Sfinci (sicilian Doughnuts)

These light and fluffy free-form doughnuts are deliciously creamy thanks to fresh ricotta.

The ingredient of Sfinci Sicilian Doughnuts

• 250ml 1 cup milk
• 55g 1 4 cup caster sugar
• 2 eggs lightly whisked
• 240g 1 cup fresh ricotta crumbled
• 300g 2 cups plain flour sifted
• 2 tsp baking powder
• 2 tsp vanilla sugar
• vegetable oil to deep fry
• pure icing sugar to dust
• honey to serve

The Instruction of sfinci sicilian doughnuts

• place the milk and caster sugar in a saucepan over medium heat cook stirring for 2 3 minutes or until the sugar dissolves remove from heat whisk in the egg and ricotta use a wooden spoon to stir in the flour baking powder and vanilla sugar until combined
• add oil to a wok or large deep saucepan to reach a depth of 8cm heat to 190u00b0c over medium heat when the oil is ready a cube of bread will turn golden brown in 10 seconds carefully drop 4 tablespoonfuls of batter into the oil cook for 3 minutes or until the doughnuts are golden and cooked through use a slotted spoon to transfer the doughnuts to a plate lined with paper towel repeat in 5 more batches with the remaining batter reheating oil between batches
• divide doughnuts between serving plates dust with icing sugar and drizzle with honey

Nutritions of Sfinci Sicilian Doughnuts

fatContent: 537 75 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 69 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: n a

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