ITALIAN DOUGHNUT RECIPE RECIPES

Steps:

• Mix flour, sugar, and baking powder.
• Add eggs, water, and vanilla; mix well.
• Drop batter by tablespoons in hot, deep oil.
• If oil is hot enough, sfingi will cook and turn over without help.
• If not, turn with a large spoon to brown on both sides.
• Add as many sfingi that will fit in skillet or deep-fryer.
• Fry until golden brown.
• Drain on paper towels.
• Combine powdered sugar and cinnamon.
• Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
• Delicious served warm!

Steps:

• For ricotta gelato, heat milk, ricotta and orange rind in a saucepan over medium heat until it reaches 40°C on a thermometer (18-20 minutes). Mix sugar and powders in a bowl, whisk into warm milk mixture to combine, then stir continuously until temperature reaches 85°C (12-15 minutes). Remove from heat and cool quickly, then refrigerate to chill (4 hours). Churn in an ice-cream machine and freeze.
• Mix ricotta, wholemeal flour and egg in an electric mixer fitted with the dough hook on low speed until a smooth dough forms (2 minutes). Cover and rest for 20 minutes.
• For currant syrup, bring sugar syrup and honey to the boil over medium heat, then reduce heat to low, add currants and simmer to infuse (5 minutes). Remove from heat.
• Heat oil in a deep-fryer or deep saucepan to 160°C. Scoop tablespoons of dough and roll them between your hands to make balls, then fry in small batches until crisp and golden (4-6 minutes). Drain on paper towels. Toss globi in warmed honey to coat thoroughly and sprinkle with poppy seeds.
• Serve globi in bowls with ricotta gelato and drizzled with currant syrup. Note If ricotta is not firm, drain it in a sieve lined with muslin in the fridge for about 2 hours.