SFINGI
Sfingi are also called zeppole. You'll never realize you're eating ricotta cheese! These are very good - be sure to eat them while they're warm.
Provided by KITTYCATGRL
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 15
Number Of Ingredients 9
Steps:
- In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough of remaining flour to make a thick batter. Let rest 1 hour.
- Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.
- Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 16.6 g, Cholesterol 34.2 mg, Fat 14.9 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 148.3 mg, Sugar 8.5 g
SFINGI DI SAN GIUSEPPE
Sfingi are an Italian traditional pastry served each March 19 for St Joseph's Day. This recipe is a classic donut-style; bread dough sweetened with sugar and the addition of vanilla extract, then fried and rolled in cinnamon sugar. Create memories with these delightful warm and sweet treat
Provided by Cara Kretz
Categories Sweets
Time 3h7m
Number Of Ingredients 9
Steps:
- Mix flour, baking powder and salt in a bowl and whisk to combine. Set aside.
- In a large bowl or cup with a pouring lip, add yeast and ¼ cup sugar to warm water and stir to dissolve. Add the vanilla and stir to combine. Let the yeast bloom for 5 minutes.
- In a stand mixer, pour the yeast mixture into the mixer bowl. Using the whisk attachment, gradually add the flour mixture until a shaggy dough is formed. Switch to the dough hook and knead for 5 - 7 minutes until a smooth ball is formed. Dough should be slightly sticky and elastic. Put the dough into a oiled bowl, cover with plastic wrap and let rise in a warm place until double in size; about 1 ½ hours. Punch down, cover and let it rise again for 30 minutes.
- Transfer the dough to a floured board. Divide into 4 pieces. Working with one piece at a time, pinch or cut small pieces about the size of a lime. With floured hands, roll into balls. Place on parchment paper dusted with flour. Repeat with the rest of the dough. You should get about 24 balls.
- Combine the 1 cup sugar and cinnamon in a shallow bowl. Set aside.
- To fy, heat oil to 350 degrees in a skillet on the stovetop deep enough to submerge the sfinge, or in a electric deep fryer (my preference) Carefully drop about 6 balls at a time in the hot oil. Fry about 3-5 minutes golden brown. If the balls don't roll over on their own, you will have to flip them with a fork. Drain on paper towels.
- While still warm, roll the sfingi in cinnamon sugar.
- Enjoy right away. They are best eaten warm.
SFINGE DE SAN GIUSEPPE
A variation of the traditional sfinge recipe. A simple batter similar to Zeppoli, dropped into hot oil, fried crisp and dusted with powdered sugar.
Provided by Brenda.
Categories Dessert
Time 13m
Yield 18-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix ricotta cheese with sugar, vanilla and eggs.
- Mix in Self-Rising flour and beat until smooth.
- Heat oil to 370 degrees.
- Drop mixture by tablespoons a few at a time into oil.
- Remove from oil when they reach a golden brown.
- Drain on absorbent paper.
- Sprinkle with confectioner's sugar, cinnamon sugar or honey.
- Serve Warm.
Nutrition Facts : Calories 139.8, Fat 5.1, SaturatedFat 2.6, Cholesterol 83.4, Sodium 221, Carbohydrate 16.8, Fiber 0.4, Sugar 5.8, Protein 6.3
SFINGE
A recipe that was from my Sicilian grandmother (Nana). I don't know if it is original, but I cooked this as a child and now for my grandchildren. I hope it gets passed on to my great-grandchildren.
Provided by Barbara Nazworth
Categories Other Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Beat Eggs and Water, blend well and set aside.
- 2. Combine dry ingredients together (sugar, flour, baking powder, salt). Stir into egg mixture. Cover and set in warm place for 30 minutes.
- 3. Drop 1 tbsp of batter in oil (3 at a time) or you can also use some oil in a pan to cook the sphinge. Drain on paper towel.
- 4. On wax paper combine sugar and cinnamon together. Roll the sphine in the mixture
FRIED DOUGH / SFINGI RECIPE - (4.2/5)
Provided by á-25393
Number Of Ingredients 6
Steps:
- Mix the yeast into 1/4 cup of warm water and let sit for 10 minutes until foamy. Add the rest of the water and the salt. Mix. Add the flour one cup at a time. You can use your hands or a food processor to mix it, but I prefer my big standing mixer with a dough hook. Mix in the flour until it forms a ball, then knead for 5-10 minutes (3-4 minutes in the mixer). Take balls of dough about the size of a small lemon and flatten them until they're about 3″ in diameter. Place on a floured towel or cookie sheet and cover with another clean towel. Let rise in a warm spot for 30 minutes. Heat vegetable oil in a deep fryer or a large pan until it's about 375 degrees fahrenheit. To test, drop a small piece of dough in. It should puff up and sizzle. While you're waiting, mix together sugar and cinnamon. Put this in a paper bag and mix together. Fry the dough about 3-4 minutes, until lightly browned. Drain on brown bags or paper towels, then shake in the bag with the cinnamon and sugar. Mmmmmm!
ITALIAN SFINGI (ITALIAN DOUGHNUTS)
These Sicilian doughnuts are delicious served warm! The recipe comes from one of my favorite cookbooks titled "Cucina Deliziosa", which was compiled by the Charity Guild of Saint Joseph in Houston, Texas.
Provided by Kim D.
Categories Breads
Time 30m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Mix flour, sugar, and baking powder.
- Add eggs, water, and vanilla; mix well.
- Drop batter by tablespoons in hot, deep oil.
- If oil is hot enough, sfingi will cook and turn over without help.
- If not, turn with a large spoon to brown on both sides.
- Add as many sfingi that will fit in skillet or deep-fryer.
- Fry until golden brown.
- Drain on paper towels.
- Combine powdered sugar and cinnamon.
- Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
- Delicious served warm!
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