Sicilian Ricotta Sfingi

Makes 40-45 sfingi

    •    2 1/2 cups  water (approximately)

    •    3 tbs sugar

    •    1 1/2 Tbs or 2 packets instant yeast

    •    6 cups flour (approximately)  

    •    1 teaspoon salt

    •    15 oz ricotta

    •    3-4 cups vegetable or peanut oil, for frying.

    •    Powdered sugar

Prepare the dough:

    •    In a large pan, warm water until lukewarm. Stir in salt and sugar. Remove 1/2 cup of the water into a small bowl and Pour the yeast over the water, stir and let stand 10 minutes.

To large pot of warm water, add flour, 15 oz ricotta & yeast water combo. Stirring as you go. Stir until you have a smooth thick dough.  If it’s too soft, add more  flour.

Cover and let rest for 2-3 hours or until doubled in size.

Heat oil in deep pot until hot.

In hot oil fry spoonfuls of dough for about 2-3 minutes on each side or until brown on both sides.  Use a slotted spoon to remove sfingi from pan & place on paper towel lined pans.

Let cool a little and dust with powdered sugar.