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Sfingi Doughnuts

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These delicious fried Italian doughnuts are unbelievably simple and so much quicker than the American version. The perfect sweet treat when you are cooking for a crowd…

Ingredients

Units Scale

For the Sfingi:

  • 250g ricotta
  • 50g caster sugar
  • 2 large eggs
  • 250g plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp flaky salt
  • 230ml full-fat milk
  • Sunflower oil, for frying

For the sugar coating: (optional)

  • 4 tbsp caster sugar
  • 1/2 tbsp ground cinnamon

Instructions

  1. Line a large baking sheet with kitchen paper and set aside.
  2. In a large bowl, whisk together the ricotta, sugar and eggs until combined. Whisk in the milk.
  3. Sieve in the flour, baking powder and salt, then whisk again until combined.
  4. Pour about 5cm of oil in a deep, wide pan — make sure it is deep enough that the oil comes no more than ⅓ up the sides of the pan — and place over a medium-high heat.
  5. Once the oil is hot (it should sizzle if you add a little batter) start to add 1 tbsp scoops of the batter to the oil - work in batches, taking care not to overcrowd the pan. They don’t have to be the perfect shape, they are supposed to look a little rustic.
  6. Fry for 2 minutes before carefully rolling them over using a spatula or slotted spoon. Continue to fry for another 2 minutes - or until golden brown. Remove from the pan using a slotted spoon and place on the prepared baking sheet to drain off any excess oil. Repeat until you have used all the remaining batter.
  7. Mix together the caster sugar and cinnamon in a bowl. Add the still warm (but not too hot) sfingi and gently toss to coat.
  8. Place onto a serving plate and enjoy!

Equipment

Notes

Serving suggestion: It is not traditional at all, but I love these served with mascarpone and warm jam to dip.

Coating: You could swap the caster sugar for vanilla sugar for a delicious vanilla flavoured coating.

Storage: These are best served on the day of making, although they are still delicious the following day if stored in an airtight container (you might need to re-roll in sugar).