These traditional Sicilian doughnuts are usually served at Easter or to mark a special occasion. Like many traditional Italian recipes that are passed down from generation to generation the way to make them lies within the fingertips of the Nonna’s who cherish the moments of preparing them for their families, especially for their children and grandchildren.

My mum’s best friend, Philippa Pecora, has kindly shared her recipe with us. She mentioned that her mum would always say that it was a show of a good cook if the sfinci did not have too many “tails”, just nice round balls is what we want!

Sweet, fried dough balls coated generously in cinnamon sugar whilst still warm make the perfect any-time treat no matter the occasion. And, why not try adding the zest of a lemon or orange for a citrus twist!

Watch Philippa make this here

Download the recipe card here

Serves: 18-20 pieces

Preparation: 10 minutes, plus 1 hour proving time, 15 minutes frying

INGREDIENTS

1 cup plain flour

1 tsp dry yeast

1 tsp white sugar

Pinch of salt

1 egg, at room temperature

1 tbsp olive oil

¾ cup milk

Rice bran oil for frying

¼ cup white sugar

2 tbsp brown sugar

¼ tsp ground cinnamon

METHOD

Place the flour, yeast, sugar, and salt into a medium-sized bowl. Give it a good whisk and set it to one side.
Pour the milk into a small saucepan and set over low-medium heat. Heat the milk until it's warm to the touch, then remove it from the stove. Alternatively, you can do this in the microwave.
Lightly whisk the egg, and pour into the dry ingredients followed by the olive oil and warm milk.
Give everything a good whisk to form a smooth batter.
Cover with a clean tea towel, or plastic wrap, or pop the whole bowl into a plastic bag and set aside somewhere warm for at least 1 hour or until doubled in size and bubbly.
Pour 2 cups of rice bran oil into a large pot and set over medium heat.
While you are waiting for the oil to heat, place a couple of sheets of paper towel on a plate and sit next to the pot. This will be for placing the sfinci when they come out of the hot oil to soak up any excess oil.
In a shallow bowl add the white sugar, brown sugar, and cinnamon and give them a good stir until combined.
When your oil is hot enough, take a dessert spoonful of batter from the bowl and using your index finger, gently slide the batter off into the oil. This will be your tester to make sure the oil is at the correct temperature. Turn the sfinci over using a slotted spoon and when it's golden brown remove and place it onto the paper towel-lined plate.
Roll your first sfinci into the sugar mixture until well coated and taste.
Continue to fry the remaining batter in the same way, adjusting the heat when needed so as not to let the sfinci brown too quickly. Only fry 2-3 at a time, you don’t want to overcrowd the pot and they take seconds to cook so it is easier to manage smaller amounts.
Roll each one into the sugar mixture whilst they are still warm and serve.