Sfingi Doughnuts
These delicious fried Italian Sfingi are unbelievably simple and so much quicker than the American version. The perfect sweet treat when you are cooking for a crowd…
Servings: 20 sfingi
Ingredients
For the Sfingi:
- 250 g ricotta
- 50 g caster sugar
- 2 large eggs
- 250 g plain flour
- 1 ½ tsp baking powder
- ¼ tsp flaky salt
- 230 ml full-fat milk
- Sunflower oil for frying
For the sugar coating: optional
- 4 tbsp caster sugar
- ½ tbsp ground cinnamon
Instructions
- Line a large baking sheet with kitchen paper and set aside.
- In a large bowl, whisk together the ricotta, sugar and eggs until combined. Whisk in the milk.
- Sieve in the flour, baking powder and salt, then whisk again until combined.
- 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.
- 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.
- 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.
- Mix together the caster sugar and cinnamon in a bowl. Add the still warm (but not too hot) sfingi and gently toss to coat.
- Place onto a serving plate and enjoy!
Notes
Scroll up for a simple step by step guide on how to make this recipe.
To store: These are best served on the day of making, although they are still delicious the following day if stored in an airtight container at room temp (you might need to re-roll in sugar).
To reheat: I like these at room temperature the next day but you could reheat in an air fryer at 180c for 5 or so minutes until warmed through. Again, you may need to re roll in sugar.
To freeze: You can freeze these doughnuts once fried, but not rolled in sugar. Cool and transfer to a freezer bag, removing as much air as possible. Freeze for up to a month. Defrost at room temp when ready to eat and then I would pop in the oven at 180c (or air fryer) and reheat for 5-7 minutes. Roll in sugar when warm!
Make ahead: Like most fried sweet treats and pastries, these sfingi doughnuts are best served fresh after making. So I wouldn't expressly make them in advance unless you freeze them.
Serving suggestion: It's 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.