Sicilian Sfinci

Here is the recipe for Sicilian sfinci, which are typical sweets, especially during holidays such as St. Joseph’s Day. Sfinci are similar to the more famous zeppole, but have their own characteristics of Sicilian tradition.

Ingredients

• 250 ml of water
• 1 pinch of salt
• 50 g of butter
• 150 g of all-purpose flour
• 4 medium eggs
• Seed oil for frying
• Granulated sugar to taste
• Honey (preferably orange blossom, characteristic of Sicily) to taste
• Candied fruit or ricotta (optional, for the filling)

Preparation

1. Start by bringing to a boil the water with a pinch of salt and the butter in a saucepan.
2. As soon as the butter has completely melted, take the pan off the heat and add all the sifted flour, stirring vigorously with a wooden spoon.
3. Put the pan back on the heat and continue to mix until the dough detaches from the sides of the pan, forming a ball.
4. Remove from the heat and let cool slightly.
5. Add the eggs, one at a time, incorporating each egg well before adding the next.
6. Heat plenty of seed oil in a frying pan, and when it has reached a temperature of about 175 °C, take portions of dough with a teaspoon and drop them into the boiling oil.
7. Fry the sfinci until they are puffed and golden, then drain them on paper towels to remove excess oil.
8. At this point, the sfinci can be rolled in granulated sugar and then drizzled with warm honey. If you prefer, you can also stuff them with sweetened ricotta or with custard cream and candied fruit.

Trivia

Sfinci are extremely versatile when it comes to filling. Depending on the area of Sicily, you can find simple sfinci or enriched with different elements. The version with ricotta, for example, is a true classic, often embellished with chocolate drops or pieces of candied fruit.