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​Sfingi Recipe – Sicilian donuts by Carmela D'Amore

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

Step 1

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.

Step 3

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.

Carmela D’Amore

Carmela D’Amore

Carmela D’Amore is an International Sicilian chef, the daughter and granddaughter of Sicilian migrants, with over 45 years of experience in the hospitality industry. Ambassador to Sicilian food and culture, a published International author of over 3 books, currently the executive chef of Sorrento Trattoria, an Italian Restaurant situated in Sorrento on the Mornington Peninsula.