Though typically eaten to mark the arrival of spring, these tasty Italian doughnuts are delicious year-round.
1/2 cup whole milk
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 large eggs
3 cups Ricotta
2 teaspoons vanilla extract
1 cup granulated sugar
1 cup Nutella
Vegetable oil for frying
Combine all dry ingredients except sugar.
Whisk all wet ingredients with the sugar.
Combine wet and dry ingredients to form a batter.
To cook the Sfinci:
- Pour enough vegetable oil into a heavy deep pan for frying and heat to 360 degrees or set over medium heat.
- When oil is hot enough, using two table spoons pick up a rounded spoonful of batter with one spoon and use the second spoon to push it off into the oil. Do not be concerned about the shapes. Continue quickly adding the Sfinci to the pot until you have a bunch of them swimming in the oil. Cook for about 5 to 8 minutes, until the Sfinci turn a deep brown color, stirring them to keep them moving and to brown them evenly.
- Remove them with a slotted spoon and set them on a lined baking sheet to drain, then roll them in the cinnamon-sugar mixture and set them on a plate. Cook the remaining batter, making sure to return the oil to 360 degrees between batches.
- Serve as soon as possible with some warm Nutella on the side.
Cinnamon sugar – 2 parts sugar to 1 part cinnamon