NEED TO KNOW
|Type of dish||Sweet treat|
|Cooking time||<30 min|
Sfinci are the Italian answer to doughnuts - heavenly, feather-light balls of crispy dough.
They have a way of making ordinary doughnuts look clumsy and unrefined. They are made from a choux style pastry, deep fried until they turn golden and puff up.
They are so light you will be able to fool yourself that they can't possibly be unhealthy.
If you can resist eating them all before they have a chance to cool down, they are delectable filled with a dollop of ricotta and orange cream.
ITALIAN SFINCI WITH ORANGE RICOTTA CREAM
|65ml whole milk|
|55g unsalted butter, at room temperature|
|1 tsp caster sugar|
|pinch of fine sea salt|
|100g plain flour|
|3 free-range medium eggs, beaten|
|500ml vegetable oil|
|20g orange candied peel|
|1Tbsp icing sugar|
|Extra caster sugar to roll the sfinci in|
|1. Put the water, milk, butter, sugar and salt into a saucepan and bring to the boil over a high heat.
Take off the heat, immediately tip in the flour and quickly stir with a wooden spoon until completely smooth.
2. Return to a medium heat and cook for about two minutes until the mixture comes away from the side of the pan. Remove from the heat and allow to cool, gradually whisk in the beaten eggs until you have a smooth dropping consistency.
3. Place the vegetable oil into a pan and heat to approx 180C. If you haven't got a thermometer just test small blobs of the dough, if they start to fry immediately and slowly go golden the temperature is correct. If they brown rapidly then it is too hot.
4. Spoon rough tablespoons of dough into the hot oil in batches. Turn occasionally until golden and cooked through (2-3 minutes; be careful as hot oil will spit).
5. Use a slotted spoon to remove the sfinci from the pan once cooked. Place on a tray with the extra caster sugar and roll them in the sugar to coat.
6. Once cooled, cut them open and fill them with ricotta cream.
To make the ricotta cream, mix together the ricotta, one tablespoon of icing sugar and orange candied peel.
For more of Allison's recipes visit Pease Pudding.
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