makes
15
prep
10 minutes
cook
30 minutes
difficulty
Mid
makes
15
serves
preparation
10
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
Sfinci
- 2 cups self-raising flour
- Pinch of salt
- 1½-2 cups milk
- 2 egg yolks
- Zest of a lemon
- 1 tsp vanilla bean paste
Filling
- 300 g ricotta
- 3 tbsp cream
- 2 tbsp icing sugar
- 1 tbsp vino cotto or sherry
- 15 ml strong, freshly brewed coffee, cooled
To cook and finish
- Vegetable oil for deep-frying
- ¾ cup caster sugar
- 1 tsp cinnamon
- 1 tbsp freshly ground coffee
Instructions
- For the filling: In a mini food processor, blitz the ricotta, cream, icing sugar and vino cotto until smooth and glossy. Blitz or fold in the coffee. Place in a piping bag and refrigerate until ready to use.
- For the sfinci: Place the flour and salt in a bowl and make a well in the centre. Gradually add the liquid and combine with a wooden spoon. Do not over mix. Now add the yolks and zest and mix again.
- Heat oil to 180°C in a pot. Using two spoons form loose quenelles (elongated balls) and drop into the hot oil. They drop to the bottom and then rise to the surface. Using a slotted spoon constantly turn for 2- 3 minutes or until they are golden brown all over. Drain paper towelling. You will need to cook the sfinci in batches.
- Poke a hole in each donut and pipe a little of the ricotta into the cavity. Combine the sugar, cinnamon and ground coffee. Toss donuts in the sugar mix and serve while still warm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
