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Sfince di San Giuseppe
2 cups pre-sifted all-purpose flour
2 teaspoons dry yeast
3/4 cup warm milk
5 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup confectioner's sugar
1/4 teaspoon ground cinnamon
Vegetable oil for frying
In a large mixing bowl, dissolve the yeast in the warmed milk with 1 tablespoon sugar and let stand for 5 minutes. Add the flour, remaining sugar and vanilla extract, then gently knead the dough for about 10 minutes until smooth. Cover the bowl with a kitchen towel and set aside to rise in a warm place for 30 minutes.
Mix the confectioner's sugar and cinnamon and put in a shaker or small sifter for dusting the doughnuts.
Form the dough into small balls, about 1 tablespoon per ball and let them rise for 15 minutes.
Heat the vegetable oil to 375 F.*
Drop 4 to 5 sfinci at a time into the hot oil and evenly fry each side until golden brown, then place them on paper towels to drain away the excess oil. Allow the sfince to cool then liberally dust them with the powdered sugar and serve with coffee.
Makes about 2 dozen sfinci.
*Be careful not to splash the hot oil on the burner as it is highly flammable.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
