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Sfingi- tiny ricotta doughnuts

This is much easier. A complete doddle in comparison. And while they are delicious hot, they are also good cold, even the next day.
Course: Afternoon Tea, Desserts, Doughnuts, Small cakes, Snacks
Cuisine: Italian, Neopolitan, Sicily
Keyword: Donuts, Doughnuts, Ricotta recipes, Sfingi
Servings: 12

Equipment

  • Deep fryer
  • tea strainer

Ingredients

For the doughnuts:

  • 250 g flavoured ricotta mixture (from previous recipe) or make fresh
  • 250 g self-raising flour
  • Pinch salt
  • 2 eggs
  • 50 g caster sugar
  • 250 ml whole milk

For frying:

  • 250 ml vegetable oil

To present:

  • 75 g icing sugar

Instructions

  • Pour the flour and salt in one bowl. Mix the ricotta, eggs and sugar in another bowl.
  • Whisk the milk into the ricotta mixture then add the flour mixture. You should have a thick batter.
  • Heat up the clean oil in a deep frying pan or deep fat fryer to 180C
  • Prepare a tray lined with kitchen towels or paper for draining the doughnuts.
  • When the fat is hot enough (use a thermometer), use a tablespoon to drop a ball of batter into the oil. Fry until both sides are light gold and floating.
  • Do this in batches, using a slotted spoon to fish out the fried doughnuts and placing them on the kitchen paper.
  • Once finished, dust the the doughnuts with icing sugar using a tea strainer.