Sicilian Doughnuts (Sfinci)

This is my grandmother's recipe for making Sfinci or Italian doughnuts. Just like any fried food, they are delicious. Sfinci are a regional sweet, originiating in the south of Italy (Sicily) and are typically served for the Festa di San Giuseppe on the 19th March.

My grandmother isn't very religious, despite coming from a small Sicilian town called Militello (province of Catania), so I doubt she made Sfinci for San Giuseppe. However, she did make Sfinci every year on Good Friday (the Friday before Easter Sunday). Probably due more to the proximity of March to Easter holidays than any pious responsibilities.

Good Friday is a public holiday in Australia and marks the beginning of the Easter celebrations. For Italians its also starts a 3 day eating marathon. Friday evenings would see my whole extended family (some 25 people) eating dinner at my grandmother's house.

With the help of her daughters she would cook all day, preparing lasagne, roasted meats, vegetables, salads and sweets, which included her sfinci. Since there was no school I was often helping out, or rather lurking around, trying to lick spoons and bowls.

I am sure everyone came over just for those little doughnuts which we would all eat the moment they came out of the hot oil. While similar to Zeppole I much prefer Sfinci. Sfinci are smaller, lighter and coated with cinnamon sugar which doesn't form a soggy paste like the powdered versions of zeppole you see in New York.

1/2 liter milk
pinch of salt
1 teaspoon superfine sugar (plus extra for coating)
2 teaspoons cinnamon (plus extra for coating)
self rising flour
vegetable oil for deep frying

1. Heat milk until warm and add to large mixing bowl.

2. Using an electric mixer, beat on medium speed while adding, salt, sugar and cinnamon. Continue beating and slowly add flour, one tablespoon at a time. Stop adding flour when mixture thickens and becomes the consistency of porridge or normal cake batter.

3. Cover bowl and let stand for 30 - 60 minutes in a warm place.

4. When ready to fry, heat oil to 350^oF.

5. Have a small bowl of water close by to wet fingers and prevent the mixture sticking. Using a tablespoon scoop mixture on spoon and scrape into hot oil with finger. In other words, drop small dollops of mixture into oil. The dough should float to the top and expand to form small balls. Be extremely careful not to allow water to drip into the oil or otherwise splatter oil on yourself.

6. Once the bottom of the sfinci are browned underneath, use a wide slotted spoon to turn them over. Remove when browned evenly (about 30 seconds each side).

7. Drain on paper towels and immediately toss in a bowl of superfine sugar and extra cinnamon. Serve immediately.

Note
I have seen recipes for sfinci that use yeast instead of self rising flour and eggs to richen the dough. I haven't tried these alternatives, but would be interested in the outcomes of those that have.

Posted by dvenuto at January 12, 2003 04:11 PM