Sicilian Sfinci

Name: Sicilian Sfinci
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 40
Ingredients: Type 00 flour 4 cups; Water at room temperature 2.1 cups; Raisins 0.67 cup; Sugar 4.8 tbsp; Fresh brewer's yeast 1 tsp; Fine salt 0.3 tsp; Peanut seed oil 3.6 cups; Sugar ¾ cup

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 40 pieces
Cost: Low
Note + rising time (about 2 hours)

PRESENTATION

Sicily is famous for its street food... fragrant panelle, crispy arancine, delicious cartocci, and hearty rizzuole are popular all over the world. Today we offer you one of the oldest Carnival recipes, Sicilian sfinci: small bites of leavened dough fried in hot oil and enriched with raisins. Thanks to a sprinkle of granulated sugar, they become so tasty that one leads to another... in moderation! Like all traditional recipes, there are different versions of these Carnival fritters, some include adding boiled potatoes to the dough or a filling of chocolate chips, but we fell in love with this simpler version of Sicilian sfinci, made with a dough based only on water, sugar, flour, and raisins. Let us know if you liked it and what other variations you know!

Don't miss these typical Carnival sweets, both Sicilian and beyond:

Fried Milk
Baci panteschi
Glazed Pignolata
Carnival Chiacchiere
Fried Frati
Castagnole

INGREDIENTS

for 40 sfinci: Type 00 flour 4 cups (500 g); Water 2.1 cups (500 g) - at room temperature; Raisins 0.67 cup (100 g); Sugar 4.8 tbsp (60 g); Fresh brewer's yeast 1 tsp (10 g); Fine salt 0.3 tsp (2 g)

for frying: Peanut seed oil 3.6 cups (800 g)

for sprinkling: Sugar ¾ cup (150 g)

Preparation

How to prepare Sicilian Sfinci

To prepare Sicilian sfinci, start by soaking the raisins 1. Meanwhile, pour the room temperature water into another bowl 2 and add the sugar 3.

Add the crumbled yeast 4 and stir until it is completely dissolved 5. At this point, add the flour 6.

Work energetically for 5 minutes to dissolve any lumps 7. Add the salt 8 and then the drained raisins 9.

Mix well 10, cover with plastic wrap 11, and let it rise away from drafts (for example, in the oven that's off with the light on) for a couple of hours or until it doubles in volume 12.

Heat plenty of seed oil in a pan to 340°F 13, then take a spoonful of dough and immerse it in the hot oil 14. Fry for about 3-4 minutes, occasionally turning the sfinci with a slotted spoon. Drain when they are nicely puffed and golden 15.

Transfer the fried sfinci onto a wire rack 16. When they are all ready, roll them while still hot in sugar 17; this way the sugar will adhere better. Your Sicilian sfinci are ready to be enjoyed 18!

Storage

It is recommended to consume Sicilian sfinci as soon as they are ready!

Freezing is not recommended.

Advice

If you wish, you can flavor the dough with orange zest, lemon zest, or vanilla bean seeds!

Curiosity

The term "sfinci" also refers to another preparation, the Sfinci di San Giuseppe, also Sicilian, based on choux pastry, with a ricotta cream filling! Depending on the location, they are referred to as "sfinci" in the masculine or "le sfinci" in the feminine; moreover, these little sweets are also called "Sfincie," "Sfince," or "Spingi" based on the different areas.

For the translation of some texts, artificial intelligence tools may have been used.