Prep 10 mins
Cook 20 mins
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.
- 3 cups flour
- 3 tablespoons sugar
- 6 teaspoons baking powder
- 3 eggs, beaten
- 1 1⁄2 cups water
- 1 teaspoon vanilla
- corn oil (for frying)
- 1 cup powdered sugar
- 1 tablespoon cinnamon
- 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!
Wow, I was so impressed with the recipe. Not only was it simple but the results where wonderful! They cooked beautifully,they turned over exactly the way you described,and they were light and fluffy and the texture was amazing. I think when I make them again I will add a pinch of salt and a bit more of sugar in the batter. The sugar both granulated and powder didn't stick well so we kind of rolled them. Considering they were not greasy at all. This was the first recipe I found and the one I will continue to use more often than just, New Years tradition. I have my mothers recipe and have made it for 44 years but wanted a change. Thank You, Cathy
very easy and good! Instead of vanilla I added a bit of rose water and orange blossom water to the batter.After frying,I filled them with jam and rolled in powdered sugar.Thank you for posting.
Excellent. We loved these as kids when our Sicilian grandmother made these for us. I have been looking for a recipe for years. It is true...these will flip over in the oil on their own. I remember that from a little girl. Thanks for posting. Mangia!