetened with dark chocolate flakes.

Sfinci
Sfinci

Sicilian Sfinci Recipe

Prep Time 15 mins Cook Time 10 mins Rest Time 2 hrs Total Time 2 hrs 25 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Description

Sicilian Sfinci: tiny morsels of leavened dough fried in boiling oil with a sprinkling of granulated sugar and, if preferred, a handful of powdered cinnamon.

Ingredients

Cooking Mode Disabled

Instructions

    • Pour the sifted flour, then boil and crush the potatoes, the yeast dissolved in warm water or warm milk, the vanilla extract, a pinch of salt, and 2 tbsp of oil into a bowl (where we will let the dough rise).
    • Knead vigorously until a relatively soft but not liquid homogeneous mixture results, ensuring no lumps.
    • Cover the bowl with a cotton cloth and let rise for 2 hours. It must double in volume.
    • With the help of two wet spoons, slide a few portions of the dough directly into the boiling oil and cook for 3-4 minutes, turning them so that they become golden.
    • Drain on absorbent paper to remove excess oil.
    • Pass them in the granulated sugar mixed with a bit of cinnamon.

Note

You can flavor your dough with orange or lemon zest.

Keywords: Sicilian Sfinci
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