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    You are in: Home / Community Forums / Recipe Requests - General / italian svingi (donuts)
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    italian svingi (donuts)

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    donalyn dow
    Sun Oct 19, 2003 7:07 pm
    Newbie "Fry Cook" Poster
    My great grandma was from Sicily and always made svingi for Christmas Eve. The dough was mixed early in the day and set under a cloth to rise for 6 hours or more. It had a very light and yeasty consistency. The dough was dropped by spoonfuls into hot oil to fry and then dusted with confectioners sugar. Can anyone tell me how to make the authentic dough? Thanks.
    Donna
    Kim D.
    Sun Oct 19, 2003 7:19 pm
    Food.com Groupie
    I have the recipe! I'll go look for it! icon_biggrin.gif
    1Steve
    Sun Oct 19, 2003 7:58 pm
    Food.com Groupie
    Zeppole recipe #15761 Different name for the same thing Northern Italians Say Zeppole.
    Kim D.
    Sun Oct 19, 2003 8:42 pm
    Food.com Groupie
    OK! I found it! I don't have my Aunt's recipe, wish I did! Neither this recipe nor my Aunt's had yeast in it, but this recipe is authentic. This recipe comes from one of my favorite cookbooks titled "Cucina Deliziosa" which was compiled by the members of the Charity Guild of Saint Joseph here in Houston, Texas.

    I hope this is what you are looking for! I also have a recipes for pignolati, which are similar, but with honey. If you want me to post that one, let me know.
    Dee514
    Mon Oct 20, 2003 12:06 am
    Forum Host
    I have a recipe for Sfingi Di San Giuseppe (St. Joseph's Day Cream Puffs). If you are interested, I'd be happy to post it for you.
    donalyn dow
    Mon Oct 20, 2003 9:56 am
    Newbie "Fry Cook" Poster
    Fantastico!! I have a bunch of responses this morning. Yes, Please post your recipe. I am going to try all the recipes that are sent.
    Thanks and ciao. Donna
    1Steve
    Mon Oct 20, 2003 11:54 am
    Food.com Groupie
    I have a non yeast version my Mom also makes and they are delious too!
    Kim D.
    Mon Oct 20, 2003 12:15 pm
    Food.com Groupie
    1Steve wrote:
    I have a non yeast version my Mom also makes and they are delious too!


    Hi 1Steve, I've seen the recipe for sfingi made with ricotta cheese before and was curious as to how they turn out. Are they light sfingi or more heavy? Sounds good! I'll watch for them to post and save the recipe to my cookbook. Hopefully I can give them a try sometime soon! icon_wink.gif
    1Steve
    Mon Oct 20, 2003 12:40 pm
    Food.com Groupie
    Kim D. wrote:
    1Steve wrote:
    I have a non yeast version my Mom also makes and they are delious too!


    Hi 1Steve, I've seen the recipe for sfingi made with ricotta cheese before and was curious as to how they turn out. Are they light sfingi or more heavy? Sounds good! I'll watch for them to post and save the recipe to my cookbook. Hopefully I can give them a try sometime soon! icon_wink.gif

    As long as the temperature is right so that they cook through they should come out nice and light. Hope you enjoy them.
    Kim D.
    Mon Oct 20, 2003 1:30 pm
    Food.com Groupie
    1Steve wrote:
    Kim D. wrote:
    1Steve wrote:
    I have a non yeast version my Mom also makes and they are delious too!


    Hi 1Steve, I've seen the recipe for sfingi made with ricotta cheese before and was curious as to how they turn out. Are they light sfingi or more heavy? Sounds good! I'll watch for them to post and save the recipe to my cookbook. Hopefully I can give them a try sometime soon! icon_wink.gif

    As long as the temperature is right so that they cook through they should come out nice and light. Hope you enjoy them.


    Ummm... sounds great! I'll give them a try soon and leave you a review! Thanks!!! icon_biggrin.gif
    donalyn dow
    Mon Oct 20, 2003 3:38 pm
    Newbie "Fry Cook" Poster
    Thanks so much. You guys are great icon_biggrin.gif
    Baccardi88
    Mon Nov 26, 2012 12:55 pm
    Newbie "Fry Cook" Poster
    Zeppoli and Svingi are not the same thing. In the north the fry a pizza like doe with powdered sugar, that is zeppoli. Real Sicilian svingi is doe made with ricotta cheese me and my nana use to make it.
    Dee514
    Mon Nov 26, 2012 2:50 pm
    Forum Host
    St. Joseph's Day Cream Puffs / Sfingi Di San Giuseppe
    Italian Sfingi (Italian Doughnuts)
    Zeppoli (Italian Fried Bread Dough )
    Struffoli/Pignolata (aka Honey Balls)

    "Way back when," ricotta zeppole were made mostly by the upper class. The peasants used a potato based or just flour based batter. Many Italian great grandmothers/grandmothers have recipes for both versions. Today with ricotta being easily available, the plain zeppole (cheese and potato free) and ricotta zeppole are the most commonly found among street vendors.

    Ricotta Zeppole - Makes about 1 dozen

    1 cup all-purpose flour, sifted
    1 tsp baking powder
    1 pinch salt
    1/2 cup sugar
    2 cups ricotta cheese
    1/2 cup currants or raisins (optional)
    2 eggs
    1/2 teaspoon vanilla
    3 1/2 cups oil, for frying
    powdered sugar (or granulated cinnamon sugar) for coating
    paper bag

    In a large bowl, mix flour, baking powder, salt, stir to combine. Add raisins to flour mixture and toss to coat them.
    Add ricotta, eggs and vanilla, blend until smooth.
    Let batter rest for 15 minutes.
    Drop batter by spoonfuls into a deep pan of hot cooking oil - if using olive oil, do not use extra virgin.
    Fry until evenly golden brown on all sides.
    With a slotted spoon, remove them from oil.
    Place on brown paper to drain slightly.
    Put sugar into a paper bag, place a few warm, drained zeppoli into the bag and gently shake to coat them with sugar.
    Serve while still warm.
    andypandy
    Tue Nov 27, 2012 9:04 am
    Food.com Groupie
    Has anyone got a recipe for scallili aka dog bones, or one for dordilli.

    The dog bones are like little rolled snakes about four inches long, with slashes at the end , deep fried and honeyed afterwards. I know there is only flour, eggs, tough of sugar, but need proper amounts. and its kneaded forever and ever. I made these with my grandmother and when deep fried they puffed and were tender no core. When I tried on my own they had a hard core in them, I called and asked my aunt what to do when this happens, she said just cut the rest into pasta and use that way, as the only thing is it has a few tablespoons sugar in the dough.

    The dordilli, yes are baking powder dough balls deep fried and honeyed as well. I think the white are folded in at the end.

    I think I have that recipe just wasnt my favourite. Would like to try dog bones again though.
    Dee514
    Tue Nov 27, 2012 10:56 am
    Forum Host
    andypandy wrote:
    Has anyone got a recipe for scallili aka dog bones, or one for dordilli.

    The dog bones are like little rolled snakes about four inches long, with slashes at the end , deep fried and honeyed afterwards. I know there is only flour, eggs, tough of sugar, but need proper amounts. and its kneaded forever and ever. I made these with my grandmother and when deep fried they puffed and were tender no core. When I tried on my own they had a hard core in them, I called and asked my aunt what to do when this happens, she said just cut the rest into pasta and use that way, as the only thing is it has a few tablespoons sugar in the dough.

    The dordilli, yes are baking powder dough balls deep fried and honeyed as well. I think the white are folded in at the end.

    I think I have that recipe just wasnt my favourite. Would like to try dog bones again though.
    Hi Andypandy,
    I think the struffoli recipes (below) may be close to the "dordolli" recipe you are looking for, they all contain baking powder.

    Struffoli/Pignolata (aka Honey Balls)
    Struffoli
    Struffoli (Honey Balls)
    Italian Struffoli
    Grandma Helen's Struffoli

    As for the "scallili"/dog bones, my grandmother used to make something similar but she would roll the dough flat (not into "snakes") and then cut them into strips with the zigzag ravioli cutter and fry them, then pour warmed, thinned honey on them. She used to call them "rags" in English

    Rags - aka Guanti

    3 eggs
    2 tablespoons Crisco, melted (shortening or leaf lard)
    2 tablespoons milk
    2 tablespoons sugar
    1/4 teaspoon vanilla
    1/2 teaspoon salt
    2 cups flour, sifted
    oil or shortening (for frying)

    In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well.

    Beat in flour, until dough is formed.

    Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine).

    Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long.

    Continue with remaining dough.

    Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes).

    Remove from pan and drain on paper towels or brown paper.

    Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water) before serving.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    If the following scalili recipes don't seem exactly right, do a Google search - there are a lot of them posted on the internet.

    Scalili (Dog Bones)

    1 dozen eggs
    2 tsp sugar
    1/2 tsp salt
    1/2 tsp oil
    1oz whiskey

    Beat all ingredients then add some flour until forms a dough

    Add 1 tsp baking powder and knead well+++

    Roll out on an oiled board into 1.5-2 inch pieces and deep fry

    Melt hard honey and roll them in it after frying
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    SCALILI

    1 1/2 cup flour
    1/2 tsp olive oil
    1/2 Tbsp whiskey
    1/4 tsp baking powder
    1 Tbsp sugar
    1/16 tsp salt
    2 eggs ~~ add one at a time
    oil for frying
    honey

    1. Combine all ingredients.

    2. Roll out dough and cut like noodles. Make into Figure-8' shapes.

    3. Deep fry until golden. When cool drizzle with honey.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    10 eggs
    2/3 cup white sugar
    1 tablespoon vanilla extract
    1 cup heavy cream
    8 teaspoons baking powder
    1 teaspoon salt
    8 cups all-purpose flour
    2 quarts oil for frying
    Melted honey

    Heat 2 inches oil in a deep-fryer or deep cast iron skillet to 375 degrees F (190 degrees C).

    In a large bowl, beat the eggs, sugar, vanilla, heavy cream baking powder and salt with an electric mixer until smooth and well blended. Gradually mix in the flour, 1 cup at a time until the batter is too stiff to stir. Turn out onto a floured surface and knead in enough additional flour to make a smooth and soft dough. Roll out pieces of dough to 1/4 inch thickness. Cut into 2x3 inch rectangles. Make a slit in the center of the square but do not go all the way to the ends.

    Fry cookies in hot oil, turning once, until golden. Drain on brown paper or paper towels. When the cookies are all fried coat them with honey syrup.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    2 1/4 cups all-purpose flour
    2 tablespoons white sugar
    1 pinch salt
    1 egg
    1 teaspoon vanilla extract
    2 tablespoons butter, melted
    3 tablespoons sherry
    1 cup vegetable oil for frying
    honey syrup for coating

    In a medium bowl, stir together the flour, salt, and sugar. Add the egg, butter and vanilla, mix until dough becomes stiff. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.

    On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 375 degrees F (190 degrees C). Oil should be about 1 1/2 to 2 inches deep. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown. Drain on a brown paper bag or on paper towels. Coat with honey syrup while still warm.
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