Sfingi Recipe – Sicilian donuts
500 grams of Plain flour
100 grams of fresh Yeast
3 tablespoons of Sugar
1 teaspoon of Salt
¾ of a cup of Sultanas
1 litre of warm water
Canola oil for frying
1 part cinnamon and 2 parts sugar
Place yeast sugar and warm water in a jug and whisk with your hands and allow to sit, and dissolve this gives the yeast time to activate.
Put the flour and salt with the sultanas together in a bowl pour the mixture in and slowly stroke with your hands continuing until the mixture is a soft consistency, if you require more water add as you go.
The consistency must be a soft texture and light texture, your hands will guide you.
Leave on the bench for about 2 to 3 hours covered with cling wrap. After a few hours mix and allow settling for another hour.
Note: You can keep this mixture in the fridge after it has reached its peak for a few days, stirring when you need to fry.
Step 2 for cooking Method
In a frying pan you need canola oil for frying, you need to have a lot of oil covering the pan so that when you place the mixture in the pan it is covered, turning when golden brown.
In a bowl mix sugar and cinnamon together, when the donuts are cooked place them in a tray with greaseproof paper, to absorb oil allow them to get warm, when they are warm you can coat them with the mixture.Note: Canola oil is best when frying as it is a light texture and is not heavy.
Note: remember that flour loves to be in a warm place the warmer the place the better the dough will rise.