Today I propose one of the oldest recipes which is that of the Sicilian Sfinci: small morsels of leavened dough fried in boiling oil with a sprinkling of granulated sugar and if preferred, a handful of powdered cinnamon.
Sicilian Sfinci are so good and you will keep on reaching 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.
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.
Sicilian Sfinci Recipe
- 250 g boiled and mashed potatoes 1cup
- 500 g flour 4 cups
- ~500 ml water or milk ~ 2 cups
- 1 packet organic instant yeast
- vanilla extract
- a pinch of salt
- 2 tbsp ECO oil
- Organic sunflower oil
- granulated sugar
- powdered cinnamon
- Pour the sifted flour, then boiled and crushed 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 rather soft but not liquid homogeneous mixture results, making sure that there are 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 little cinnamon.